Mighty Mushroom Tortilla Melts

Mighty Mushroom Tortilla Melts

with Caramelized Onion & an Apple Salad

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Move over quesadillas. These days, we’re all about tortilla melts! In all seriousness, though, our newest culinary invention is really just a spin on its south of the border cousin. Similarly, our tortilla melts are golden and crispy on the outside and packed with flavor (...and cheese). Inside, there’s a deeply savory mushroom and onion mixture, plus cheddar and Monterey Jack. It’s drizzled with lemony crema and served alongside an apple-studded salad. Prepare to melt!

Tags:VeggieCalorie SmartNo Oven

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

1 unit


1 unit


4 ounce

Button Mushrooms

4 tablespoon

Sour Cream


1 tablespoon

Fry Seasoning

2 ounce

Mixed Greens

1 unit

Mushroom Stock Concentrate

2 unit

Flour Tortillas


½ cup

Cheddar Cheese


¼ cup

Monterey Jack Cheese


Not included in your delivery

1 tablespoon

Cooking Oil



1 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories650 kcal
Fat37 g
Saturated Fat16 g
Carbohydrate67 g
Sugar18 g
Dietary Fiber7 g
Protein19 g
Cholesterol60 mg
Sodium990 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Large Bowl
Small Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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• Wash and dry all produce. • Halve, peel, and thinly slice onion. • Heat a drizzle of oil in a large pan over medium heat. Add onion; season with salt and pepper. Cook, stirring occasionally, until softened, 7-9 minutes. TIP: Lower heat and add a splash of water if onion begins to brown too quickly.


• While onion cooks, halve lemon. Halve, core, and thinly slice apple. Trim and thinly slice mushrooms. • In a small bowl, combine sour cream, ½ tsp Fry Seasoning (1 tsp for 4 servings), and a squeeze of lemon juice to taste; season with salt and pepper. (You’ll use the rest of the Fry Seasoning in the next step.) • In a large bowl, toss apple and mixed greens with a drizzle of olive oil and a squeeze of lemon juice to taste. Season with salt and pepper.


• Once onion is softened, add mushrooms and a drizzle of oil to pan. Cook, stirring occasionally, until mushrooms are tender and onion is caramelized, 2-4 minutes. Season with remaining Fry Seasoning, salt, and pepper. • Add stock concentrate and 2 TBSP water (4 TBSP for 4 servings). Cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper. TIP: For an extra-rich filling, stir in 1 TBSP butter (2 TBSP for 4). • Turn off heat; transfer filling to a plate. Wipe out pan.


• Place tortillas on a clean work surface. Evenly sprinkle with cheddar, then top with mushroom filling and Monterey Jack. Fold tortillas in half to create tortilla melts.


• Heat a drizzle of oil in pan used for mushroom mixture over medium-high heat. Working in batches if needed, add tortilla melts and cook until golden brown on the first side, 1-2 minutes. Flip and cook 1 minute more. • Transfer to a paper-towel-lined plate.


• Transfer tortilla melts to a cutting board; slice into three wedges each. • Divide tortilla melts and salad between plates. Serve with crema on the side for dipping.