Ingredients

  • 12 ounces mixed mushrooms (such as cremini, portobello, shiitake, oyster), trimmed and thinly sliced
  • ¾ 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.
  • Nutritional Information
    • Nutritional analysis per serving (3 servings)

      410 calories; 26 grams fat; 9 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 15 grams protein; 39 milligrams cholesterol; 263 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

3 servings (six 6-inch quesadillas, or three 10-inch quesadillas

Preparation

  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. Add the mushroom mixture, season very lightly with salt, and cook, stirring and tossing, until the mushrooms are browned, 6 to 10 minutes. Scrape into a bowl and season with more salt if needed.
  3. 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. Divide the mushroom mixture among the tortillas, placing it on top of the cheese. Divide the epazote leaves, if using, among the tortillas. Fold the empty side over the filling and press firmly to close.
  4. Heat a cast-iron or other heavy griddle over medium heat. Cook the quesadillas in batches, turning once, until light golden brown and crisp, about three minutes per side. Serve immediately, with sour cream and salsa verde on the side.

40 minutes

Dining and Cooking