eCook Meal
Melty Mushroom Quesadillas
with caramelised onions, cheddar cheese & crème fraîche
An elegant vegetarian twist on a dish you love and know so well! Golden fried, thyme-laced mushrooms, oozy cheese, wilted spinach and caramelised onions packed into tortillas. Toasted to melty perfection, dolloped with jalapeño and parsley crème fraîche, and there you have it!
Serving guide
Choose your portion size.
IT GOES ON Onion
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sliced Onion for 8-10 minutes until soft and translucent. Stir through the red wine vinegar and a sweetener of choice, to taste, and cook for a further 5 minutes until the onion is caramelised. Remove the pan from the heat, season and set aside.
MUSHROOM MANIA
Place a pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms and chopped Thyme for 4-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season.
BRING THE ZING
Meanwhile, in a small bowl, combine the crème fraîche, ¾ of the chopped Parsley, and ¾ of the jalapeño relish to taste. Wipe down the pan if necessary and return it to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach for 2-3 minutes until wilted. Remove from the pan on completion, season and set aside. In a salad bowl, place the quartered tomatoes and diced Cucumber with a drizzle of oil and season. Toss to combine and set aside.
QUESADILLA ME, BABY!
Place a grill or nonstick pan over a high heat. When hot, add 1 tortilla and cook on one side for 30 seconds or until slightly toasted and charred. Remove from the pan, then repeat with the remaining tortilla. Place 1 tortilla, toasted-side up, on a board. Top with the caramelised onions, mushrooms, sautéed Spinach leaves, and grated cheese. Then sandwich with the remaining tortilla, toasted-side down. Return the grill pan or pan to a high heat. Add the quesadilla and cook for 1-2 minutes until toasted on one side and the cheese is melted. On completion, cut into quarters until you have 4 triangles.
TIME TO DINE!
Time to plate up a quesadilla you won't forget in a hurry! Arrange the flavour-packed triangles on a plate with dollops of the jalapeño crème fraîche and side with some tomato salsa. Garnish with the remaining chopped Parsley and jalapeño relish. Tuck in!
IT GOES ON Onion
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sliced Onion for 8-10 minutes until soft and translucent. Stir through the red wine vinegar and a sweetener of choice, to taste, and cook for a further 5 minutes until the onion is caramelised. Remove the pan from the heat, season and set aside.
MUSHROOM MANIA
Place a pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms and chopped Thyme for 4-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season.
BRING THE ZING
Meanwhile, in a small bowl, combine the crème fraîche, ¾ of the chopped Parsley, and ¾ of the jalapeño relish to taste. Wipe down the pan if necessary and return it to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach for 2-3 minutes until wilted. Remove from the pan on completion, season and set aside. In a salad bowl, place the quartered tomatoes and diced Cucumber with a drizzle of oil and season. Toss to combine and set aside.
QUESADILLA ME, BABY!
Place a grill or nonstick pan over a high heat. When hot, add 1 tortilla and cook on one side for 30 seconds or until slightly toasted and charred. Remove from the pan, then repeat with the remaining tortillas. Place 2 tortillas, toasted-side up, on a board. Top each one with the caramelised onions, mushrooms, sautéed Spinach leaves, and grated cheese equally, then sandwich with the remaining tortillas, toasted-side down. Return the grill pan or pan to high heat. Add 1 quesadilla and cook for 1-2 minutes until toasted on one side and the cheese is melted. Repeat with the remaining quesadilla. On completion, cut each one into quarters until you have 8 triangles.
TIME TO DINE!
Time to plate up a quesadilla you won't forget in a hurry! Arrange the flavour-packed triangles on a plate with dollops of the jalapeño crème fraîche and side with some tomato salsa. Garnish with the remaining chopped Parsley and jalapeño relish. Tuck in!
IT GOES ON Onion
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sliced Onion for 10-12 minutes until soft and translucent. Stir through the red wine vinegar and a sweetener of choice, to taste, and cook for a further 5 minutes until the onion is caramelised. Remove the pan from the heat, season and set aside.
MUSHROOM MANIA
Place a large pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms and chopped Thyme for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan on completion and season.
BRING THE ZING
Meanwhile, in a small bowl, combine the crème fraîche, ¾ of the chopped Parsley, and ¾ of the jalapeño relish to taste. Wipe down the pan if necessary and return it to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach for 3-4 minutes until wilted. Remove from the pan on completion, season and set aside. In a salad bowl, place the quartered tomatoes and diced Cucumber with a drizzle of oil and season. Toss to combine and set aside.
QUESADILLA ME, BABY!
Place a grill or nonstick pan over a high heat. When hot, add 1 tortilla and cook on one side for 30 seconds or until slightly toasted and charred. Remove from the pan, then repeat with the remaining tortillas. Place 3 tortillas, toasted-side up, on a board. Top each one with the caramelised onions, mushroom, sautéed Spinach leaves, and grated cheese equally, then sandwich with the remaining tortillas, toasted-side down. Return the grill pan or pan to high heat. Add 1 quesadilla and cook for 1-2 minutes until toasted on one side and the cheese is melted. Cover to keep warm while you repeat with the remaining quesadillas. On completion, cut each one into quarters until you have 12 triangles.
TIME TO DINE!
Time to plate up a quesadilla you won't forget in a hurry! Arrange the flavour-packed triangles on a plate with dollops of the jalapeño crème fraîche and side with some tomato salsa. Garnish with the remaining chopped Parsley and jalapeño relish. Tuck in!
