Oaxaca-style Mushroom and Cheese Quesadillas

Oaxaca-style Mushroom and Cheese Quesadillas

Quesadillas de Hongos con Queso Estilo Oaxaca
12 quesadillas
Pati Jinich
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: corn tortillas, epazote, jalapeno, Monterrey Jack cheese, mozzarella, Muenster cheese, Mushroom, Oaxaca cheese, onion, pati's mexican table, Quesadilla, serrano chiles
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Oaxaca-style Mushroom and Cheese Quesadillas recipe from Pati's Mexican Table Season 1, Episode 1 “Quesadillas”


  • 1 tbsp safflower or corn oil
  • 1 tbsp unsalted butter
  • 1/2 cup white onion, chopped
  • 1 chile serrano, or jalapeño, finely chopped (seeding optional)
  • 2 garlic cloves, finely chopped
  • 1 lb fresh mushrooms white or baby bello, or any that you prefer, cleaned and thinly sliced
  • 2 tbsp fresh epazote leaves, chopped, optional
  • 2 tsp kosher or sea salt, or to taste
  • 1 cup Oaxaca cheese, shredded (also good with mozzarella, muenster or monterey jack)
  • Corn tortillas, store bought or homemade
  • Salsa of your choice

To Prepare

  • Heat the oil and butter in a large sauté pan, set over medium-high heat. When butter starts to sizzle, add white onion and cook until soft and translucent, about 3 to 4 minutes. Add the serrano chile and chopped garlic and cook until fragrant, for about a minute.
  • Incorporate the thinly sliced mushrooms and cook them for about 5 minutes, stirring often. Their juices will begin to come out and after a couple minutes they will begin to dry out. When they do, mix in the epazote leaves if using, and salt, stir and cook for another minute. The mushroom mix should be moist, not wet or too dry, which will be perfect for filling the quesadillas.
  • Heat the tortillas on a hot comal or dry skillet over medium heat for about 20 seconds. Place a tablespoon or two of the mushroom mix and a tablespoon or two of the shredded cheese (depending on how chubby you want them!) on the center of each tortilla. Fold it as if it were a turnover and press down. Cook for about 2 minutes per side, until cheese is completely melted and tortillas have begun to crisp a bit on the outside.
  • Serve with a side of a salsa of your choice.

62 comments on “Oaxaca-style Mushroom and Cheese Quesadillas

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  1. Thank you pattti for helping me learn how to make a wider variety of food for my family. Love your recipes and cooking show.i can’t wait to try this month watering recipe.

  2. Pati, I’m going to turn these into enchiladas. Do you think a sala verde would be a good topping. I also make a mean TexMex Chile Gravy!
    Thank you!

    1. Good Afternoon, Will you please share your recipe for the TexMex Chile Gravy? I would really appreciate.
      Warm Regards, Linda

  3. Patty, I made these tonight and threw in some collard greens and they were great. I made my own corn tortillas they were a little heavy I don’t have a tortilla press, but I love them I gobbled them down. I used a Chipotle Cholula till I can make some salsa Verde. Thank you for the recipe. I love your show. I’ve made several of your recipes and everyone’s turned out phenomenaly!

  4. Just made these…delicious! Didn’t have the epazote, but I put some cilantro in a few and they were wonderful. Thanks for another super easy and tasty recipe.

  5. I love to watch your cooking show you cook with your boys and when to eat the food you truly enjoyed eating I liked Mexican food now I can cook some of your dishes,Mary M

  6. Pati, I plan to try these – they look easy and tasty. However, the accompanying photo looks like fried flour tortillas, not corn. Can you clarify? Mil gracias!

  7. Lucen increíbles y llevo tiempo pensando como le puedo hacer empanadas a mi esposo que no puede comer con sal. Esto perfecto ya que yo, gracias a ti, aprendi ha hacer la maza de tortilla de mail. Solo t engo una pregunta. Una vez que las tortillas estan rellenas y formadas en empanadas, como las cocinas Son fritas o el el horno, por la foto no lucen cocinadas en el comal.

    Muchas gracias

  8. Pati,
    God bless & thank you for all you do. We ALWAYS leave the seeds in everything!! I have a great friend Dave & Betty-Ann in New York. Sent them some of your recipes via our cooking. Too spicy for them, even the cookies!! They just do not understand super cooking. We do & thank you for sharing with everyone. My friend Joe Delgadillo at 99 years young on Rt. 66 Arizona will not share Polly’s recipes for Chorizo yet!!
    Today is here only once, I love church & family time.

  9. Can’t wait to try! I believe herbs are important so want to try to find epazote leaves if possible. Are they available here in the states? Is there possibly a substitute that comes close to their flavor?
    Thanks so much!

    1. You can usually find epazote at your local Latin/International market, Tessie. If you can’t you can leave it out or substitute cilantro or another fresh herb of your choice. It will be different but also good.

  10. Hi Pati — I love your website! Is there a commercial brand of corn tortillas you would recommend? I have never tried making them.

    Thank you!

    1. Oh there are so many good brands out there. Try and see which brand you find at your nearby store and have a taste test, Pamela. You can also have lots of fun making them 😉

  11. Hola Pati,
    Las quesadillas on the picture are not the ones you recipe reffers to because on the picture the quesadilla looks made of fresh masa and deep fried or pan fried. Like from a street vendor.

    They don’t look crispy dry like from a comal.

    1. You can deep fry them if you like, Georgina. I like to cooking them with a bit of oil on a comal or skillet, but you can also cook them without any oil.

  12. Pati
    So enjoy your cooking shows. I have your first cookbook too.
    My question is concerning the mushroom quesadillas . Can you use flour tortilla instead of corn tortilla? Do you cook the quesadillas in a greased skillet?
    Want to make these for a party I am having in two weeks. P!an to use yourselves recipe – delicious.

    1. Sure! You can absolutely use flour tortillas, Maria. I like to cook mine in a little oil on a comal or in a skillet, but you can also use no oil. Have a great party!

  13. These look more like empanadas rather than quesadillas. What kind of tortillas are these? And they do look like they’re fried. However, they do look yummy!

  14. Patti, thanks for all your delicious recipes and your amazing PBS series. What can I substitute for epazote leaves? Can I used dried epazote and if so in what proportion for the quesadillas?
    Thanks, Eluzabeth

    1. You can leave it out if you can’t find epazote, Candice. Or you can use cilantro or another fresh herb of your choice. It will be a different taste, but also yum!