Mushroom Quesadillas / Quesadillas con Hongos Recipe

Name: Mushroom Quesadillas / Quesadillas con Hongos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces mixed mushrooms (such as cremini, portobello, shiitake, oyster), trimmed and thinly sliced; 3/4 cup finely chopped white onion; 3 garlic cloves, finely chopped; 2 Serrano chilies, trimmed, seeded, cored, and finely chopped; 3 tablespoons extra virgin olive oil; salt; 4 ounces queso chihuahua, or Monterey jack, muenster, or cheddar cheese, finely shredded (to make 1 1/2 cups, loosely packed); 6 6-inch (or three 10-inch) fresh corn tortillas; 6 fresh epazote leaves (optional); Sour cream, for serving; Salsa verde, for serving.

Servings: persons

12 ounces mixed mushrooms (such as cremini, portobello, shiitake, oyster), trimmed and thinly sliced
3/4 cup finely chopped white onion
3 garlic cloves, finely chopped
2 Serrano chilies, trimmed, seeded, cored, and finely chopped
3 tablespoons extra virgin olive oil
salt
4 ounces queso chihuahua, or Monterey jack, muenster, or cheddar cheese, finely shredded (to make 1 1/2 cups, loosely packed)
6 6-inch (or three 10-inch) fresh corn tortillas
6 fresh epazote leaves (optional)
Sour cream, for serving
Salsa verde, for serving.

1
In a medium bowl, mix the mushrooms, onion, garlic, and chilies until well combined.
2
Place oil in a large heavy skillet over medium-high heat and heat until oil is shimmering.
3
Add the mushroom mixture, season very lightly with salt, and cook, stirring and tossing, until the mushrooms are browned, 6 to 10 minutes.
4
Scrape into a bowl and season with more salt if needed.
5
Divide the cheese among the tortillas, spreading a portion over half of each tortilla, leaving a small empty border, about 1 inch, at the edge.
6
Divide the mushroom mixture among the tortillas, placing it on top of the cheese.
7
Divide the epazote leaves, if using, among the tortillas.
8
Fold the empty side over the filling and press firmly to close.
9
Heat a cast-iron or other heavy griddle over medium heat.
10
Cook the quesadillas in batches, turning once, until light golden brown and crisp, about three minutes per side.
11
Serve immediately, with sour cream and salsa verde on the side.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces mixed mushrooms (such as cremini, portobello, shiitake, oyster), trimmed and thinly sliced, 3/4 cup finely chopped white onion, 3 garlic cloves, finely chopped, 2 Serrano chilies, trimmed, seeded, cored, and finely chopped, and more.

Yes, Mushroom Quesadillas / Quesadillas con Hongos falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Quesadillas / Quesadillas con Hongos

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