- 1 tablespoon olive oil
- 1/4 pound mushrooms, sliced 1/4 inch thick
- 1 green onion, sliced
- Pinch of kosher salt
- 4 smallish (7 or 8-inch) flour tortillas
- 4 ounces sliced Jack, Muenster, or mild cheddar cheese
- 2 poblano or long green chiles, roasted, peeled, seeded, and cut into strips
- About 12 epazote leaves (optional; see Note)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Heat the oil in a large skillet over medium-high heat. Add the mushrooms and sauté until they begin to give off a lot of liquid. Add the green onion, reduce the heat, and cook until the liquid disappears. Season the mushrooms with a pinch of salt and remove from the skillet.
Wipe the skillet dry and lay in a tortilla. Add a quarter of the cheese on one side and top with mushrooms, chile strips, and a few epazote leaves. Fold the tortilla in half and toast until golden brown on both sides. Add more tortillas to the pan as space becomes available. Serve hot, whole or cut into wedges. Taquerias usually add fresh salsa, but I don't bother.
Serves 2 to 4
Good to know
While I prefer corn tortillas for most purposes, I always keep some flour tortillas on hand for a quick snack or lunch of quesadillas. Nothing could be simpler--heat up a skillet, throw in a tortilla, grate or slice some cheese, add a spoonful of salsa, fold, and toast. But sometimes I want to go to a little more trouble and make a more substantial quesadilla.
Which beer should I drink with this?
Whatever is handy.
1. Epazote is a pungent Mexican herb, traditionally used with beans and in quesadillas. It has sawtooth-edged leaves and a strong aroma reminiscent of gasoline or kerosene, but it tastes a lot better than that suggests. Like many herbs, it's expensive to buy but easy to grow. Look for bunches of the herb or small plants in farmers' markets or specialty markets, or ask herb-gardening friends if they have any to spare (it's an annual but reseeds itself easily and often survives the winter here in the San Francisco Bay Area). If you can't find it or don't like it, leave it out.
Other good quesadilla fillings (in addition to the basic cheese) include leftover cooked chicken, turkey, or ham or any of the taco fillings on the following pages.
The Microbrew Lover’s Cookbook
From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.
Photo: Ryan McVay/Getty Images Photodisc