Quesadilla with chanterelle mushrooms

By Joacim & Karolina


  • 500 g chanterelle mushrooms
  • 1 tbsp butter
  • a pinch of curry
  • salt and pepper
  • 4 spring onions
  • 300 g cherry tomatoes
  • 300 ml grated cheese such as Apetina® Mozzarella
  • 8 tortillas
  • 200 g Apetina® Classic Creamy Block (animal fat)
  • 3 tbsp milk
  • chilli flakes (optional)


Introducing Nordic flavours with a Mexican twist!


Serve topped with parsley or coriander and a dollop of guacamole.

There are so many things to try before your taste buds fall off. For example, today saw the première of Nordic-Mexican fusion cuisine. It was the mushroom-lover in the family who came up with the idea of filling a quesadilla with chanterelle mushrooms, spring onions, cherry tomatoes and cheese and then drizzled the whole thing with a feta cheese sauce so delicious you could eat it with a spoon. It actually makes the otherwise so beloved guacamole unnecessary. So now we no longer have ordinary Tex-Mex on Fridays, but Tex-Mex with a Nordic twist. You could call it Swexican.


Preheat the oven to 225°C, then start on the sauce. Combine the Apetina with the milk. Add a little extra milk for a thinner sauce. Season with chilli if you want a sauce with some bite. Pop it in the fridge. Now, heat up a frying pan. Fry the rinsed mushrooms on a dry pan until all the moisture has evaporated. Add the butter, curry (it brings out the mushroom flavour), salt and pepper. Cook until the mushrooms are buttery and slightly crispy. Chop the tomatoes and spring onions. Line a baking sheet with parchment. Place a tortilla on the baking sheet and sprinkle with tomatoes, spring onions and mushrooms. Top with grated cheese. Place another tortilla on top and bake for approx. 10 min. until the tortillas are golden-brown and the cheese has melted. Serve the oven-warm quesadilla with the feta sauce. Adios, amigos!


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