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Mushroom & Poblano Quesadillas Recipe

Name: Lupe Tortilla Mexican Restaurants Mushroom & Poblano Quesadillas Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups masa harina; 1.5 cups warm water; 0.5 tsp salt; 2 cups portobello mushrooms; 1 whole poblano pepper; 2 cups Jack cheese; 2 tbs olive oil; to taste salt; to taste black pepper; 2 whole tomatoes; 0.5 whole onion; 0.25 cups cilantro; 2 tbs lime juice; to taste salt; 1 cup guacamole; 1 cup sour cream

Inspired by Lupe Tortilla Mexican Restaurant

Time1h

Serves4

Homemade corn tortillas filled with pico de gallo, diced grilled portobello mushrooms & Jack cheese. Served with guacamole & sour cream.

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Frequently paired with

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Salsa Verde

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spicy · tangy · herbal

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Ingredients

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For the Corn Tortillas

2 cups masa harina

1 1/2 cups warm water

1/2 tsp Celtic sea salt

For the Filling

2 cups portobello mushrooms

1 whole poblano pepper

2 cups Jack cheese

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

For the Pico de Gallo

2 whole tomatoes

1/2 whole Onion

1/4 cups Cilantro

2 tbs ReaLime juice

to taste Celtic sea salt

For Serving

1 cup Guacamole

1 cup Sour cream

Method

For the Corn Tortillas

Prepare the Dough

In a large bowl, combine masa harina and salt. Gradually add warm water, stirring until a dough forms. Knead the dough for about 2 minutes until smooth.

Shape the Tortillas

Divide the dough into 12 equal portions and shape each into a ball. Flatten each ball into a disk using a tortilla press or rolling pin, about 6 inches in diameter.

Cook the Tortillas

Heat a skillet or griddle over medium-high heat. Cook each tortilla for about 1 minute on each side or until lightly browned. Keep warm in a clean kitchen towel.

For the Filling

Grill the Mushrooms and Poblano

Preheat your grill or grill pan over medium heat. Toss the diced portobello mushrooms and chopped poblano pepper in olive oil, salt, and black pepper. Grill for about 5-7 minutes, or until the mushrooms are tender and the pepper is charred. Remove from heat.

Assemble the Quesadillas

On half of each tortilla, layer the grilled mushroom and poblano mixture, followed by shredded Jack cheese. Fold the other half of the tortilla over the filling.

Cook the Quesadillas

Return the assembled quesadillas to the skillet over medium heat. Cook for about 2-3 minutes on each side until the cheese is melted and the tortillas are golden brown. Cut into wedges.

For the Pico de Gallo

Make the Pico de Gallo

Dice the tomatoes and onion, and chop the cilantro. In a bowl, combine these ingredients with lime juice and salt. Mix well and set aside.

For Serving

Serve the Quesadillas

Serve the quesadillas hot with a side of pico de gallo, guacamole, and sour cream.