Author Notes
I love mushrooms and Mexican quesadillas always have epazote in there. I came up with this recipe since I love different kinds of mushrooms, I LOVE poblano chiles and manchego cheese gives them a special savory and earthy flavor.
They can be done with Oaxaca cheese as well, like the original mexican ones. —boruka
Ingredients
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1 cup
white onion, julieneed
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1
clove of garlic, minced
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1 tablespoon
butter
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2 cups
shitake mushrooms, chopped
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2 cups
cremini mushrooms, chopped
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1 cup
poblano chiles, peeled, seeded and julienned
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1/4 cup
chopped fresh epazote or
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1 teaspoon
dried epazote
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1 teaspoon
maggi sauce
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salt and pepper to season
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1/2 cup
crumbled manchego cheese
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3-4
flour tortillas
Directions
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Heat the butter in a large saute pan over medium heat. Add the onions until they are tender, add the garlic and sautee for 1 min. more.
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Add the poblano chiles and saute for 2 min. until they are soft and then add the mushrooms. At this point, if you are using dried epazote, add it.
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Saute everything until mushrooms are browned and release their juices, and then add the maggi sauce, salt and pepper. If your are using fresh epazote, add it and saute for one more minute.
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Turn off the heat and crumble the manchego cheese all over and cover until it melts. Divide the mixture in the tortillas and fold them in half. In the same pan, heat the quesadillas over medium high heat until the tortillas are a little bit browned and have absorbed the flavors of the saute.
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