Blue Corn, Mushroom And Cheese Quesadillas
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
56
Sourness
35
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
For the porcinis: Heat the oil over medium heat in a large, heavy frying pan
2
Add the onions and cook, stirring, until translucent, about 5 minutes
3
Add the mushrooms and chiles and continue cooking until golden brown, about 5 more minutes
4
Season with salt and pepper
5
Add the cilantro and set aside
6
For the blue corn tortillas: In a bowl, mix the harina de maiz azul, masa harina and salt with the warm water using a wooden spoon until a dough is formed, about 2 minutes
7
Let stand, covered tightly with plastic wrap, for 2 minutes
8
Divide the dough into 12 parts
9
Roll each part into a ball, keeping the balls you are not using in a plastic bag so that they don't dry out
10
(If the dough does get too dry, add a little extra water
11
) Place a ball on a sheet of plastic wrap and cover it with another sheet
12
Flatten slightly with the palm of your hand, and then finish rolling with a rolling pin, working quickly and lightly
13
Flip the package over and repeat until an approximately 6-inch circle is formed
14
Repeat with all the dough balls
15
Preheat a flat griddle or pan to high heat
16
Peel away the top layer of plastic wrap, flip the package over gently and peel away the other piece of plastic wrap
17
Transfer to the griddle
18
Bake on the first side for about 30 seconds
19
Flip and bake on the second side for about 30 seconds
20
Flip once again
21
Remove from the griddle and keep warm
22
To assemble, spread with a quarter of the cheese on 1 tortilla
23
Garnish with a quarter of the mushrooms and top with another tortilla
24
Place on the griddle, turn the heat down to medium-high and press down gently
25
Cook until the cheese begins to melt
26
Flip the quesadilla, and heat for another minute
27
Repeat with the remaining ingredients
28
Serve with salsa if desired