Queso Mushroom Quesadilla
Queso Mushroom Quesadilla - delicious quesadilla with mushrooms and jalapenos loaded with the traditional queso fresco/blanco cheese.
Appetizer, Main Course, Snack
Queso Mushroom Quesadilla, veg quesadilla
grated, add as required
approx, 1 tbsp when chopped
divided, 1 tsp + 1/4 to 1/2 tsp for each tortilla
5 to 6, chopped
Prep - Work:
Deseed the jalapeno pepper and chop them roughly.
Crumble the required queso cheese and set aside.
Cut and chop the mushrooms into small pieces.
Heat a small pan or kadai and add one tsp of oil.
When the oil is hot, add the chopped jalapenos and mushrooms.
Add the salt and saute until the mushrooms are soft and tender. Turn the heat off and let it cool.
Now heat a griddle or tawa and when it is hot, place the flour tortilla and spread 1/4 tsp of oil. Heat it for 20 seconds on one side and flip.
Now reduce the heat thoroughly, and spread the mushroom and Jalapeno mix evenly.
Then spread the cheese on top.
Fold it and press it and let it be on the pan until the cheese melts.
I usually let the quesadillas to cool a bit. A luke-warm stage will be the perfect one.
Cut the quesadillas into triangles.
Spread a tissue on the lunch box and place the quesadillas on top and close it with the lid.
Poblano pepper variety goes well with queso cheese. You replace Jalapeno with that.
Also, you can add veggies like zucchini, corn along with mushrooms.
Queso cheese stays intact and tastes right even when it cold or warm. So we prefer queso, but you can replace it with any other cheese of your choice.