Serves 3-6

Quesadillas with Pineapple Salsa

Quesadillas are a great entertaining dish and perfect for little hands, and these vegetarian ones are suitable for Mexican food lovers of any age!


Avocado Chilli Oil

2 cup sliced mushrooms

2 cloves garlic
2 Tbsp taco seasoning

1 cup black or kidney beans

6 tortillas

2 cups grated cheese

1 cup tinned crushed pineapple

1 cup drained tinned corn

½ red capsicum, finely diced

Juice of 1 lime
½ cup fresh coriander

Sour cream, to serve


  1. In a pan, bring a drizzle of avocado chilli oil to a medium high heat. Once hot add the mushrooms and garlic, and saute for a few minutes or until the mushrooms have softened. Stir in the taco seasoning and beans and set aside.
  2. Lay 3 of the tortillas on a board. Evenly divide the mushroom mixture amongst the tortillas and spread over the cover. Sprinkle with cheese, then top with the remaining tortillas.
  3. To make the salsa, stir together the pineapple, corn, capsicum, lime and coriander. Season to taste and set aside.
  4. Bring a non-stick pan to a medium high heat. Once hot, carefully place the quesadilla into the pan and cook for 3-5 minutes then flip and cook for a further 3-5 minutes. Place in a warm oven while cooking the remaining quesadillas. 
  5. Cut the quesadillas into wedges and serve alongside the salsa.


Wine Match - We love serving a crisp glass of Ara Single Estate Sauvignon Blanc with these Quesadillas.