Mushroom and Poblano Quesadillas with Oregano and Queso Fresco
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Mushrooms are steamed in a little water then browned with poblano and onion, mixed with mozzarella, queso fresco and coriander, and folded into tortillas cooked until crisp.
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Method
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Equipment
- large non-stick frying pan (at least 26 cm)
- wooden spoon
- box grater
- large bowl
- wide fish slice (spatula)
- wire rack set on a baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 464 kcal |
| Protein | 19.3 g |
| Carbohydrate | 39.4 g |
| of which sugars | 6.5 g |
| of which free sugars | 1.7 g |
| Fat | 26.8 g |
| of which saturates | 8.7 g |
| Fibre | 3.9 g |
| Salt | 2.35 g |
Protein per 100 kcal
4.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Filling
- 500 g chestnut mushrooms, thinly sliced
- 1 tbsp neutral oil
- 1 poblano or green pepper, seeded and thinly sliced about 150 g
- ½ onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 tsp dried oregano
- 1.5 g fine sea salt or table salt about ¼ tsp
Quesadillas
- 150 g low-moisture mozzarella, coarsely grated
- 40 g queso fresco or feta, crumbled
- 10 g coriander, chopped
- 4 large flour tortillas (about 25 cm) about 60 g each
- 2 tbsp neutral oil
To serve
- 1 lime, cut into wedges
- 1
Cook the mushrooms. Put the mushrooms and 3 tbsp water in the pan over medium-high heat, cover and cook for 4 minutes until collapsed. Uncover and cook 4-5 minutes until the liquid has gone.
- 2
Brown the vegetables. Add the oil, pepper and onion and cook for 6-7 minutes, stirring, until browned and soft. Stir in the garlic, oregano and salt for 1 minute. Tip into the bowl, cool 5 minutes and wipe out the pan.
- 3
Mix the filling. Stir the mozzarella, queso fresco and coriander into the vegetables.
- 4
Fill. Spread a quarter of the filling over one half of each tortilla, leaving a 1 cm border, and fold over, pressing gently.
- 5
Cook. Put the rack on its tray in a 100 °C (80 °C fan) oven. Heat 1 tbsp oil in the pan over medium heat and cook 2 quesadillas 2-3 minutes per side until crisp and golden and the cheese has melted. Keep warm and repeat.
- 6
Serve. Cut into wedges and serve with lime.
Storage
Refrigerate leftovers within 1 hour and eat within 3 days. Reheat in a dry pan until piping hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
