Mushroom and Chorizo Quesadilla

Mexican Sandwich

Quesadilla Recipes for National Quesadilla Day.National Quesadilla Day on September 25th encourages us to pull a chair up to the table and eat some authentic Mexican food. While it’s not a sandwich or a taco, the quesadilla satisfies snack cravings while also completing a meal.

Ingredients

  • 4 Guajillo chiles (dried, stems removed)
  • 1 Serrano chile
  • ¼ cup sweet onion (coarsely chopped)
  • 1 clove garlic (chopped)
  • 1 bay leaf
  • ¼ cup apple cider vinegar
  • ¼ cup water
  • 1 tbsp orange juice
  • 1 tbsp extra-virgin olive oil
  • ½ tsp agave
  • 1 tsp cumin (ground)
  • 1 tsp ground cloves
  • 1 tsp Mexican oregano (dried)
  • 1.25 pound baby Portobello mushrooms (stems removed, rinsed and patted dry)
  • ½ tsp salt
  • freshly ground black pepper
  • 2 tsp canola oil
  • 8 flour tortillas
  • 2 cups mozzarella cheese (grated)
  • 2 tbsp cilantro (finely chopped)

How to make it

In a nonreactive shallow bowl, combine the chiles, onion, garlic, and bay leaf. Pour in the vinegar, water, and orange juice. Cover with plastic wrap set aside at room temperature for 30 mins .Discard the bay leaf. Transfer the chile-vinegar mixture to the bowl of a food processor and process to form a rough paste. Add the olive oil, agave, cumin, clove, and oregano and pulse until the spices are evenly distributed. Using a spatula, scrape the chile paste into a medium bowl and set aside.Working in the same bowl for the processor, add the mushrooms and pulse until finely diced. Stir the chopped mushrooms into the chile paste and mix until evenly distributed. The mixture should resemble a loose chorizo filling. Season to taste with salt and black pepper.In a non-stick skillet, heat ½ tsp of the oil. Place one tortilla in the skillet and scatter ¼ cup cheese evenly over the top. Spread 1/2 cup of the mushroom chorizo filling over the cheese and top with another ¼ cup of grated mozzarella. Top the quesadilla with the second tortilla and cook over moderately high-heat until crisp on the bottom, about 3 minutes. Carefully flip the quesadilla over to the other side and cook for another 4 mins , until cheese is melted and the chorizo filling is spilling and bubbling out from the sides. Repeat with the reserved oil and tortillas to finish the remaining quesadillas. Slice into wedges, transfer to plates, and sprinkle with chopped cilantro to serve.

 

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