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Mushroom and Cheese Quesadillas
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You’ll find quesadillas of all types in Mexico. In Mexico City, they’re often made from fresh masa and without cheese; in other parts of the country, they’re made with flour tortillas, with lots of melty Oaxaca cheese. Fillings vary from stewed or griddled meat to squash blossoms to nopales (cactus paddles). In this recipe, we stuff tortillas with a mixture of sautéed mushrooms and cheese, with a little smoky and spicy heat from a chipotle chili. Made with 4- to 5-inch flour tortillas, the quesadillas are perfect for a lunch or snack. If you can’t find queso Oaxaca, any mild melting cheese, such as mozzarella or muenster, will work. Lard is traditional for cooking these quesadillas, but for a vegetarian version, use grapeseed or another neutral oil. For best browning, cook these in a nonstick skillet.
4 to 6
Servings
Tip
Don’t use a conventional (i.e., not nonstick) skillet. The quesadillas brown best in a nonstick pan.
30 minutes
4 tablespoons lard OR neutral oil, divided
1 medium white onion, chopped
1 pound mixed mushrooms, such as cremini, oyster, portobello or shiitakes (stemmed), roughly chopped
Kosher salt and ground black pepper
2 medium garlic cloves, minced
1 chipotle chili in adobo sauce, finely chopped
3 ounces queso Oaxaca OR mozzarella cheese OR muenster cheese, shredded (¾ cup)
1/3 cup lightly packed fresh cilantro, chopped
Eight 4- to 5-inch flour tortillas
Ingredients
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4
tablespoons lard OR neutral oil, divided
-
1
medium white onion, chopped
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1
pound mixed mushrooms, such as cremini, oyster, portobello or shiitakes (stemmed), roughly chopped
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Kosher salt and ground black pepper
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2
medium garlic cloves, minced
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1
chipotle chili in adobo sauce, finely chopped
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3
ounces queso Oaxaca OR mozzarella cheese OR muenster cheese, shredded (¾ cup)
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⅓
cup lightly packed fresh cilantro, chopped
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Eight 4- to 5-inch flour tortillas
Directions
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01In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of lard until shimmering. Add the onion and cook, stirring occasionally, until softened and beginning to brown, 4 to 5 minutes. Add the mushrooms and ½ teaspoon each salt and pepper, then cook, stirring occasionally, until tender and well browned, 7 to 8 minutes. Add the garlic and chipotle; cook, stirring, until fragrant, 30 to 60 seconds. Transfer to a medium bowl, then stir in the cheese and cilantro. Taste and season with salt and pepper. Wipe out the skillet with paper towels; set aside.
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02Divide the mushroom mixture evenly among the tortillas, spreading it over half of each. Fold the unfilled sides over and press to seal.
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03In the same skillet over medium-high, heat 1 tablespoon of the remaining lard until shimmering. Add 4 of the quesadillas and cook until the tortillas are golden brown on the bottom, about 2 minutes. Flip and cook, adjusting the heat as needed, until the second sides are browned, another 2 to 3 minutes. Transfer to a platter and repeat with the remaining quesadillas using the remaining 1 tablespoon lard.
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Reviews
September 11, 2022
Quick and Simple, Tasty and Satisfying
This recipe is great as-is or make a few simple substitutions to cut some calories and it's still great. It's a healthy win in the cooking-for-one category!
Hi Victor -
This recipe doesn't currently have step-by-step instructions accompanying the recipe but you can watch the episode of the tv show that it was featured in by following this link - https://www.177milkstreet.com/tv/milk-street-vegetarian - to watch how it's made.
Best,
The Milk Street Team
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