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Mushroom and Cheese Quesadillas

Mushroom and Cheese Quesadillas

By Calvin CoxSeptember 17, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

You’ll find quesadillas of all types in Mexico. In Mexico City, they’re often made from fresh masa and without cheese; in other parts of the country, they’re made with flour tortillas, with lots of melty Oaxaca cheese. Fillings vary from stewed or griddled meat to squash blossoms to nopales (cactus paddles). In this recipe, we stuff tortillas with a mixture of sautéed mushrooms and cheese, with a little smoky and spicy heat from a chipotle chili. Made with 4- to 5-inch flour tortillas, the quesadillas are perfect for a lunch or snack. If you can’t find queso Oaxaca, any mild melting cheese, such as mozzarella or muenster, will work. Lard is traditional for cooking these quesadillas, but for a vegetarian version, use grapeseed or another neutral oil. For best browning, cook these in a nonstick skillet.

Tip

Don’t use a conventional (i.e., not nonstick) skillet. The quesadillas brown best in a nonstick pan.

Ingredients
  • 4

    tablespoons lard OR neutral oil, divided

  • 1

    medium white onion, chopped

  • 1

    pound mixed mushrooms, such as cremini, oyster, portobello or shiitakes (stemmed), roughly chopped

  • Kosher salt and ground black pepper

  • 2

    medium garlic cloves, minced

  • 1

    chipotle chili in adobo sauce, finely chopped

  • 3

    ounces queso Oaxaca OR mozzarella cheese OR muenster cheese, shredded (¾ cup)

  • ⅓

    cup lightly packed fresh cilantro, chopped

  • Eight 4- to 5-inch flour tortillas

Step 1

In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of lard until shimmering.

Add the onion and cook, stirring occasionally, until softened and beginning to brown, 4 to 5 minutes. Add the mushrooms and ½ teaspoon each salt and pepper, then cook, stirring occasionally, until tender and well browned, 7 to 8 minutes. Add the garlic and chipotle; cook, stirring, until fragrant, 30 to 60 seconds.

Transfer to a medium bowl, then stir in the cheese and cilantro. Taste and season with salt and pepper.

Wipe out the skillet with paper towels; set aside.

Step 2

Divide the mushroom mixture evenly among the tortillas, spreading it over half of each. Fold the unfilled sides over and press to seal.

Step 3

In the same skillet over medium-high, heat 1 tablespoon of the remaining lard until shimmering.

Add 4 of the quesadillas and cook until the tortillas are golden brown on the bottom, about 2 minutes. Flip and cook, adjusting the heat as needed, until the second sides are browned, another 2 to 3 minutes.

Transfer to a platter and repeat with the remaining quesadillas using the remaining 1 tablespoon lard.

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