Cheese and mushroom quesadillas (Quesadillas de hongos)

Quesadillas have become one of the most boring dishes in India, they are just grilled cheese between flour tortillas. Boring, unimaginative and completely tasteless, this is a dish I rarely order. Having lived in the Bay Area for years I am used to very creative quesadillas, not just in the fancy restaurants, but even at the local taqueria, stuffed with beans, carnitas and other goodies. A quesadilla should be an open palate, one every chef should be creative with.

These quesadillas are anything but boring. The mushrooms add a lovely earthy touch with a spicy kick and the mix of cheeses add subtle nuances to the dish. Rich and decadent, these quesadillas are what you will crave. For even more of a mushroom fest, I served them with a Mushroom salsa that complimented the dish beautifully.

I have been a big fan of Rick Bayless since we lived in Chicago many years ago. Rick is responsible for elevating Mexican cuisine in the US through his numerous cookbooks, restaurants and shows. This cookbook is a gem, filled with simple recipes that bring the best of Mexican cuisine to your table. We have eaten in both his restaurants his margarita is the best we have ever had. The food at both his restaurants is delicious, well after a few margaritas, everything tastes great!

For more recipes from this cookbook click here.

Ingredients:

2 tablespoons olive oil or any other neutral oil

1 lb button mushrooms, thinly sliced

2-3 green chillies, minced

2 tablespoons epazote, minced (optional but use if available)

Salt, to taste

3-4 tablespoons cilantro, minced

6 corn or flour tortillas

8 oz. cheese, a mix of mild cheddar and Monterey Jack, or Mexican cheese like Chichuaha or asadero, grated

Heat the oil on a frying pan and add the mushrooms, chillies, epazote, and salt and fry on medium heat. the mushrooms will give out water that will evaporate and the mushrooms will turn a beautiful golden. Take off the heat and mix in the cilantro. Set aside.

Heat the oven to its lowest temperature. Keep a baking sheet in the oven warmed.

Heat a frying pan on low heat. Oil one side of the tortillas and lay one down on the pan. Divide the cheese and mushrooms into 5-6 generous servings. Top with one portion of the cheese and the mushrooms leaving a 1-inch gap along the edges. Top with a second tortilla keeping the oiled side on top. Flip the tortilla every minute till the cheese inside is completely melted.

Serve immediately, or put into the oven to keep warm. Serve with a salsa of your choice but I recommend the Mushroom salsa.