Quesadillas de Champinones - Mushroom and Cheese Quesadillas

Quesadillas are a favorite Mexican recipe for many, but most are used to plain old cheese, or maybe chicken or steak. Quesadillas de champinones, or cheese and mushroom tortillas, are a tasty traditional Mexican recipe that is a change from the usual. You might also see this recipe referred to as quesadillas de hongos, but the meaning is the same. Delicious flour tortillas filled with flavorful mushrooms and cheese.

The recipe below calls for standard white mushrooms and Monterey jack. However, you are not limited to those. Try other mushrooms, including brown types like crimini and portabella, oyster mushrooms, or wild mushrooms purchased from your local farmer's market. There is a wide variety of options. For a little more spice, try pepper jack, or use queso or chihuahua, the standard Mexican melting cheeses. What is great about this easy Mexican recipe is how much versatility it offers.

Easy and Delicious Quesadillas de Champinones

Ingredients -

3 tablespoons butter
10 ounces white button mushrooms, sliced
1/2 to 1 full teaspoon chili powder
1/2-teaspoon salt
1/4 cup fresh cilantro leaves, chopped coarsely
Four ten inch flour tortillas
8 ounces grated Monterey jack, or about two and a half cups
Garnishes: salsa, cilantro, sour cream (optional)

Preparation:

Melt two tablespoons butter over medium high heat in a medium sized skillet. Add mushrooms and distribute evenly, then cook until browned.

Add remaining butter if pan seems dry and toss mushrooms, cooking until brown throughout. Season with salt and chili powder. Stir in cilantro, and then set aside.

Toast tortillas over a gas burner or in a dry heavy skillet, then place on prepared baking sheet.

Spread cheese on one half of tortilla and top with mushrooms, and then fold over into a half moon.

Lay a sheet of foil over the top of the quesadillas and bake until cheese melts.

Can be served whole or in wedge shaped slices.

(Serves 4)

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