Quesadilla De Hongos Con Queso De Cabra

Mushroom Quesadilla with Goats Cheese

We've used a fancy goat cheese mixed with some cheddar, but you can get creative and use any other cheese you like, with stringy cheese (like Oaxaca or mozzarella) being the most common one in Mexico.





10 minutes


  • 8 La Tortilleria corn tortillas
  • 200 g wild mushrooms
  • 1 jalapeño
  • 1/2 onion
  • 1 garlic clove
  • Cooking oil
  • 200 g goat's cheese
  • 100g cheddar cheese
  • 2 tbsp of milk
  • Salsa to serve

Cooking Instructions

  1. 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.
  2. Soften the goat cheese by adding the milk. Use a fork to mix it and dissolve any lumps.
  3. For each quesadilla, heat one side of the tortilla for 10 seconds on a hot frying pan using no oil. Turn over and immediately spread cheese and add a slice of cheddar. Place some mushroom mix evenly on the tortilla. Fold the tortilla in half and leave in the pan, occasionally turning, until tortilla is crunchy.
  4. Serve with salsa.

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