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Cheese and Mushroom Quesadillas: Quesadillas de Queso y Hongos Recipe

Cheese and Mushroom Quesadillas: Quesadillas de Queso y Hongos Recipe

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Cheese and Mushroom Quesadillas: Quesadillas de Queso y Hongos

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Ingredients:

Serving

2 tbsp olive oil ( preferably extra-virgin) or rich-tasting pork lard, plus a little more for the tortillas
1 lb button mushrooms (or other flavorful mushrooms, such as shiitake , oyster , cremim, or chanterelles), cleaned and sliced 1/4-in-8h thick (about 4 cups)
2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and thinly sliced
2 tbsp chopped fresh epazote leaves
salt
8 (6-inch) fresh corn tortillas (or flour tortillas if good corn tortillas are not available)
8 oz mexican melting cheese ( quesillo , asader, or the like) or monterey jack or mild cheddar, shredded (about 2 cups)
about 1 cup salsa, store bought or home made

Directions:

The mushroom filling: In a medium skillet, heat the 2 tablespoons oil or lard over medium heat. Add the mushrooms, chiles, and epazote (if you're using cilantro, set it aside to add later), stir well, and cover. Continue to stir every minute or so, replacing the cover each time, until the mushrooms have released a lot of juice, 4 to 5 minutes. Uncover, and let briskly simmer until all the liquid has evaporated, about 3 minutes. Taste and season with salt, usually about 1/4 teaspoon. Add the cilantro now, if that's what you're using.
Forming and griddle-baking the quesadillas: Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat. Turn the oven on to its lowest setting. One by one, make the quesadillas: Lightly brush 1 side of each tortilla with oil, then lay it oiled side down on the hot griddle. Spread with about 1/4 cup of the cheese, leaving a 1/2-inch border all around. Spoon about 3 tablespoons of the mushroom mixture down the center of the cheese-covered tortilla. When the cheese begins to melt (but before the tortilla begins to crisp), fold the tortilla in half along the line of the filling. Cook, flipping the quesadilla every minute or so, until the cheese is completely melted and the tortilla crisps, about 5 minutes in all. As each quesadilla is done, transfer it to a baking sheet and keep in a warm oven.
Serving the quesadillas. When all the quesadillas are done, set them out in a cloth-lined basket. Pass the salsa separately for each guest to spoon on.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	205.71 Kcal (861 kJ)
Calories from fat	119 Kcal
		% Daily Value*
Total Fat	13.22g	20%
Cholesterol	30mg	10%
Sodium	513mg	21%
Potassium	323.45mg	7%
Total Carbs	15.9g	5%
Sugars	2.73g	11%
Dietary Fiber	2.73g	11%
Protein	9.82g	20%
Vitamin C	2.5mg	4%
Iron	0.8mg	5%
Calcium	181.6mg	18%

Amount Per 100 g
Calories	140.5 Kcal (588 kJ)
Calories from fat	81.28 Kcal
		% Daily Value*
Total Fat	9.03g	20%
Cholesterol	20.49mg	10%
Sodium	350.38mg	21%
Potassium	220.92mg	7%
Total Carbs	10.86g	5%
Sugars	1.87g	11%
Dietary Fiber	1.86g	11%
Protein	6.71g	20%
Vitamin C	1.7mg	4%
Iron	0.6mg	5%
Calcium	124mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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