IT GOES ON Onion
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sliced Onion for 10-12 minutes until soft and translucent. Stir through the red wine vinegar and a sweetener of choice, to taste, and cook for a further 5 minutes until the onion is caramelised. Remove the pan from the heat, season and set aside.
MUSHROOM MANIA
Place a large pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms and chopped Thyme for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan on completion and season.
BRING THE ZING
Meanwhile, in a small bowl, combine the crème fraîche, ¾ of the chopped Parsley, and ¾ of the jalapeño relish to taste. Wipe down the pan if necessary and return it to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach for 3-4 minutes until wilted. Remove from the pan on completion, season and set aside. In a salad bowl, place the quartered tomatoes and diced Cucumber with a drizzle of oil and season. Toss to combine and set aside.
QUESADILLA ME, BABY!
Place a grill or nonstick pan over a high heat. When hot, add 1 tortilla and cook on one side for 30 seconds or until slightly toasted and charred. Remove from the pan, then repeat with the remaining tortillas. Place 4 tortillas, toasted-side up, on a board. Top each one with the caramelised onions, mushrooms, sautéed Spinach leaves, and grated cheese. Then sandwich with the remaining tortillas, toasted-side down. Return the grill pan or pan to high heat. Add 1 quesadilla and cook for 1-2 minutes until toasted on one side and the cheese is melted. Cover to keep warm while you repeat with the remaining quesadillas. On completion, cut each one into quarters until you have 16 triangles.
TIME TO DINE!
Time to plate up a quesadilla you won't forget in a hurry! Arrange the flavour-packed triangles on a plate with dollops of the jalapeño crème fraîche and side with some tomato salsa. Garnish with the remaining chopped Parsley and jalapeño relish. Tuck in!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R74.00
for 4 servings · R18.50 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Wine Vinegar needs 60 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Fresh Thyme needs 8 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.31
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
Not in the Woolies basket — source these elsewhere:
- Wheat Flour Tortillas
- Grated Mozzarella & Cheddar Cheese Mix
- Jalapeño Relish
- Baby Tomatoes
- Portobellini Mushrooms
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Melty Mushroom Quesadillas?
The preparation time for Melty Mushroom Quesadillas with caramelised onions, cheddar cheese & crème fraîche is between 35 and 50 minutes.
What is the total time required to make Melty Mushroom Quesadillas with caramelised onions, cheddar cheese & crème fraîche?
The total time required to make Melty Mushroom Quesadillas with caramelised onions, cheddar cheese & crème fraîche is between 35 and 60 minutes.
How many servings does Melty Mushroom Quesadillas provide?
4 servings
What are the main ingredients in Melty Mushroom Quesadillas?
Baby Tomato, Creme Fraiche, Cucumber, Jalapeño Relish, Mozzarella & Cheddar Cheese Mix, Onion, Parsley, Portobellini Mushrooms, Red Wine Vinegar, Spinach, Thyme, Wheat Flour Tortilla
What is the nutritional information of Melty Mushroom Quesadillas?
Calories: 913, Carbs: 76 grams, Fat: grams, Protein: 37.9 grams, Sugar: 21.8 grams, Salt: 1400 grams
How do I prepare Melty Mushroom Quesadillas?
TIME TO DINE!: Time to plate up a quesadilla you won't forget in a hurry! Arrange the flavour-packed triangles on a plate with dollops of the jalapeño crème fraîche and side with some tomato salsa. Garnish with the remaining chopped parsley and jalapeño relish. Tuck in! BRING THE ZING: Meanwhile, in a small bowl, combine the crème fraîche, ¾ of the chopped parsley, and ¾ of the jalapeño relish to taste. Wipe down the pan if necessary and return it to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach for 2-3 minutes until wilted. Remove from the pan on completion, season and set aside. In a salad bowl, place the quartered tomatoes and diced cucumber with a drizzle of oil and season. Toss to combine and set aside. IT GOES ON ONION: Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sliced onion for 8-10 minutes until soft and translucent. Stir through the red wine vinegar and a sweetener of choice, to taste, and cook for a further 5 minutes until the onion is caramelised. Remove the pan from the heat, season and set aside. MUSHROOM MANIA: Place a pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms and chopped thyme for 4-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season. QUESADILLA ME, BABY!: Place a grill or nonstick pan over a high heat. When hot, add 1 tortilla and cook on one side for 30 seconds or until slightly toasted and charred. Remove from the pan, then repeat with the remaining tortillas. Place 2 tortillas, toasted-side up, on a board. Top each one with the caramelised onions, mushrooms, sautéed spinach leaves, and grated cheese equally, then sandwich with the remaining tortillas, toasted-side down. Return the grill pan or pan to high heat. Add 1 quesadilla and cook for 1-2 minutes until toasted on one side and the cheese is melted. Repeat with the remaining quesadilla. On completion, cut each one into quarters until you have 8 triangles.
What should be prepared from my kitchen to make Melty Mushroom Quesadillas?
Baby Tomato, Creme Fraiche, Cucumber, Jalapeño Relish, Mozzarella & Cheddar Cheese Mix, Onion, Parsley, Portobellini Mushrooms, Red Wine Vinegar, Spinach, Thyme, Wheat Flour Tortilla
How many calories does Melty Mushroom Quesadillas have?
913 calories
How much fat content does Melty Mushroom Quesadillas have?
grams