Mushroom Quesadillas with Cheese

Dann Romero
This mushroom quesadilla recipe with cheese is perfect for breakfast or lunch.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/2 kilos button mushrooms
  • 3 sprigs epazote
  • 2 cuaresmeño chiles
  • 1 green onion
  • 1/4 kilos Oaxaca cheese
  • 1/2 kilos tortillas
  • 1/2 teaspoons salt
  • 1/2 teaspoons pepper
  • 1 tablespoon Maggi seasoning
Preparation
10 mins
10 mins
Low
  • Wash and disinfect the vegetables.
  • Chop the onion and chilies into cubes, and slice the mushrooms.
  • Remove the leaves from the epazote stems and shred the Oaxaca cheese.
  • Add the onion and chili to a pan with oil, mix and incorporate the mushrooms with the epazote and Maggi sauce. Season with salt and pepper to taste.
  • Combine all the ingredients and remove from heat.
  • Place the tortilla with a little cheese and the filling on a griddle, fold in half. When the cheese is melted, remove and serve.

Nutritional Information

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