Blue Corn Mushroom and Cheese Quesadillas

http://api.foodnetwork.ca/images/dmm/B/L/Blue_Corn_Mushroom_and_Cheese_Quesadillas_001.jpg

Rate this Recipe

0 0 Users

Additional information on this Recipe from Food Network Canada

Courtesy of

Recipes from this Episode

Queso Fresco is a fresh cheese. You can substitute by a soft goat cheese or fresh ricotta.

Epazote is a Mexican herb that resembles tarragon.

Preparation time: 30 minutes
Cooking time: 15 minutes
Yield: 4

For the Porcinis, heat oil over medium heat in a large, heavy frying pan. Add onions and cook, stirring, until transluscent, about 5 minutes. Add mushrooms and chile and continue cooking until golden brown, about 5 more minutes. Season with salt and pepper. Add cilantro or epazote and set aside.

For the blue corn tortillas, mix all ingredients with a wooden spoon in a bowl until dough is formed, about 2 minutes. Let stand, covered tightly with plastic wrap, for 2 minutes.
Divide the dough into 12 parts. Roll each part into a ball, keeping the balls you are not using in a plastic bag so that they don't dry out. (If the dough does get too dry, add a little extra water.)
Place a ball on a sheet of plastic wrap and cover it with another sheet. Flatten slightly with the palm of your hand, then finish rolling with a rolling pin, working quickly and lightly. Flip the package over and repeat until an approximately 6-inch circle is formed.
Peel away the top layer of plastic wrap, flip the package over gently, and peel away the other piece of plastic wrap. Transfer to a flat, hot griddle.
Bake on the first side for about 30 seconds. Flip over and bake on the second side for about 30 seconds. Flip once again. Remove from pan and keep warm.

To assemble, spread the cheese on one tortilla. Garnish with the mushrooms mixture and top with another tortilla. Place in a pan, turn the heat to medium-high and press down gently. Cook until the cheese begins to melt. Flip the quesadilla over in the pan, and heat for another minute. Serve with salsa if desired.