Thursday, February 19, 2015

Oaxaca Mushroom & Cheese Quesadillas
(6 servings)


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

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