Blue Corn, Mushroom and Cheese Quesadillas
photo by Food.com
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
-
Porcini Mushrooms
- 2 tablespoons/ 30 ml olive oil
- 1 onion, thinly sliced
- 8 ounces porcini mushrooms, trimmed and sliced
- 1 jalapeno or serrano chili, seeded and minced
- salt & freshly ground black pepper
- 3 sprigs of fresh cilantro or epazote
-
Blue Corn Tortillas
- 1 cup/ 250 ml blue cornmeal (harina de maiz azul)
- 1 cup/ 250 ml masa harina
- 1⁄2 teaspoon/ 2 ml salt
- about 1 cup/250 ml warm water
- 1 cup/ 250 ml queso fresco
- salsa, for serving (optional)
directions
-
For the porcinis:
- Heat the oil over medium heat in a large, heavy frying pan. Add the onions and cook, stirring, until translucent, about 5 minutes. Add the mushrooms and chiles and continue cooking until golden brown, about 5 more minutes. Season with salt and pepper. Add the cilantro and set aside.
-
For the blue corn tortillas:
- In a bowl, mix the harina de maiz azul, masa harina and salt with the warm water using a wooden spoon until a dough is formed, about 2 minutes. Let stand, covered tightly with plastic wrap, for 2 minutes.
- Divide the dough into 12 parts. Roll each part into a ball, keeping the balls you are not using in a plastic bag so that they don't dry out. (If the dough does get too dry, add a little extra water.).
- Place a ball on a sheet of plastic wrap and cover it with another sheet. Flatten slightly with the palm of your hand, and then finish rolling with a rolling pin, working quickly and lightly. Flip the package over and repeat until an approximately 6-inch circle is formed. Repeat with all the dough balls.
- Preheat a flat griddle or pan to high heat.
- Peel away the top layer of plastic wrap, flip the package over gently and peel away the other piece of plastic wrap. Transfer to the griddle.
- Bake on the first side for about 30 seconds. Flip and bake on the second side for about 30 seconds. Flip once again. Remove from the griddle and keep warm.
- To assemble, spread with a quarter of the cheese on 1 tortilla. Garnish with a quarter of the mushrooms and top with another tortilla. Place on the griddle, turn the heat down to medium-high and press down gently. Cook until the cheese begins to melt. Flip the quesadilla, and heat for another minute. Repeat with the remaining ingredients. Serve with salsa if desired.
-
Cook's Notes:
- Queso fresco is a fresh Mexican cheese. You can substitute with a soft goat cheese or fresh ricotta.
- Epazote is a Mexican herb that resembles tarragon.
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RECIPE SUBMITTED BY
Chuck Hughes
United States
Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.