These amazingly flavorful quesadillas have always been a favorite at the restaurants. We also love making these earthy quesadillas with fresh corn tortillas.
2 tablespoons unsalted butter
1/2 small onion, diced
1 small garlic clove, minced
1/2 pound white or shiitake mushrooms, cleaned and roughly chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 chile de arbol, stemmed, seeded and finely ground, or 1/2 teaspoon cayenne pepper
1/2 bunch epazote or parsley, leaves only, roughly chopped
3/4 cups grated manchego or Monterey Jack cheese*
1/2 cup grated panela cheese*
1/4 cup grated añejo, Parmesan or Romano cheese*
2 8-inch flour tortillas
Melt 1 tablespoon of the butter in a medium skillet over medium heat. Saute the onions until they just begin to brown. Then stir in the garlic and cook until the aroma is released, about 1 minute longer. Add the mushrooms, salt, pepper and arbol chiles. Continue cooking until the mushrooms soften and excess juice evaporates, about 5 to 10 minutes. Stir in the epazote or parsley and briefly cook just to release its flavor, about a minute. Set aside to cool.
In a bowl, combine the 3 cheeses. Lay the tortillas out on a counter. Divide the cheese mixture into 2 portions and arrange one portion over half of each tortilla. Divide the mushroom mixture into 2 portions and sprinkle evenly over the cheese. Fold over each tortilla to enclose the filling.
Melt the remaining butter in a large skillet and place 2 folded quesadillas in the pan. Cook until very light golden, about 1 minute, then flip over. Cook until the other side is golden and the cheese begins to ooze. Serve hot, whole or cut into wedges.
* Cacique cheeses are a great choice. We’ve been using them at Border Grill for nearly 20 years.