Poblano mushroom quesadillas! Three of my favorite foods! Some of my top favorite Mexican dishes don’t include meat and I am ok with that. I definitely wouldn’t pass up some authentic carne asada, but occasionally I crave beans, mushrooms and nopalitos(cactus). If there are fresh corn tortillas involved, even better!
Preparing mushroom quesadillas is a special occasion!
Since I try to limit the number of tortillas I consume every day, I will make some fresh! The meal is so much more enjoyable to me. In some cases, I feel that Mexican food gets a bad rap for being high in fat and calories. Yes, in some cases, definitely loaded with cheese and sour cream. Growing up, we rarely saw cheese and sour cream on our plates at home. Unless the dish was specifically prepared with crumbled white Mexican cheese. Mom would purchase American sour cream for baked potatoes or her scalloped potato casserole. Getting back to the tortillas. I have been smitten and enjoying preparing corn tortillas using the masa harina from Masienda. Featured in the video are the blue and yellow corn masa harina from Masienda.
In our house quesadillas were always prepared with corn tortillas!
The first time I tried a quesadilla prepared with a flour tortilla was after I moved to Texas in the late 70’s. Flour tortilla quesadillas and soft tacos are pretty popular there. Homemade flour tortillas were special and typically mom prepared them when there was frijoles con chorizo or asado de puerco.
If you are cooking Mexican dishes a couple of times a week, get into the habit of preparing fresh salsa!
Preparing a fresh and or green salsa ahead of time is a big-time saver when it comes to preparing many Mexican dishes! Whether you prefer tomatillo salsa recipes or tomato salsa recipes the combinations are endless.
Most time I will plan my dishes around the ingredients that are in my pantry and refrigerator.
That’s how I would see mom cook many meals. Improvise with what you have on hand instead of running out to the market 3 times a week! I know that for some it’s easier to follow a recipe. That’s how we learn in the beginning. Once you get the hang of preparing guisados, the possibilities are endless. The formula is mostly always the same. It starts with browning the seasoned meat, if using meat. Then aromatics like onions and garlic are added. There could be an assortment of vegetables like peppers, squash, potatoes or mushrooms. And at the end, a salsa or sauce is added to simmer gently until ready.
I have gone through so much cookware in 37 years of cooking!
Do I still use nonstick? Yes. I have a few reserved skillets in various sizes used mostly for egg dishes or when I want the perfect cheese crust on my tacos and quesadillas. For low and slow recipes, I will use the cast iron enamelware. Everyday cooking, I love the ollas de peltre, light weight graniteware. Then there are the pressure cookers that I use often for cooking beans from scratch and meats that I want extra tender in a short amount of time.
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A basic salsa verde is delicious for most guisados and the #1 salsa my siblings and I love on quesadillas.
This dish of mushrooms and poblano makes an excellent filling for vegan tamales!
If you are ready to start preparing corn tortillas, you will never see the store bought the same.
A side of queso con chile and some roasted tomatillo avocado salsa to garnish the quesadillas
Chile Verde Mushroom Quesadillas
Equipment
- 1 Large skillet
- 1 large nonstick griddle
Ingredients
- 2 tsbsp. Avocado Oil
- 1/2 white onion, 150 gr, diced
- 1 large poblano pepper, 168 gr, diced
- 2 large jalapeño peppers, 136 gr, finely diced
- 4-5 cloves of garlic, 89 gr, minced
- 13 oz portobello mushrooms, 356 gr. sliced
- 1 1/4 cups salsa verde, previously prepared
- Salt and pepper, to taste
- 12 Corn Tortillas
- 4 cups Chihuahua, Oaxaca or Monterey jack cheese, shredded, 12 oz
- Your favorite salsa to serve with quesadillas
Instructions
- In a large skillet, preheat 2 tablespoons of avocado oil for two minutes at medium heat. Add the onion, poblano and jalapeño. Season lightly with salt and pepper. Sauté for 7 to 8 minutes.
- Mix in the garlic and sauté for 1 more minute. Then mix in the mushrooms and stir well to combine. Let them cook for a few minutes before pouring in the salsa verde. Stir well to combine and bring up to a light simmer. Cook until it reduces slightly. Taste for salt. Reduce the heat to low if you are preparing quesadillas.
- On a preheated nonstick griddle or skillet set to medium, add 1/3 cup cheese. Place the tortilla on top covering the cheese. Flatten slightly. Let the cheese cook until it begins to brown and form a crust. Carefully, with a spatula flip the cheese crusted corn tortilla over. Add some filling to one side and then fold over to form a taco shape. Repeat for more quesadillas. Continue cooking, flipping as needed. If you prefer the quesadillas to be a bit crispier, leave them on a little longer.
- The filling will yield at least 12 or more quesadillas. This filling is delicious for fried or baked empanadas, meatless enchiladas, burritos and more!
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Made these yesterday after watching the video and getting so hungry I couldn’t stand it.
I added shrimp and…………it was one of the best things I have ever eaten.
Adding shrimp is amazing! I am definitely going to try that next time!