Mushroom Quesadillas

Golden pan-seared tortillas, crispy on the outside with a melting, gooey cheese heart. Sautéed mushrooms provide a meaty texture and intense earthy flavor that contrasts with the crunch of the dough.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 603
• Protein: 21 g
• Carbs: 67 g
• Fat: 28 g

Ingredients

• 8 piece Soft tortilla (for filling), made from corn ( whole )
• 500 g Button mushroom ( thinly sliced )
• 250 g Buffalo milk mozzarella ("di bufala") ( shredded )
• 1 piece Onion ( finely minced )
• 2 piece Garlic ( minced )
• 2 tbsp Extra virgin olive oil
• 1 tsp Hot pepper en poudre
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Epazote ( chopped )
• 1 piece Jalapeño Pepper ( seeded and finely chopped )

Instructions

1. Vegetable preparation

   Cut the button mushrooms into regular 3mm slices. Finely mince the onion, seed and chop the jalapeño pepper, then mince the garlic after removing the germ. Chop the epazote. Uniform cutting ensures even cooking.

2. Sauté the filling

   Heat the oil in a large skillet. Add the onions and jalapeño until translucent. Add the mushrooms over high heat. Let the vegetation water evaporate completely until they start to brown and stick slightly to the bottom. Add the garlic, chili powder, and epazote at the end of cooking.

3. Assembling the quesadillas

   Lay a tortilla flat. Spread a generous layer of shredded mozzarella on one half. Place the sautéed mushrooms on top, then cover with another layer of cheese. Fold the tortilla into a half-moon shape, pressing firmly.

4. Final cooking

   Wipe the pan and heat it over medium heat. Place the quesadillas. When the side is brown and crispy, flip them carefully. The cheese should be completely melted and stretchy when you cut the tortilla into triangles.

Chef's tips

• Do not overcrowd the pan with mushrooms, otherwise they will boil in their juice instead of searing.
• Press the tortilla firmly with a spatula during cooking so the cheese acts as a glue.

Storage

Eat immediately to maintain crispness. If necessary, reheat in a dry pan, never in the microwave.