Easy, cheesy Queso & Mushroom Quesadillas

 

CHEESE & MUSHROOM QUESADILLAS

Literally translating to ‘little cheesy thing’, the Quesadilla is a quick and easy Mexican staple that pairs perfectly with a mid-afternoon Margarita, or a late night Mezcal.

Quesadillas originated in central and northern regions of Mexico where it’s common to see quesadillas stuffed with squash and squash blossoms and Oaxaca cheese served with lashings of red or green salsa.

This recipe can be jazzed up or dressed down as much as you like, swap out mushrooms for spicy black beans, add in some capsicum to cram in one of your 5 a day, or substitute Oaxaca cheese for your favourite four cheese mix if your craving a little extra indulgence.

PREP TIME: 15 mins

DIETARIES: Vegetarian

SERVES: 3 - 6

cheese-quesadilla-small-4.jpeg
 

For the Quesadillas

  • 300 g sliced mushrooms (Swiss Browns) or a mix of mushrooms of your choice.

  • 1 small onion diced

  • 300g grated cheese of choice (we recommend Oaxaca, mozzarella, provolone, manchego, feta or a mix of your favourites)

  • 1/4 fresh coriander, picked

  • 6 x 8” flour tortillas

  • 3 tablespoons olive oil for cooking

  • Salsa/Creme fraiche/Sour Cream (for garnish)

METHOD

  1. Start by frying the mushrooms and chopped onion with the olive oil in a frying pan until golden brown, season with salt and pepper and set aside

  2. Grate your preferred cheese. Pick cilantro leaves set aside.

  3. Begin assembling the quesadillas. Lay 1 flour tortilla on the bench. On half, place the grated cheese, on top of the cheese place some mushrooms and onions and a little of the picked coriander.

  4. Fold in half and place in a dry frying pan on a medium heat. Turn after a couple of minutes or when the tortilla is lightly golden brown. Repeat to the other side. Remove from heat, let the quesadilla cool for a minute then cut in half, top with Salsa/Creme fraiche/Sour Cream and enjoy!

Atticus Hospitality