Oaxacan Mushroom and Cheese Quesadillas

Name: Oaxacan Mushroom and Cheese Quesadillas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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

Quesadillas Oaxaqueñas de Hongos con Queso

Recipe Yield

12 quesadillas

Cooking time

35 minutes

Rate this recipe

4.80 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

78comments inOaxacan Mushroom and Cheese Quesadillas

Elizabeth

Sep 01

Oh I love try this tasty dish 😋

1. Pati Jinich
  
  Sep 04
  
  It is a very easy recipe Elizabeth, go for it 🙂
  
Reba Ayler

Apr 13

I sometimes cook for a Oaxacan gentleman who had specifically requested quesadillas from our local Mexican market today; however, the woman who normally sells them was not at the market. Knowing he had his heart set on them, I found Oaxaca cheese at the market and this recipe online, and got busy. They were perfect and he loved them, even without the epazote leaves. I will make him these again. Thank you so much!

1. Pati Jinich
  
  Jun 15
  
  So glad you were able to satisfy your friend’s craving Reba, yay!
  
Orlando

Apr 05

This was really good. I added cold roasted corn and it was still good.

1. Pati Jinich
  
  Jun 12
  
  Great idea Orlando, yummy!
  
Lucy Tovar

Apr 28

Pati thank you for the new recipe I can’t wait
to try the mushroom quesadillas and probably make my own tortillas it’s something I can try and have my granddaughter help me

1. Pati Jinich
  
  May 10
  
  So glad you liked this recipe Lucy, good luck with the tortillas. Hugs to both of you!
  
Guille

Apr 23

I love it! yum yum

1. Pati Jinich
  
  May 01
  
  Yay!!!!
  
Toni McCormick

Apr 22

LOVED this recipe! I had to cut back on the cheese (due to restrictive carb/fat diet) and used ALMOND Tortillas (see diet restrictions)! A nice change of pace from the “vegan/grass”–the kind you eat not smoke–recipes we’ve choked down. We got some beautiful oyster mushrooms from our farmers’ market that I used. Threw in roasted hatch chili (trying to use up my freezer batches).
Next up–your avocado recipe.

Thanks Pati! Always look forward to your wonderful recipes –one of the all time friends & family favorite is the Sweet Potato & Black bean recipe.

1. Pati Jinich
  
  May 01
  
  Thanks to you Toni, so glad you have been able to adapt my recipes to your dietary needs, un abrazo.
  
Velia

Apr 21

Añoro los hongos anaranjados tan hermosos que se encuentran en todos los mercados en Verano. Aquí yo uso todos los que consigo de los agricultores Japoneses de el area de Los Angeles. Gracias for refrescarme la memoria.

1. Pati Jinich
  
  May 01
  
  Que rico Velia, que bueno que encuentras los que te gustan!
  
Anonymous

Apr 21

Sra Pati,

Me encantan sus vídeos de cocina, usted nació para eso. Es usted una maestra.

1. Pati Jinich
  
  May 01
  
  Te agradezco muchisimo tu lindo comentario, un abrazo!
  
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!
  
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
  
Jane Corbin

Feb 28

Huitlacoche mushrooms would be the ideal quesadilla,

1. Pati
  
  Mar 01
  
  Yes…super yum!
  
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!
  
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.
  
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.
  
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!
  
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!
  
Ruth MOORE

Feb 23

Sounds great I’m Going to try them

1. Pati
  
  Feb 25
  
  Awesome, Ruth!
  
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.
  
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!
  
maria c rodriguez

Feb 22

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

1. Pati
  
  Feb 25
  
  Gracias, Maria!
  
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.
  
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!
  
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.
  
Anonymous

Feb 22

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

1. Pati
  
  Feb 22
  
  😊
  
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 😉
  
Susana

Feb 22

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

1. Pati
  
  Feb 22
  
  Thank you, Susana!
  
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.
  
graham in florida

Feb 21

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

1. Pati
  
  Feb 22
  
  Awesome!
  
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.
  
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!
  
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.
  
Patty underwood

Feb 21

Sounds so good. Love mushrooms.
Thanks

1. Pati
  
  Feb 22
  
  Enjoy the quesadillas, Patty!
  
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.
  
Lee sternard

Feb 21

What is espazota?

1. Pati
  
  Feb 22
  
  It’s an herb that is super yum…here’s some more info: http://patijinich.com/pati_2020/epazote/
  
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.
  
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!
  
Raquel

Mar 07

Delicioso, bienos dias muchas bendiciones Paty

1. Pati
  
  Mar 08
  
  Mil gracias Raquel!
  
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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