Oaxaca-style Mushroom and Cheese Quesadillas

Oaxaca-style Mushroom and Cheese Quesadillas

Quesadillas de Hongos con Queso Estilo Oaxaca

Recipe Yield

12 quesadillas

Cooking time

35 minutes

Rate this recipe

4.6 from 5 votes

Ingredients

  • 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.

Comments

62comments inOaxaca-style Mushroom and Cheese Quesadillas

  1. Sbunch31@yahoo.com

    Sep 02

    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.

    1. Pati Jinich

      Sep 05

      Thanks so much for your sweet message, keep cooking and having fun!

  2. Denise

    Feb 28

    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. Pati

      Mar 01

      I say give them both a go, Denise!

    2. Linda Armbrust

      Mar 14

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

  3. Jane Corbin

    Feb 28

    Huitlacoche mushrooms would be the ideal quesadilla,

    1. Pati

      Mar 01

      Yes…super yum!

  4. Denise Martin

    Feb 27

    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!

    1. Pati

      Feb 28

      I’m so glad you made the recipe your own, Denise…and loved it!

  5. Kenneth Myers

    Feb 25

    Can these be made ahead of time, or should they be eaten freshly cooked?

    1. Pati

      Feb 26

      You can make them ahead of time, and then fry or cook the quesadillas right before you serve them, Kenneth.

  6. Lori

    Feb 24

    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.

    1. Pati

      Feb 25

      I’m so glad you enjoyed them, Lori.

  7. Mary M

    Feb 24

    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

    1. Pati

      Feb 25

      I hope you are having lots of fun cooking, Mary!

  8. Maria M.

    Feb 24

    Pati, these look like empanadas. I wonder if the mushroom and cheese would work in an empanada? Sounds good!

    1. Pati

      Feb 25

      This would be yum in enchiladas, go for it, Maria!

  9. Ruth MOORE

    Feb 23

    Sounds great I’m Going to try them

    1. Pati

      Feb 25

      Awesome, Ruth!

  10. Karen

    Feb 22

    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!
    Karen

    1. Pati

      Feb 26

      I used corn tortillas, but you can use flour if you like, Karen.

  11. Linda Sanders

    Feb 22

    Those sure don’t look like corn tortillas, more like puff pastry.

    1. Pati

      Feb 26

      They’re corn tortillas 🙂 But you can try them with puff pastry…that would be yum!

  12. maria c rodriguez

    Feb 22

    Me encanta el arte de Frida!!! Y tus recetas tambien me encantan! Gracias!!!

    1. Pati

      Feb 25

      Gracias, Maria!

  13. Graciela

    Feb 22

    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

    1. Pati

      Mar 01

      Gracias, Graciela! Uso un comal.

  14. Jeff Register

    Feb 22

    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.
    Best,
    Jeff

    1. Pati

      Feb 22

      Thank you so much, Jeff!

  15. TessieBelle

    Feb 22

    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. Pati

      Feb 26

      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.

  16. Anonymous

    Feb 22

    Easy simple recipe, i like that,keep them coming.

    1. Pati

      Feb 22

      😊

  17. Pamela

    Feb 22

    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. Pati

      Feb 26

      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 😉

  18. Susana

    Feb 22

    I love this meatless option of quesadillas. They’re delicious.

    1. Pati

      Feb 22

      Thank you, Susana!

  19. Betina Vanden Bosch

    Feb 22

    Looks delicious. I’ll have to try. 8 think even the grandkids would like.

    1. Pati

      Feb 22

      Hope you and the grandkids love them, Betina.

  20. graham in florida

    Feb 21

    I made this this evening, Delicioso, gracias. with a few shots of Oaxaca mezcal

    1. Pati

      Feb 22

      Awesome!

  21. Georgina Thornley

    Feb 21

    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. Pati

      Feb 26

      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.

  22. Maria Ozuna de Massad

    Feb 21

    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. Pati

      Feb 26

      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!

  23. Clemencia Mendez de Leon

    Feb 21

    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!

    1. Pati

      Feb 26

      I used corn tortillas, but you can also use flour if you like, Clemencia.

  24. Patty underwood

    Feb 21

    Sounds so good. Love mushrooms.
    Thanks

    1. Pati

      Feb 22

      Enjoy the quesadillas, Patty!

  25. Elizabeth

    Feb 21

    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. Pati

      Feb 26

      You can used dried epazote for sure, Elizabeth…generally use 1/3 less when using dried herbs.

  26. Lee sternard

    Feb 21

    What is espazota?

    1. Pati

      Feb 22

      It’s an herb that is super yum…here’s some more info: https://patijinich.com/pati_2020/pati_2020/epazote/

  27. Ray Cullen

    Feb 21

    Now if I could just find some fresh epazote leaves.

    1. Pati

      Feb 22

      You can always use dried epazote too, Ray.

  28. Candice

    Feb 21

    Not sure I can find epazote leaves. Is there a substitute?

    1. Pati

      Feb 26

      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!

  29. Raquel

    Mar 07

    Delicioso, bienos dias muchas bendiciones Paty

    1. Pati

      Mar 08

      Mil gracias Raquel!

  30. Martynn

    Mar 05

    These look as though they are fried? Either way the look fantastic!

    1. Pati

      Mar 06

      I cook them on a hot comal for about 2 minutes per side…and they come out crispy and delicious!

      1. Jane Corbin

        Feb 28

        Cómala is the best way to cook!

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