Mushroom and Fontina Quesadilla

Photo: Con Poulos

Fontina's natural nuttiness makes its a natural pairing with earthy mushrooms and spicy salami in this twist on the typical quesadilla.


  • 1 ounce spicy salami (about 5 slices)

  • 1 flour tortilla (8 inch)

  • 1 ¼ teaspoons extra-virgin olive oil

  • ½ pound assorted mushrooms, such as shiitake and cremini, stems trimmed, thinly sliced

  • Coarse salt and ground pepper

  • ½ cup grated Fontina cheese (1 ½ ounces)

  • 1 cup arugula, trimmed and washed

  • ½ teaspoon fresh lemon juice


  1. On a work surface, layer salami on half the tortilla. In a large nonstick skillet, heat 1 teaspoon oil over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, 8 minutes. Season with salt and pepper.

  2. Place mushrooms and cheese on top of salami; fold tortilla over filling. Place quesadilla in skillet and cook over medium until tortilla is golden brown and cheese is melted, about 3 minutes per side. Transfer quesadilla to a cutting board and cut into 3 wedges.

  3. In a small bowl, toss arugula with lemon juice and 1/4 teaspoon oil. Season with salt and pepper and serve alongside quesadilla.

Cook's Notes

With this quesadilla, lunch is ready in 15 minutes.

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