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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
- 1 cup white onion, julieneed
- 1 clove of garlic, minced
- 1 tablespoon butter
- 2 cups shitake mushrooms, chopped
- 2 cups cremini mushrooms, chopped
- 1 cup poblano chiles, peeled, seeded and julienned
- 1/4 cup chopped fresh epazote or
- 1 teaspoon dried epazote
- 1 teaspoon maggi sauce
- salt and pepper to season
- 1/2 cup crumbled manchego cheese
- 3-4 flour tortillas
- 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.
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Mushrooms
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