Quesadilla with ham and mushrooms

Chop the mushrooms, peppers and ham and fry them in a little oil.

When the vegetables have hardened, grease a clean pan with a little oil and place a stick (I had to cut them in half because they were a bit big and the pan a bit small: D). Heat the glue on each side for about 10 seconds, turning them a few times until air bubbles rise on the surface of the glue. Scrape the cheese.

Put a layer of cheese on the stick in the pan and then half of the hardened vegetables. Sprinkle another layer of cheese and cover with the second stick.

When the cheese has started to melt, turn it over to the other side like an omelet and leave it on the fire for another 1-2 minutes. Serve hot with cabbage salad with a little green dill.


Ingredients recipe tagliatele with sour cream sauce, mushrooms and ham or chicken or tone

  • 400g slices
  • 250g pressed ham (or chicken, or tone)
  • 200g mushrooms (preferably mushrooms (porcini mushrooms), but also mushrooms)
  • 400g sour cream for cooking (it is less sour)
  • 100g cheese and / or mozzarella
  • 50g parmesan
  • 100g peas boiled separately
  • 3 tablespoons olive oil
  • green parsley
  • oregano, thyme, salt and pepper

Clean, dig and cut mushrooms in thin slices and put them in a high frying pan to harden in olive oil for about 8 minutes. Add Ham cut into slices, peas and leave for another 5 minutes on the fire.

Meanwhile, bring to a boil Easter in salted water and a little oil until they become al dente. If you have made fresh pasta, depending on their thickness, the cooking time should be extended.

Grate cheese, parmesan and mozzarella and add them to the pan along with sour cream, mushrooms and ham, mixing well for homogenization. After the pasta is cooked, drain the water and add it to the pan over the rest of the ingredients. When you drain the pasta, keep a few ml of water in which they boiled to supplement the sour cream sauce. Add a little oregano, pepper, thyme and season with salt.

Add a little Parmesan and finely chopped green parsley to the plate and serve hot.

You can do very well chicken noodles instead of pressed ham.

A tailor-made dessert goes very well with this recipe: apple pie and cinnamon.

If you like it, share it with your friends!


600g mushrooms
4 tablespoons flour
4 eggs
3 tablespoons sour cream
10 slices of ham
7 triangles melted cheese
2 medium onions
½ vegetable spoon
Salt, pepper to taste
Oil for the tray

Method of preparation:
We clean and finely chop the onions.

Wash the mushrooms and cut them into small pieces.

Cut the sliced ​​ham into strips.

In a frying pan with oil, put the onion to harden, when the onion becomes glassy, ​​add the mushrooms and season with vegeta and if necessary. Leave everything on the fire until the mushrooms are well cooked.

Add the bacon and leave it on the fire for another 5 minutes, then put the composition in a strainer and let it drain, in order to drain the excess oil and to cool down.

Separate the egg whites from the yolks. Put the egg whites in a bowl and beat them with the mixer. After a thick foam has formed, add the flour in the rain one by one one tablespoon at a time, and mix with the paddle from bottom to top lightly, until completely incorporated.

In another bowl, put the yolks, add the sour cream, the triangles of melted cheese previously unwrapped from foil, and the mushroom composition prepared before. Mix all ingredients well.

Over the above composition, add the egg white foam with flour, mix gently from bottom to top, until completely incorporated.

We take a tray or a heat-resistant dish, grease it with oil and line it with flour, then pour the cake composition into it. Level nicely on the surface and put it in the preheated oven, first on low heat then on medium heat, 40-50 minutes until it becomes slightly golden on the surface. We can do the toothpick test to see if it is ripe enough.

2 comments. Leave new

A few years ago, I found on the blog, a very tasty recipe for strawberry shortcake. I think it was called the Strawberry Shortcake. I did it many times and it was delicious, but unfortunately I can't find it anymore. Is there any chance you could send me that recipe? My email address is: [email protected]

Thank you in advance for your attention and I wish you continued success.

with ham and cheese Wash the mushrooms, wipe with a clean napkin or kitchen paper. The tails are removed, but they are kept! Chop the mushroom tails. Finely chop the onion, garlic and parsley. Peel a squash, grate it and cut it into cubes. Cut the ham into small pieces. Fry the onion in olive oil. Leave until lightly golden, then add the chopped stalks and garlic and fry briefly, then add the ham, followed by the tomato and chopped parsley. Leave it for 1-2 minutes on a moderate heat, stir constantly, and finally add the sour cream, which is left to cool. With this filling, fill the mushrooms. Sprinkle grated cheese on top and put in the oven, at 200 degrees C, in the preheated oven.


Quesadilla recipes & # 8211 Mexican quesadilla recipes & # 8211 snacks simple, quick, tasty and easy to prepare.

These retes de quesadilla they are delicious and savory if eaten immediately. Prepared with Mexican ingredients or adapted with ingredients you already have in the fridge, you can even prepare omelettes or Italian salads.

