Recipe courtesy of Rick Bayless

Open-Face Quesadillas with Mushrooms, Olives, Salsa and Greens

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  • Level: Easy
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4 flour tortillas

1/2 cup thinly sliced mushrooms caps (I'd choose shiitakes)

1/2 to 3/4 cup shredded Mexican Chihuahua cheese, brick, Monterey Jack-even Cheddar or mozzarella cheese

1/3 cup roughly crumbled goat cheese

1/4 cup sliced pitted olives (Kalamata or any oil cured variety is wonderful here)

About 1/2 cup any salsa, plus a little more for serving if you wish

2 cups frisee leaves, or mixed baby greens

About 1 tablespoon fresh lime juice or vinegar (you can use any one you'd choose for a good salad dressing)

Pinch salt

1/4 cup chopped fresh cilantro


  1. Heat the oven to 500 degrees. Lightly oil a baking sheet and on it spread out the tortillas in a single layer. Distribute a portion of the mushrooms over each one, then the cheeses and olives. Drizzle 2 tablespoons of salsa over each "quesadilla," then set the baking sheet in the oven. In 5 to 6 minutes, the tortillas should be crispy underneath and the cheese melted. Remove from the oven. While the quesadillas are baking, in a medium-size bowl, toss the frisee (or other greens) with the lime or vinegar, salt and cilantro. Transfer each quesadilla to a warm plate, then top with a portion of lettuce right in the center. Serve without delay.