Mushroom Quesadillas
Ingredients
- 8 pcSoft tortilla (for filling), made from corn (whole)
- 500 gButton mushroom (thinly sliced)
- 250 gBuffalo milk mozzarella ("di bufala") (shredded)
- 1 pcOnion (finely minced)
- 2 pcGarlic (minced)
- 2 tbspExtra virgin olive oil
- 1 tspHot pepper en poudre
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspEpazote (chopped)
- 1 pcJalapeño Pepper (seeded and finely chopped)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to maintain crispness. If necessary, reheat in a dry pan, never in the microwave.
