Best 5 Blue Corn Mushroom And Cheese Quesadillas Recipes

CHEESE QUESADILLAS

Steps:

• Brush 4 tortillas lightly on one side with the oil. Place 4 tortillas on the grill oiled side down. Top with cheese to taste and another tortilla on each. Turn quesadillas when bottoms are browned and cheese begins to melt. Brown on the other side. Serve hot.

SPINACH AND MUSHROOM QUESADILLAS

Steps:

• Prepare spinach according to package directions. Drain and pat dry.
• Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
• Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
• Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

MUSHROOM QUESADILLAS

Steps:

• Make the mushroom filling. Heat the oil over medium heat in a large, heavy frying pan. Add the shallot. Cook, stirring, until tender, about three minutes. Stir in the mushrooms. Cook, stirring, until tender and juicy, about five minutes. Add the garlic, chili, and salt and pepper. Cook, stirring, for another minute. Stir in the cilantro or epazote, and remove from the heat. Taste and adjust seasoning.
• In a microwave: Place a corn tortilla on a plate. Top with half the mushrooms, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve. Repeat with the remaining ingredients.
• In a pan: Place a corn tortilla in a pan. Top with half the mushrooms, and spread in an even layer. Sprinkle on half the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place another tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.

MUSHROOM AND BLACK BEAN QUESADILLAS

Steps:

• Heat olive oil in a skillet over medium-high heat; saute mushrooms and onions until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper; saute until mushrooms and onions are lightly browned, 2 to 3 minutes more.
• Place tortillas in a clean, dry skillet. Evenly distribute mushroom mixture onto 1 half of each tortilla. Top filling with mozzarella cheese and lime juice; fold each tortilla over filling. Turn burner to medium heat and cook until quesadillas are browned and crispy, about 2 minutes per side. Cut into wedges and serve with salsa.

BLUE CORN, MUSHROOM AND CHEESE QUESADILLAS

Steps:

• For the porcinis:.
• Heat the oil over medium heat in a large, heavy frying pan. Add the onions and cook, stirring, until translucent, about 5 minutes. Add the mushrooms and chiles and continue cooking until golden brown, about 5 more minutes. Season with salt and pepper. Add the cilantro and set aside.
• 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. 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, and 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. Repeat with all the dough balls.
• Preheat a flat griddle or pan to high heat.
• Peel away the top layer of plastic wrap, flip the package over gently and peel away the other piece of plastic wrap. Transfer to the griddle.
• Bake on the first side for about 30 seconds. Flip and bake on the second side for about 30 seconds. Flip once again. Remove from the griddle and keep warm.
• To assemble, spread with a quarter of the cheese on 1 tortilla. Garnish with a quarter of the mushrooms and top with another tortilla. Place on the griddle, turn the heat down to medium-high and press down gently. Cook until the cheese begins to melt. Flip the quesadilla, and heat for another minute. Repeat with the remaining ingredients. Serve with salsa if desired.
• Cook's Notes:.
• Queso fresco is a fresh Mexican cheese. You can substitute with a soft goat cheese or fresh ricotta.
• Epazote is a Mexican herb that resembles tarragon.