My family could eat Mexican food everyday (or almost everyday!). These quesadillas are full of meaty, well-seasoned mushrooms. I cook the quesadillas in a cast iron panini press to significantly reduce the amount of oil needed in the cooking process. The weight of the lid helps the melted cheese glue the tortillas together as well. This dish was loosley adapted from Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking by Pati Jinich. We ate them with refried beans on the side.
- 1 T coconut oil
- 1 T unsalted butter
- 1/2 cup chopped white onion
- 1 jalapeno chile, seeded, finely chopped
- 5 garlic cloves
- 20 oz white button mushrooms or cremini mushrooms, cleaned and thinly sliced
- 1 1/2 tsp coarse salt, or to taste
- 2 T cilantro, chopped
- 12 store-bought corn tortillas
- 2 cups shredded Monterey Jack (about 8 ounces)
- salsa, for serving
- avocado slices for garnish, optional
Make the Mushroom Filling:
- Heat the oil and butter in a large skillet over medium-high heat until the butter melts and starts to foam. Add the onion and cook until soft and translucent, 3 to 4 minutes.
- Add the chile and cook until softened, 1 to 2 minutes.
- Add the garlic and cook until just fragrant, less than a minute; do not let it brown.
- Add the mushrooms and salt and cook, stirring occasionally, until the mushrooms release their juices and the liquid begins to evaporate, about 5 minutes.
- Add the cilantro and cook for 1 minute, or until the mushrooms are just slightly moist, neither wet nor dry. Remove from heat.
Make the Quesadillas:
- Heat a cast iron panini press until throughly heated.
- Place 1 lightly oiled corn tortilla on the pan, oil side down. Top with approximately 3 to 4 T shredded cheese and 1/4 cup mushroom filling.
- Top with a second corn tortilla and lightly oil. Press and cook until cheese has melted. Repeat with additional tortillas, cheese, and filling.
- Serve the quesadillas hot, with salsa and avocado slices.