Mushroom Quesadilla
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A hearty Mexican appetizer made with a wheat tortilla stuffed with fried porcini mushrooms and salty feta cheese. The quesadilla is baked in the oven and served with a zesty salsa, sour cream, and cilantro. An incredibly delicious and flavorful dish!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 wheat tortillas diameter 25 cm.
- 300 g of sliced porcini mushrooms
- 3 tbsp (45 g) butter, plus more as needed
- 1 tsp ground chili pepper or less
- 1/2 tsp salt
- 1/4 cup coarsely chopped cilantro leaves
- 250 gr. grated cheese, about 2.5 tbsp.
- 60g crumbled feta cheese, about 1/2 cup
- Sour cream, cilantro sprigs, salsa for filing
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Recipes with similar ingredients: tortilla, porcini mushrooms, feta cheese, salsa sauce, cilantro
Cooking the dish according to the recipe:
- Preheat oven to 170°C. Line a baking sheet with foil.
- Melt 2 tablespoons (30 grams) butter in a medium skillet over medium-high heat. Add the mushrooms, shake the pan to distribute them evenly, and then cook without stirring until golden brown, about 5 minutes. Do not add salt.
Add the remaining tablespoon of butter, spreading it around the edges of the pan if it seems too dry. Stir the mushrooms and continue to fry until golden brown, about 2-3 minutes more. Season the mushrooms with ground chili pepper and salt and fry for another minute. Stir in the cilantro and set aside. - Fry the tortillas directly over a gas burner over medium heat, turning occasionally, until bubbly on both sides. If you're using an electric burner, fry them in a dry cast-iron skillet.
Place the tortillas on the prepared baking sheet. Spread Jack cheese on one half of each tortilla, top with a small amount of mushrooms, and then sprinkle with feta. Top the filling with the other half of the tortilla to form a crescent-shaped quesadilla. - Place another sheet of foil on top of the quesadillas. Bake until the cheese is melted, about 12 minutes. Serve whole or cut into triangles with additional sauces.
Recipe quesadillas with chili pepper.
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