← Nouns Cooking · Mexican

Ingredients

• 1 tbsp Vegetable oil
• 1 tbsp Butter
• ½ white onion, finely chopped
• 1 serrano or jalapeño chilli, finely chopped
• 2 cloves Garlic, finely chopped
• 450 g chestnut or button mushrooms, thinly sliced
• 1 tsp salt, or to taste
• 2 tbsp coriander (or epazote), chopped
• 200 g Oaxaca cheese (or mozzarella or Monterey Jack), shredded
• 12 corn tortillas

Method

1. Heat the oil and butter in a large frying pan over medium heat. Cook the onion and chilli for 3 min, until softened, then stir in the garlic for 1 minute.
2. Turn the heat to high, add the mushrooms and salt and cook for 8–10 min, stirring now and then, until their liquid has cooked off and they’re browning. Stir in the coriander.
3. Heat a dry comal or heavy frying pan over medium heat. Warm a tortilla for 30 seconds per side until pliable.
4. Scatter some cheese over half the tortilla, add a spoonful of mushrooms and fold it over. Cook for 2–3 min per side, pressing gently, until the cheese has melted and the tortilla has golden spots.
5. Repeat with the rest, keeping the cooked ones warm in a tea towel, and serve hot with salsa.

Tips

• Corn tortillas crack if cold; warming them first is the trick to folding without tears.
• In Mexico City a “quesadilla” may not even have cheese, so add any leftover fillings you like.

Sources

Written in our own words after cross-checking these recipes:

Pati Jinich Rick Bayless