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
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.
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.
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.
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.
Serve
Cut the quesadillas into wedges and serve warm with the avocado-tomatillo salsa on the side.