Mushroom Quesadilla with Goats Cheese
We've used a fancy goat cheese mixed with some cheddar, but you can get creative & use any other cheese you like, with stringy cheese (like Oaxaca or mozzarella) being the most common one in Mexico.
SPICINESS
SERVES
2
COOKING TIME
10 minutes
Ingredients
- 8 La Tortillería 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
- Finely chop the onion, garlic & jalapeño. Heat a small amount of oil in a hot pan. Sauté onions, then the garlic, until translucent. Add the mushrooms & jalapeño (adding more or less as desired) & cook until soft.
- Soften the goat cheese by adding the milk. Use a fork to mix it & dissolve any lumps.
- For each quesadilla, heat one side of the tortilla for 10 seconds on a hot frying pan using no oil. Turn over & immediately spread cheese & add a slice of cheddar. Place some mushroom mix evenly on the tortilla. Fold the tortilla in half & leave in the pan, occasionally turning, until tortilla is crunchy.
- Serve with salsa.
¡Buen provecho!
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