Savory Blue Corn and Mushroom Quesadillas
Indulge in these delightful Savory Blue Corn and Mushroom Quesadillas, brimming with hearty flavors and textures. Made with a blend of blue cornmeal and masa harina, these homemade tortillas are perfectly complemented by sautéed porcini mushrooms, fresh onions, and a touch of heat from jalapeño. Each quesadilla is generously filled with creamy queso fresco, creating a warm, melty center that's simply irresistible. Ideal for sharing at gatherings or as a satisfying meal any day of the week.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Olive oil
2 tablespoons / 30 ml (For sautéing)
Onion
1 (Thinly sliced)
Porcini mushrooms
8 ounces (Trimmed and sliced)
Jalapeno or serrano chili
1 (Seeded and minced)
Salt
to taste (For seasoning)
Freshly ground black pepper
to taste (For seasoning)
Fresh cilantro or epazote
3 sprigs (Chopped)
Blue cornmeal (harina de maiz azul)
1 cup / 250 ml (For tortillas)
Masa harina
1 cup / 250 ml (For tortillas)
Salt
1/2 teaspoon / 2 ml (For tortillas)
Warm water
about 1 cup / 250 ml (For dough)
Queso fresco
1 cup / 250 ml (For filling)
Salsa
for serving (Optional)
Instructions
1
In a large, heavy frying pan, heat the olive oil over medium heat. Add the thinly sliced onions and cook for about 5 minutes until they become translucent.
2
Introduce the sliced porcini mushrooms and minced jalapeño to the pan. Sauté for an additional 5 minutes, or until the mushrooms are golden brown and tender. Season the mixture with salt and freshly ground black pepper, then stir in the chopped cilantro. Set aside to cool slightly.
3
In a mixing bowl, combine the blue cornmeal, masa harina, and salt. Gradually add the warm water, mixing with a wooden spoon until a smooth dough forms. Cover tightly with plastic wrap and allow it to rest for 2 minutes.
4
Divide the rested dough into 12 equal portions. Roll each portion into a ball, keeping unused portions covered to prevent drying out. If the dough feels too dry, add a little extra water.
5
Place a dough ball between two sheets of plastic wrap and gently flatten it with your hand. Use a rolling pin to roll it out to an approximately 6-inch diameter circle. Repeat with all dough balls.
6
Heat a flat griddle or frying pan over high heat. Once hot, peel away the top sheet of plastic wrap, flip the tortilla onto the griddle, and remove the other piece of plastic. Cook for about 30 seconds, then flip and cook for another 30 seconds. Flip once more and remove from the griddle, keeping it warm. Repeat with all tortillas.
7
To assemble each quesadilla, take one tortilla and spread a quarter of the queso fresco over it. Top with a quarter of the sautéed mushroom mixture, then place another tortilla on top. Return the assembled quesadilla to the griddle, reducing the heat to medium-high. Press down gently and cook until the cheese begins to melt, about 2 minutes.
8
Carefully flip the quesadilla and heat for another minute until golden brown. Repeat the process for the remaining ingredients.
9
Serve the quesadillas hot with salsa on the side, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Blue Corn and Mushroom Quesadillas?
They are a hearty Mexican-inspired dish made with homemade blue corn and masa harina tortillas, filled with sautéed porcini mushrooms, onions, jalapeños, and melted queso fresco.
What kind of mushrooms are used in this recipe?
The recipe specifically calls for 8 ounces of trimmed and sliced porcini mushrooms.
Can I use a different type of mushroom?
While porcini mushrooms provide a specific hearty flavor, you could substitute them with cremini or button mushrooms if porcinis are unavailable.
What are the main components of the homemade tortillas?
The tortillas are made from a blend of blue cornmeal (harina de maiz azul), masa harina, salt, and warm water.
How long should I sauté the onions?
The onions should be sautéed in olive oil over medium heat for about 5 minutes until they become translucent.
How do I prepare the jalapeño for the filling?
The jalapeño should be seeded and minced before being sautéed with the mushrooms.
What herb can I use besides cilantro?
You can use 3 sprigs of chopped fresh cilantro or substitute it with epazote for a more traditional Mexican flavor.
What is the ratio of blue cornmeal to masa harina?
The recipe uses an equal ratio of 1 cup of blue cornmeal to 1 cup of masa harina.
How long does the tortilla dough need to rest?
Once the dough is smooth, it should be covered tightly with plastic wrap and allowed to rest for 2 minutes.
How many portions should I divide the dough into?
The rested dough should be divided into 12 equal portions to make the tortillas.
How do I prevent the dough from drying out while working?
Keep the unused portions of dough covered and add a little extra water if the dough feels too dry.
What is the best way to roll out the tortillas?
Place a dough ball between two sheets of plastic wrap, flatten it with your hand, and use a rolling pin to create a 6-inch diameter circle.
At what heat should I cook the tortillas?
The flat griddle or frying pan should be heated over high heat for cooking the individual tortillas.
How long does each tortilla take to cook on the griddle?
Cook each side for 30 seconds, then flip once more before removing it from the heat.
What kind of cheese is used for the filling?
The recipe uses 1 cup of queso fresco, which provides a creamy and melty center.
How do I assemble the final quesadilla?
Place a quarter of the cheese and a quarter of the mushroom mixture on one tortilla, then top it with a second tortilla.
How do I ensure the cheese melts properly?
Return the assembled quesadilla to the griddle over medium-high heat, pressing down gently for about 2 minutes.
Is this recipe considered vegetarian?
Yes, this recipe is vegetarian as it uses mushrooms and cheese as the primary filling ingredients.
What should I serve with these quesadillas?
They are best served hot with salsa on the side.
Can I use serrano chili instead of jalapeño?
Yes, the recipe allows for either 1 jalapeño or 1 serrano chili depending on your heat preference.
How do I season the mushroom mixture?
Season the sautéed mushrooms and onions with salt and freshly ground black pepper to taste.
What is 'harina de maiz azul'?
It is the Spanish term for blue cornmeal, which gives the tortillas their distinct color and flavor.
How much water is needed for the dough?
The recipe calls for approximately 1 cup of warm water, added gradually until a smooth dough forms.
What is the texture of the finished tortillas?
The tortillas are homemade and fresh, resulting in a soft yet sturdy texture that complements the melty filling.
Does this recipe include nutritional information?
The provided data does not list specific calorie or macronutrient counts, but it identifies the dish as comfort food.
Is the salsa cooked into the quesadilla?
No, the salsa is intended for serving on the side rather than being part of the internal filling.
Can I make these on a standard frying pan?
Yes, a large heavy frying pan or a flat griddle can be used for both sautéing and cooking the tortillas.
How many quesadillas does this recipe make?
Since the dough makes 12 tortillas and each quesadilla uses two, the recipe yields 6 full quesadillas (assembled as 4 large servings).
What temperature should the water be for the dough?
The recipe specifies using warm water to help the blue cornmeal and masa harina hydrate properly.
What makes these quesadillas 'savory'?
The combination of earthy porcini mushrooms, aromatic onions, salty queso fresco, and the unique flavor of blue corn creates a deep savory profile.