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Meatless Monday: Blue Corn Mushroom Quesadillas

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

One of my favorite go-to quick meals is a quesadilla. They’re so easy and versatile, I rarely use a recipe. I just throw in leftovers or whatever sounds good at the time. But when I came across Chuck’s blue corn mushroom and cheese quesadillas, I knew I had to give the recipe a whirl.

The flavor combination in this dish is perfect. Mushrooms take on a nice heat from the jalapenos and provide satisfying heartiness to each bite. Creamy queso fresco provides cool balance to the spiciness. You can easily use store-bought tortillas here, but if you can find the ingredients, I strongly suggest making your own. They’re easy to assemble, and homemade is always better.

Blue Corn Mushroom and Cheese Quesadillas

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