Ingredients Jump to Instructions ↓

  1. 3/4 pound mixed mushrooms trimmed and sliced

  2. 1/2 small white onion finely chopped

  3. 3 garlic cloves finely chopped

  4. 2 serrano chiles finely chopped

  5. 3 Tbsp olive oil

  6. Salt

  7. 1 1/2 cups finely shredded queso Chihuahua Muenster or cheddar cheese (about 4 ounces)

  8. 6 Fresh Corn Tortillas or store bought 6-inch corn tortillas

  9. 6 fresh epazote leaves

Instructions Jump to Ingredients ↑

  1. Toss the mushrooms onion garlic and chiles together in a bowl until well mixed.

  2. Heat the oil in a large heavy skillet over medium-high heat until very hot. Add the mushroom mixture all at once season with salt (lightly - the mushrooms will shrink down quite a bit!) and cook stirring and tossing until the mushrooms are browned. The timing depends on the mushrooms the pan and the heat - most likely the mushrooms will give off a little liquid first which must be cooked off before they begin to brown. Scrape the mushrooms into a bowl taste and season with more salt if needed.

  3. Spread ¼ cup of the cheese over half of each tortilla leave a small border along the edge. Top with 2 heaping tablespoons of the mushroom mixture and an epazote leaf if using. Fold the empty side over the filling and press firmly to close.

  4. Cook the quesadillas in batches on the griddle turning once until light golden brown and crisp about three minutes per side. Serve immediately.


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