Crispy Mushroom and Cheddar Tortilla Melts with Caramelized Onion and Apple Salad

These crispy tortilla melts are a delightful twist on the classic quesadilla, featuring a deeply savory mushroom and onion filling that’s perfectly complemented by melted cheddar and Monterey Jack cheese. The tortillas are pan-fried until golden and crunchy, then sliced into wedges for easy dipping.

Alongside, a bright and refreshing apple salad adds a crisp contrast, while a tangy lemon crema brings everything together. This meal comes together quickly, making it perfect for a weeknight dinner that feels special.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the onion. Heat a drizzle of vegetable oil in a large pan over medium heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, until softened, 7-9 minutes. If the onion starts to burn, lower the heat and add a splash of water.
2. Meanwhile, trim and thinly slice the mushrooms. Halve the lemon. Halve, core and thinly slice the apple. In a small bowl, combine the sour cream, ½ teaspoon of fry seasoning (use 1 teaspoon for 4 servings) and a squeeze of lemon juice to taste. Season with salt and pepper. In a large bowl, toss the apple and mixed greens with a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper.
3. Once the onion is softened, add the mushrooms and 1 tablespoon of butter (2 tablespoons for 4 servings) to the pan. Cook, stirring occasionally, until the mushrooms are tender and the onion is caramelized, 2-4 minutes. Season with salt, pepper and the remaining fry seasoning. Add the mushroom stock concentrate and 2 tablespoons of water (4 tablespoons for 4 servings). Cook, stirring, until the liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper. Turn off the heat, remove the mixture from the pan and set aside. Wipe out the pan.
4. Place the tortillas on a work surface. Evenly sprinkle with cheddar cheese, then top with the mushroom filling and Monterey Jack cheese. Fold the tortillas in half to create the melts.
5. Heat a drizzle of vegetable oil in the same pan over medium-high heat. Working in batches if needed, add the tortilla melts and cook until golden brown on the first side, 1-2 minutes. Flip and cook for 1 minute more. Transfer to a paper towel-lined plate.
6. Transfer the tortilla melts to a cutting board and slice each into three wedges. Divide the tortilla melts and salad between plates. Serve with the lemon crema on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, cremini or shiitake mushrooms work well in place of button mushrooms.

Can I make this recipe gluten-free?

Use gluten-free tortillas and ensure your stock concentrate is gluten-free.

How do I store leftovers?

Store the tortilla melts and salad separately in the refrigerator. Reheat the melts in a pan or oven to maintain crispiness.