Mushroom and Caramelized Onion Tortilla Melts with Apple Salad

Move over, quesadillas—there’s a new crispy, cheesy favorite in town. These tortilla melts are packed with savory sautéed mushrooms and sweet caramelized onions, all held together by a blend of cheddar and Monterey Jack cheese. Each bite is golden and crunchy on the outside, with a gooey, flavorful center.

Serve them with a bright, lemony crema and a simple apple-studded salad for a refreshing contrast. This easy recipe comes together in just 30 minutes, making it perfect for a quick weeknight dinner or a satisfying lunch.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, combine sour cream and the juice of half the lemon. Season with salt and pepper to taste. Set aside.
2. Heat 1 teaspoon of oil in a large non-stick skillet over medium heat. Add sliced mushrooms and cook, stirring occasionally, until browned, about 4-5 minutes. Season with fry seasoning. Transfer to a plate.
3. In the same skillet, add 1 tablespoon of oil and the sliced onion. Cook over medium-low heat, stirring occasionally, until caramelized and soft, about 8-10 minutes. Add the mushroom stock concentrate and stir to coat. Remove from heat.
4. Wipe the skillet clean. Place one tortilla in the skillet over medium heat. Sprinkle half the cheddar and half the Monterey Jack cheese over the tortilla. Top with half the mushroom-onion mixture. Fold the tortilla in half and cook until golden brown on the bottom, about 2-3 minutes. Flip and cook until the other side is golden and cheese is melted, about 2 minutes more. Repeat with the second tortilla.
5. In a large bowl, toss mixed greens with the remaining lemon juice, a drizzle of oil, and a pinch of salt. Add sliced apple and toss gently.
6. Serve each tortilla melt with a side of apple salad and a drizzle of the lemony crema.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, but corn tortillas are smaller and may not hold as much filling. You may need to adjust the amount of filling per tortilla.

Can I make this recipe vegan?

Absolutely! Use vegan sour cream, vegan cheese shreds, and skip the cheese or use a plant-based alternative. The rest of the ingredients are naturally vegan.

How do I store leftovers?

Store the tortilla melts and salad separately in airtight containers in the refrigerator. Reheat the melts in a skillet or oven to regain crispiness.