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Authentic Mexican quesadillas vary somewhat compared to the Tex-Mex versions that are so well known outside Mexico. For starters, a quesadilla should be made with a corn tortilla, not wheat. Also, traditional quesadillas are made from one tortilla folded in half, not two tortillas sandwich style. The single fold is a much more practical arrangement to eat! In Mexico, Oaxaca cheese is favoured for filling, however in Australia mozzarella, buffalo mozzarella and cheddar work well.
- 8 La Tortilleria corn tortillas
- 200g sliced mushrooms
- ½ onion
- 1 garlic clove
- ½ jalapeño chile
- Cooking oil
- 200g grated cheese
- Finely chop the onion, garlic and jalapeño. Heat a small amount of oil in a hot pan. Sauté onions, then the garlic, until translucent. Add the mushrooms and jalapeño (adding more or less as desired) and cook until soft.
- For each quesadilla, heat one side of the tortilla for 10 seconds on a hot frying pan using no oil. Turn over and immediately place cheese and then the mushroom mix evenly on the tortilla. Once the cheese has partially melted, fold the tortilla in half and leave in the pan, turning occasionally, until cheese is melted.
- Serve with your favourite salsa and enjoy!