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From @Rick Bayless

Cheese-and-Mushroom Quesadillas

30 min · Serves 2

30 mintotal
15 minhands on
11steps
2servings

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Ingredients

For the mushroom filling

  • 1 tbsp vegetable oil
  • 250 g mixed fresh mushrooms (such as cremini, oyster, shiitake, or chanterelles), stems trimmed and larger ones sliced
  • 1 serrano chile, finely chopped
  • 1/2 tsp salt
  • 2 tbsp fresh cilantro, chopped

For the quesadillas

  • 4 fresh corn tortillas
  • 1 tbsp vegetable oil, for brushing
  • 100 g melting cheese (such as Oaxaca, Chihuahua, Jack, or Cheddar), shredded
  • 100 g cooked ham, chopped (optional)

Method

For the mushroom filling

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.

  2. Add the sliced mushrooms to the hot skillet.

  3. Add the chopped serrano chile to the skillet with the mushrooms.

  4. Cover and cook over medium heat for 5 minutes to release the juices.

    Then 5 min of waiting

  5. Uncover, add the salt and cilantro, and stir until the liquid evaporates, 2–3 minutes.

For the quesadillas

  1. Lightly brush one side of each corn tortilla with vegetable oil.

  2. Place the tortillas, oil-side down, onto a hot griddle or large skillet over medium heat.

  3. Sprinkle an even layer of shredded cheese over each tortilla.

  4. Add a line of the mushroom filling (or chopped ham) down the center of each tortilla over the cheese.

  5. Once the cheese begins to melt, fold each tortilla in half over the filling and press down gently with a spatula.

  6. Cook for 2–3 minutes, flipping every minute, until the tortillas are crispy and the cheese is fully melted.

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