Mushroom Quesadillas Recipe
Corn Tortillas, Mexican White Melting Cheese, Wood Oven Roasted Mushrooms, Poblanos, Avocado-Tomatillo Salsa
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Roast the Poblano Peppers
Preheat your wood oven or conventional oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven, cover with a kitchen towel, and let steam for 10 minutes. Peel, deseed, and slice the peppers.
- 2
- 3
Make the Avocado-Tomatillo Salsa
In a blender, combine the avocado, tomatillos, lime juice, salt, and pepper. Blend until smooth. Taste and adjust seasoning as needed.
- 4
Assemble the Quesadillas
On one half of each corn tortilla, layer the melting cheese, sautéed mushrooms, and roasted poblano slices. Fold the tortilla over to create a half-moon shape.
- 5
Cook the Quesadillas
In a clean skillet over medium heat, place the folded quesadilla and cook for about 3-4 minutes on each side until golden brown and the cheese is melted. Repeat for all tortillas.
- 6
Serve
Cut the quesadillas into wedges and serve warm with the avocado-tomatillo salsa on the side.
