Wild Mushroom Quesadillas

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A simple Mexican snack food.  A basic quesadilla is an uncooked tortilla folded over with a variety of fillings like cheese or even meats, beans or potatoes.  The folded tortilla is heated on a hot comal (griddle) or fried.
Recipe By: Chef Joseph Cacace
  • PrepN/A |
  • TotalN/A |
  • Serves8 Quesadillas


    • 8 6 inch flour tortillas
    • 4 tablespoons vegetable oil
  • Filling:
    • 12 oz cooked wild mushrooms — cremini, oyster and shitake mushrooms work well
    • 4 oz huitlacoche (corn fungus) — canned is fine
    • 4 oz sautéed leeks
    • 6 sprigs cilantro, finely chopped
    • 12 oz Manchego cheese, grated


Combine all the filling ingredients in a bowl; add salt and pepper to taste. Lay 4 of the 8 tortillas on a flat surface and distribute the filling evenly. Cover each with another tortilla, forming a sandwich.
 To cook the quesadillas
 Heat 1 tablespoon of oil in a nonstick sauté pan on medium heat for 2 minutes, or until the oil ‘shimmers’. Place a quesadilla gently into the pan. When it has browned on one side, gently flip with a spatula. By the time the other side is brown, the quesadilla will be heated through and the cheese will have begun to melt around the edges.
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