Cheese and Mushroom Quesadillas

Ana Lozz
Quesadillas are a very common Mexican snack, made with corn and various fillings.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1/2 kilos masa dough
  • 1/2 kilos button mushrooms
  • 2 sprigs epazote
  • 1 clove garlic
  • 1/2 onions
  • 1/2 kilos Oaxaca cheese, or manchego
  • pepper, to taste
  • oregano, to taste
  • salt, to taste
  • 1/2 liters vegetable oil
  • 1/4 kilos cheese, grated
  • 1/4 sour cream
  • 1/4 Romaine lettuces
Preparation
35 mins
0 mins
Low
  • Wash the mushrooms and epazote, disinfect the latter. Then finely chop both and set them aside.
  • Chop the garlic and onion very finely as well. Then, in a pan with oil, sauté them along with the mushrooms and epazote.
  • Cover and let the water from the mushrooms evaporate, add a little oregano. Set the mixture aside.
  • Shred the Oaxaca cheese, then add water and salt to the dough, take a handful in your hand, knead, and flatten it until you form a medium circle.
  • Place two teaspoons of mushrooms and a little shredded cheese on one half. Close the circle by folding and bringing together the edges of the circle.
  • You should have a pan with enough hot oil to submerge the quesadillas and fry them on both sides. Then drain them.
  • Wash, disinfect, and finely chop the lettuce. Open the back of your quesadillas and add cream, cheese, and lettuce. Serve with hot sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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