Mushroom Quesadilla
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 & cheddar work well.
SPICINESS
SERVES
8
COOKING TIME
15 minutes
Ingredients
- 8 La Tortillería corn tortillas
- 200g sliced mushrooms
- ½ onion
- 1 garlic clove
- ½ jalapeño chile
- Cooking oil
- 200g grated cheese
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.
- For each quesadilla, heat one side of the tortilla for 10 seconds on a hot frying pan using no oil. Turn over & immediately place cheese & then the mushroom mix evenly on the tortilla. Once the cheese has partially melted, fold the tortilla in half & leave in the pan, turning occasionally, until cheese is melted.
- Serve with your favourite salsa & enjoy!
¡Buen Provecho!
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