Blue Corn, Mushroom and Cheese Quesadillas

watch
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement