Quesadillas aux champignons
Tortillas de maïs garnies de fromage filant et de champignons à l'ail, dorées à la poêle.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Cook the mushrooms
Heat the oil in a frying pan over medium-high heat. Cook the onion for 2 minutes, then add the garlic, chilli and mushrooms. Cook for 6-8 minutes, stirring now and then, until the mushrooms release their water and it evaporates. Stir in the epazote and salt.
- 1 tbsp vegetable oil
- ¼ white onion
- 2 garlic cloves
- 1 chilli
- 300 g mushrooms
- 1 tbsp epazote or coriander
- ½ tsp salt
✅ C'est prêt quand : mushrooms look dry and lightly browned, no liquid left in the pan
Warm the tortillas
Heat a dry griddle or large frying pan over medium heat. Warm each tortilla for about 20 seconds per side until soft, then stack them under a cloth to keep warm.
- 8 corn tortillas
✅ C'est prêt quand : tortillas are soft and bend without cracking
Fill
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Toast
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Serve
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Cook the mushrooms
Heat the oil in a frying pan over medium-high heat. Cook the onion for 2 minutes, then add the garlic, chilli and mushrooms. Cook for 6-8 minutes, stirring now and then, until the mushrooms release their water and it evaporates. Stir in the epazote and salt.
- 1 tbsp vegetable oil
- ¼ white onion
- 2 garlic cloves
- 1 chilli
- 300 g mushrooms
- 1 tbsp epazote or coriander
- ½ tsp salt
✅ C'est prêt quand : mushrooms look dry and lightly browned, no liquid left in the pan
Warm the tortillas
Heat a dry griddle or large frying pan over medium heat. Warm each tortilla for about 20 seconds per side until soft, then stack them under a cloth to keep warm.
- 8 corn tortillas
✅ C'est prêt quand : tortillas are soft and bend without cracking
Fill
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Toast
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Serve
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The Story Behind the Dish
Quesadillas were born when the Spanish brought cows, goats and cheese to Mexico, and local cooks folded the new cheese into their native corn tortillas.
Today they are sold everywhere, from street stalls to markets, with fillings like mushrooms, squash blossoms, huitlacoche (corn fungus) and chicharrón.
⭐ Why It's Famous
Melted cheese in a crisp tortilla is simple and irresistible, and ready in minutes.
💡 Fun Fact
In Mexico City, a 'quesadilla' doesn't automatically include cheese; locals often have to ask for it 'con queso', a never-ending national debate.
Central Mexico
19.43°N, -99.13°W
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