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Mushroom & epazote quesadillas
Quesadillas de hongos con epazote: garlicky mushrooms, chilli and melting cheese
Quesadillas de hongos are sold from comales at markets all over central Mexico, from Mexico City to the forests around Toluca where wild mushrooms are picked in the rains. The mushrooms are fried hard with onion, garlic and green chilli and finished with epazote, a pungent herb with notes of mint, anise and citrus that is the signature of central Mexican cooking. Folded into corn tortillas with stringy cheese, they are earthy, juicy and a little hot. Serve with salsa roja and lime. Use a cheese made with vegetarian rennet; low-moisture mozzarella is a good stand-in for Oaxaca cheese. Chef's tip: fry the mushrooms until all their liquid has gone; wet mushrooms make the tortilla soggy.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the filling
- 14 oz mixed mushroomschestnut, oyster or wild, sliced
- 2 tbsp vegetable oil
- ½ white onionfinely chopped
- 2 cloves garlicfinely chopped
- 1 serrano chillior ½ jalapeño, finely chopped
- 1 tbsp fresh epazotechopped; or 1 tsp dried, or coriander with a pinch of oregano
- ¾ tsp salt
For the quesadillas
- 7 oz Oaxaca cheeseor low-moisture mozzarella, pulled into strings
- 8 corn tortillasabout 15 cm
- ½ cup salsa roja (optional)to serve
- 1 lime (optional)cut into wedges
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Method
0/7 doneStep 1: Heat 2 tbsp vegetable oil in a large frying pan over a high heat. Add 14 oz mixed mushrooms and spread them out; leave for 2 minutes before stirring so they brown rather than stew.
2 minStep 2: Keep cooking for 4–5 minutes, stirring now and then. They will release water and then dry out again; carry on until the pan is dry and the mushrooms are golden and squeak against the spoon.
5 minStep 3: Turn the heat to medium, add ½ white onion, 2 cloves garlic and 1 serrano chilli and cook for 2 minutes until the onion softens. Stir in 1 tbsp fresh epazote and ¾ tsp salt, then take off the heat.
2 minStep 4: Pull 7 oz Oaxaca cheese into thin strings so it melts quickly.
2 minStep 5: Heat a dry comal or heavy frying pan over a medium heat. Warm one of 8 corn tortillas for 20 seconds a side until pliable; cold corn tortillas crack when folded.
1 minStep 6: Lay cheese over half the tortilla, top with mushrooms, fold and press. Cook for 2–3 minutes a side until the cheese oozes and the tortilla has golden-brown spots. Repeat, two at a time.
8 minStep 7: Serve hot with ½ cup salsa roja and 1 lime if you like.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 16 g
- Carbs
- 30 g
- Fat
- 16 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mushroom & epazote quesadillas take?
- About 20 minutes in total: 8 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of mixed mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of white onion?
- 2 shallots per onion.
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