Bring the taste of Mexico into your home with these mushroom quesadillas (known in Mexico as 'champignon quesadillas').
Every taco stand in Mexico will sell quesadillas, most often eaten for breakfast or dinner.
- 2 tbsp olive oil
- 2 French shallots, finely chopped
- 3 cloves garlic, finely chopped
- 400 g (14 oz) mixed mushroom (such as portobello, brown, king, porcini, oyster, button, shimeji), sliced
- 2 jalapeno chillies, finely chopped
- ½ tsp sea salt flakes
- ¼ tsp freshly ground pepper
- 8 soft corn tortillas, taco size
- 1 cup grated cheese such as queso fresco, mozzarella, fontina, cotija or parmesan
- ⅓ cup coriander leaves, finely chopped, plus extra to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat a barbecue hotplate (griddle) to medium and lightly grease with oil.
2. In a large mixing bowl combine the olive oil, shallots, garlic, mushrooms, chillies, salt and pepper.
3. Cook on the hotplate, turning and stirring regularly, for 5–6 minutes, until the mushrooms and shallots become soft and begin to caramelise. Remove from the heat and set aside to cool slightly.
4. Top four tortillas with the mushroom mixture. Scatter the cheese and coriander over and top with a second tortilla. Place onto the hotplate and cook on both sides until golden brown and the cheese is melted.
5. Slice each quesadilla into quarters, garnish with coriander and serve immediately.
Quesadillas can be made from 1 tortilla folded in half to make a half-moon, or 2 tortillas filled to make a circle as described above. The half-moon shapes are great for kids as the fold reduces spillage.
Recipe from Feed The Man Meat (Smith Street Books).