Oaxacan Mushroom and Cheese Quesadillas

Method9 steps

1. 1

   Step 1: Have the chopped onion, washed and chopped chile, chopped garlic, cleaned sliced mushrooms and optional washed epazote ready before heating the pan. Heat all the measured safflower oil (1 tbsp) and butter (1 tbsp) in a large sauté pan over medium-high heat. When the butter sizzles, add all the onion and cook for 3–4 minutes, checking from 3 minutes, until soft and translucent.

   Soften the mushroom-filling onion · 3 minUses 1 tbsp safflower oil for the mushroom filling · 1 tbsp unsalted butter · ½ cup finely chopped white onion · Water for washing the chile and optional fresh epazote, as needed; drained

2. 2

   Step 2: Add all the prepared serrano chile (1) and garlic (2) to the softened onion. Cook, stirring, for about 1 minute until fragrant.

   Fry the prepared serrano and garlic · 1 minUses All the onion pan · 1 serrano chile, finely chopped; seeding optional · 2 garlic cloves, finely chopped

3. 3

   Step 3: Stir all the sliced mushrooms (1 lb) into the aromatic pan. Cook for about 5 minutes, stirring often, until their released juices mostly evaporate; continue to that point if needed.

   Cook the sliced mushrooms · 5 minUses All the aromatic pan · 1 lb fresh mushrooms, cleaned and thinly sliced

4. 4

   Step 4: Stir in the optional chopped epazote and the measured salt, or salt to taste. Cook for another minute. The filling should be moist but neither wet nor dry; set it aside for filling the tortillas.

   Finish the seasoned mushroom filling · 1 minUses All the mushroom pan · 2 tbsp chopped fresh epazote leaves, optional · Kosher salt, using the measured 2 tsp or to taste

5. 5

   Step 5: Heat a comal or skillet over medium heat. Warm the first corn tortilla for about 20 seconds until flexible. Put 1–2 tablespoons mushroom filling and about 1 tablespoon shredded cheese in its centre, adding a little more cheese only as the measured cup allows. Fold it in half and press down gently.

   Uses One ready corn tortilla for the first quesadilla · About 1–2 tbsp mushroom filling for this tortilla · About 1 tbsp shredded cheese for the first tortilla, with a little more if the measured supply allows

6. 6

   Step 6: Lightly oil the hot comal or skillet with some additional safflower oil. Cook the filled quesadilla for about 2 minutes on its first side, until beginning to crisp.

   Cook the first lightly oiled side · 2 minUses The filled first quesadilla · A little additional safflower oil for the comal or skillet, as needed

7. 7

   Step 7: Turn the quesadilla and cook for about 2 minutes on the other side, until the cheese is fully melted and the outside lightly crisp. Lift it out and keep it warm.

   Cook the second lightly oiled side · 2 minUses The same partly cooked quesadilla, excluding residual pan oil

8. 8

   Step 8: Repeat with the remaining eleven tortillas, warming each until flexible, adding portions from the same filling and cheese supplies, then cooking about 2 minutes on each side on the lightly oiled comal. Work in a single layer in batches that fit your pan. Keep the cooked quesadillas warm and any unused filling separately.

   Uses The eleven remaining ready corn tortillas · Actual spoonfuls of the remaining cooked filling · Remaining portions from the same measured cup of shredded cheese · A little additional safflower oil for the comal or skillet, as needed

9. 9

   Step 9: Serve the twelve quesadillas hot with the ready salsa alongside.

   Uses The first cooked quesadilla · The cooked remaining quesadillas, excluding any separately retained filling · Ready vegetarian salsa of your choice, to serve