Mushroom Quesadilla & Succotash

When I was just thirteen years old, I had my first job.  I was a dishwasher for Sunday brunch at this cute little restaurant in my hometown of Strathroy, Ontario, Canada.  At the time, it was called Michelle’s, after its owner, but now you can find it as The Clock Tower Inn.

Image result for strathroy clock tower
The old post office in Strathroy, Ontario, Canada

It was a quaint little restaurant, built inside Strathroy’s old post office.  Red brick, a clock tower and its small town charm made this little spot a cornerstone of the town’s culture.

My days as a Sunday brunch dishwasher didn’t last long, as chef and co-owner, Fred, decided it was high time I stepped into the kitchen, behind the line, and start doing some of the cooking myself.  Perhaps this was one my past experiences that has influenced my passion for cooking today.  He showed me the ropes, taught me some skills and before I knew it, I was there preparing brunch for the entire restaurant, my little 13 year old self.

It was there at Michelle’s where I had first heard of a quesadilla!  It was love at first bite.  Before I knew it, I was whipping up quesadillas left and right, and eating them too!  The best part about quesadillas?  Filling them with whatever you want! It’s a great way to use up leftover veggies or even chicken or beef.  You can make loads of variations:  vegetarian, seafood and of course, with chicken or beef.  Mix and match with your choice vegetables, and you are set!

When I came across this recipe, I was stopped in my tracks.  Mushroom quesadilla??!! Yummmmmyyyyyy!!! This recipe is super easy and super quick to prepare. But beyond that, it is delicious!!!!  I made some variations of my own from the original recipe, so feel free to do the same!  Enjoy!


Mushroom Quesadilla & Succotash

Time:        30 Minutes

Servings:  4

Ingredients       IMG_8807

3 tbsp unsalted butter

12 oz sliced white mushrooms (5 to 6 cups)

Kosher salt and freshly ground pepper

1 small red onion, thinly sliced

1 clove garlic, minced

1 1/2 cups grated havarti cheese (about 6 ounces)

1 tsp dried oregano (use Mexican if you can; I couldn’t find it so I just used regular)

4 10″ flour tortillas

1 jalapeno pepper, seeded and thinly sliced

2 cups frozen corn (I used Fire-roasted and it looked (and tasted!) awesome)

2 cups frozen lima beans

2 shallots, chopped



Step One
Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until browned and tender, 5 to 7 minutes. Add 1 tablespoon butter, the red onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Remove the vegetables to a plate; let cool. Wipe out the skillet.
Step Two
Toss the cheese with the oregano in a large bowl. Sprinkle on one side of each tortilla and top with the mushroom mixture. Fold the tortillas in half to cover the filling.
Step Three
Return the skillet to medium heat. Working in batches, cook the quesadillas, flipping once, until the cheese melts and the tortillas are browned and crisp, 5 to 7 minutes.
Step Four
Meanwhile, melt the remaining 1 tablespoon butter in a medium saucepan over medium heat. Add the jalapeno and cook, stirring, until softened, about 2 minutes. Add the corn, lima beans, 1/2 cup water and a pinch of salt. Increase the heat to medium high and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until most of the liquid is evaporated, about 5 minutes. Season with salt and stir in the shallots. 

Step Five
Cut the quesadillas into wedges and serve with the succotash.


Click below for video instruction!

Recipe inspiration from The Food Network

3 Comments Add yours

  1. Emeria Soares says:

    Fred taught you well!


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