Mushroom Quesadillas

Today a recipe from Mexico to celebrate Cinco de Mayo. We love mushrooms, we love cheese, and we love Mexican food. So when I saw mushroom quesadillas on Irene’s blog, I immediately wanted to make them. In the end it took me a while, because it was hard to find fresh epazote. So when I saw fresh epazote, I knew at once what to use it for. Epazote is a Mexican herb with a peculiar pungent flavor. It is also known for its antiflatulent properties, and therefore eating together with beans.

Ingredients

For 8 quesadillas

300 grams (3 cups) chopped oyster mushrooms

8 homemade corn tortillas

10 grams fresh epazote, leaves only, roughly chopped (1/4 cup)

sliced cheese

1/2 onion, chopped

2 Tbsp olive oil

salt

red Mexican salsa, for serving

Instructions

Heat 2 tablespoons olive oil in a frying pan. Add the chopped onions, and sauté until they are translucent.

Add the mushrooms, and keep sauteing until the mushrooms are cooked but still have some bit.

Add the epazote.

Stir until the epazote has wilted slightly, then turn off the heat. Season to taste with salt.

To make quesadillas, put corn tortillas in a dry pan (without oil) over medium heat. Place 1/8 of the mushroom filling on one half of each tortilla.

Cover with cheese.

Fold the tortilla in half and cook it on both sides, turning as needed, until the tortilla is crispy and the cheese has melted.

Serve with Mexican salsa of your choice.

Flashback

A delicious pasta dish from Puglia: orecchiette with lamb ragù and cream of ricotta.

8 thoughts on “Mushroom Quesadillas

  1. Have never sighted epazote hereabouts either . . . and am the least cognizant about Mexican cooking as far as my comfort zones lie. Love mushrooms tho’ . . . and your dish looks mist appetizing, so homework ahead . . . perchance I can work out a substitute herb . . .

    Liked by 1 person

  2. We love Mexican food too. It wasn’t all that long ago that Mexican food in Toronto was basically that horrible fast food tacos and deep-fried ice cream, fast forward 30 years and we have a lot of excellent, high-end Mexican restaurants, and there is one within walking distance to our house. I love quesadillas because they are quick and easy to make. I have made my own tortillas before, they are so much better than the soggy, mushy ones you can buy in stores.

    Liked by 1 person

    1. The wheat tortillas from the supermarket are fine, but fresh corn tortillas I have to make myself. We made the mistake just once to tey Taco Bell (Hell)

      Like

Leave a Reply to Paola Bortolani Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.