Mushroom and Cheese Quesadillas
Corn tortillas folded around stretchy Oaxaca cheese and garlicky mushrooms with a little chilli and epazote, toasted on a hot griddle until crisp. Ready in 30 minutes.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook the mushrooms
Heat the oil in a frying pan over medium-high heat. Cook the onion for 2 minutes, then add the garlic, chilli and mushrooms. Cook for 6–8 minutes, until the mushrooms have released their water and it has evaporated. Stir in the epazote and salt.
Warm the tortillas
Heat a dry griddle or large frying pan over medium heat. Warm each tortilla for 20 seconds per side so it becomes soft and doesn't crack when folded.
Fill
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Toast
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Serve
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Cook the mushrooms
Heat the oil in a frying pan over medium-high heat. Cook the onion for 2 minutes, then add the garlic, chilli and mushrooms. Cook for 6–8 minutes, until the mushrooms have released their water and it has evaporated. Stir in the epazote and salt.
Warm the tortillas
Heat a dry griddle or large frying pan over medium heat. Warm each tortilla for 20 seconds per side so it becomes soft and doesn't crack when folded.
Fill
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Toast
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Serve
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The Story Behind the Dish
Quesadillas were born when the Spanish brought cows, goats and cheese to Mexico, and local cooks folded the new cheese into their native corn tortillas.
Today they are sold everywhere, from street stalls to markets, with fillings like mushrooms, squash blossoms, huitlacoche (corn fungus) and chicharrón.
⭐ Why It's Famous
Melted cheese in a crisp tortilla is simple and irresistible, and ready in minutes.
💡 Fun Fact
In Mexico City, a 'quesadilla' doesn't automatically include cheese; locals often have to ask for it 'con queso', a never-ending national debate.
Central Mexico
19.43°N, -99.13°W
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