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Smoky Mushroom Oaxaca Quesadillas paired with California Chardonnay



– 2 tablespoon olive oil – 1 (8-ounce) package California baby portabella mushrooms, cleaned and thickly sliced – 1 clove garlic, grated – 2 large green onions, thinly sliced – ½ teaspoon coarse kosher salt – ½ teaspoon smoked paprika – ¼ teaspoon ground black pepper – 8 ounces Real California Oaxaca cheese, shredded – ½ cup baby arugula – ½ cup cilantro leaves, no stems – 10 (6-inch) street taco sized corn or flour tortillas To serve: – Salsa Cheese, Quesadilla, Appetizer
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Prep time: 10 minutes

Cook time: 15-20 minutes depending on size of pan

Yields: 10 small quesadillas

For the mushrooms:

Heat a large skillet over medium-high heat. Once hot add the oil and warm until it shimmers. Add the mushrooms and cook for 5 minutes, stirring occasionally.

Add the garlic and green onions and cook for 3 minutes or until the garlic is aromatic and the onions have softened. Season with salt, paprika, and pepper. Transfer to a separate container to cool slightly.

In a separate bowl, toss the arugula and cilantro together. Season to taste with salt and pepper.

For the quesadillas:

Wipe out the skillet and warm over medium heat.

Once hot, place a tortilla in the pan and scatter one side with some of the cheese, mushrooms, greens, and a tad bit more cheese.

Fold the tortilla over so that cheese begins to melt and seal it shut. After 1 minute, when the tortilla is golden brown on the bottom, flip and cook on the other side for another 30 seconds – 1 minute.

Repeat then process with the remaining tortillas and ingredients until you have 10 quesadillas. Serve immediately with a side of salsa.

Recipe credit: CA Grown

Photo credit: Meg van der Kruik for CA Grown