Starters
Mushroom Quesadillas
Tortillas with mushrooms sauteed with epazote and melted cheese.
VegetarianGluten-free
Ingredients
- 400 g of sliced mushrooms
- 1/4 white onion
- 1 garlic clove
- 1 serrano chile, chopped
- 30 g of oil
- 1 sprig of epazote
- 1 teaspoon of salt
- 8 corn tortillas
- 250 g of shredded Oaxaca cheese
Step-by-step
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- Put the onion, the garlic and the chile in the mixing bowl. Chop 3 sec/speed 5.
- Add the oil and saute 4 min/120°C/spoon speed.
- Add the mushrooms, the epazote and the salt.
- Program 10 min/100°C/reverse/spoon speed until they release and evaporate their juice.
- Remove the epazote and set the stew aside.
- Heat the tortillas, stuff them with the stew and the Oaxaca cheese; fold them.
- Brown the quesadillas in a pan or griddle until the cheese melts.
- Serve with green salsa to taste.
Tips
- Cook the mushrooms over sufficient heat so they do not come out watery.
- Oaxaca cheese melts wonderfully; substitute it with mozzarella if you cannot find it.
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