Oaxaca Mushroom & Cheese Quesadillas
1 tbsp. Corn Oil
1 tbsp. Unsalted Butter
½ cup White Onion, diced
1 medium Jalapeno Pepper, seeded & diced
2 cloves Fresh Garlic, minced
1 lb. Mushrooms, thinly sliced (white or baby bello)
2 tsp. Kosher Salt
1½ cups Shredded Monterey Jack Cheese
12 (5-6 inch) Corn Tortillas
as needed Salsa (your favorite) for topping
In a large sauté pan over medium-high heat melt butter and oil together. Add the onion and cook until soft and translucent (3-5 minutes). Now add pepper and garlic and heat until fragrant. Stir in mushrooms and cook about 5 minutes more. Next add salt and cook until mixture is moist but not liquidy. Heat tortillas in a large skillet or grill top for about 20 seconds. Place a tbsp. or two of mushroom mixture on half of each tortilla. Top that with a tbsp. or two of cheese. Fold over tortillas to form half-moon and press down. Grill each side for about 2 minutes or until cheese melts and tortillas brown slightly. Cut in half or thirds and serve on a platter with salsa.
Note: If you can find Oaxaca Cheese use it in
place of the Monterey Jack.
Ideas for Future Efforts____________________________________________