If you want to prepare authentic quesadilla recipes try using black beans, jalapeno peppers, onions and spices in Mexican cuisine in your recipes and accompany these delicious recipes with guacamole sauce, guacamole salad or rooster beak sauce.

I leave you with some tips for quesadilla recipes to come out as tasty as possible:

  • 1. If you use oil in the pan to cook quesadilla, then the amount should be very small - just enough to grease the pan. It would be preferable to use a non-stick pan for which no oil will be needed. You can try to replace the oil with a very small amount of butter. It will bring flavor and beautiful, golden color.
  • 2. There are two cooking methods. The first in which you put the filling between two sheets of tortilla, and the second in which you use a single sheet and put the filling only in half, then fold the free half over the filling.
  • 3. You can preheat the pan before putting the tortilla sheets in the pan and the result will be tastier, the sheets will be crispier and will not soften too much with the filling.
  • 4. The cheese used must be one that melts and thus the two sheets are glued together. Mozzarella is a bit tasteless compared to other types of cheese, but I used it in a recipe with a summer touch, in Italian style.
  • 5. if you don't have a tortilla and still want a quesadilla recipe, you can use glue, but you won't do this with slices of bread because you get sandwiches not quesadilla!

That being said, I invite you to try quesadilla recipes presented below.


Method of preparation

Pasta pudding with ham and mushrooms

Boil the pasta in salted water. Drain, rinse with cold water and mix with 3 tablespoons of oil. Over

Pasta with mushrooms, onion, ham, cheese and bechamel

Cut the onion and cook in a little olive oil for 5 minutes, then add the mushrooms and

Quesadilla with vegetables and chicken

Quesadilla is so versatile, we can make it in many combinations, depending on the cravings and what we have in the fridge.

Today I recycled some chicken slices that I put in one quesadilla with vegetables and chicken, with lots of mozzarella and

sweet and sour sauce. You can find more options on the blog quesadilla.

cooked chicken / chicken schnitzel

How come:

The quantities depend on how many glues you have, I used a pack of 8 glues, I obtained 4 quesadillas, overlapping two each.

About 400 g of frozen Mexican vegetables, about 100 g of mozzarella, 4 green onions and I used chicken schnitzel that I had already prepared.

I boiled the steamed vegetables sprinkled with a little salt, meanwhile I chopped the green onion and cut the slices into thin strips.

* (be careful, don't buy too big glues in diameter, if you don't have a big pan. I took the ones about 20 cm in diameter)

When the vegetables are cooked, we put a pan on the fire in which we put a stick, we sprinkle grated mozzarella, then we put vegetables, the schnitzel,

green onions and sauce from place to place, and sprinkle a little more mozzarella on top to make the catch.

Cover with another glue, press lightly and put the lid on.

Let it simmer. After about 2 minutes we carefully return the quesadilla.

I transfer it to a plate, with the face sitting in the pan down, then with the palm on top (which is not hot)

I turn it over and put it in the pan again. I put the lid on and let the mozzarella melt for another 1-2 minutes.

Omelette with ham and mushrooms

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Quesadillas with mushrooms and corn on a wood fire

An easy snack to prepare even when you are on vacation and you only have a barbecue and a wood fire. They will come out as good as those prepared at home. They can be eaten for lunch or reheated for breakfast.

For the vegetable mixture:

Put a piece of aluminum foil on the grill. Place onions, mushrooms and corn in the middle. Sprinkle well with oil and season with salt and pepper. Cover the vegetables with the edges of the foil so that they form a closed package. Leave them on the grill, on the fire, until the vegetables are cooked and softened. The same mixture can be prepared in a pan or kettle.

Place tortillas on 4 pieces of aluminum foil. Divide the cheese and vegetable mixture evenly on each of them. Wrap the tortillas so that they form a quesadilla from each one. Wrap them in foil, sealing the edges well. Place the packages on the grill and cook for a few minutes on each side.

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Roll with ham and mushrooms

Ingredient: 1pc puff pastry pizza, 150g ham / bacon, 100g mushrooms, 250g mozzarella, 1 teaspoon dried oregano, 50ml olive oil, 1 bunch fresh parsley, 2-3 cloves garlic, 1/2 teaspoon ground pepper

We invite you to watch below our video recipe for ham and mushroom roll:

Method of preparation: Mix in a bowl the olive oil with oregano, crushed garlic and pepper. Mix well. Grease the pizza puff pastry with the prepared oil sauce. Put a layer of grated mozzarella or slices then a layer of sliced ​​ham, another layer of mozzarella, a layer of mushrooms and a last layer of ham. Roll the puff pastry carefully using the baking sheet on which it sits. Put in the baking tray. Put the chopped parsley in the remaining oil sauce and add the olive oil if it is too thick. Grease the roll on top, make small holes in the dough with a fork or toothpick and put 30-40 minutes in the preheated oven at 180 degrees C. Serve hot with tomato sauce. We wish you good appetite and increase your cooking recipe with ham and mushrooms.

Video: Kitchen Capers Quesadilla (December 2021).