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Rosa Mexicano Mushroom Quesadillas Recipe
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Rosa Mexicano Mushroom Quesadillas Recipe

Make our Rosa Mexicano Mushroom Quesadillas Recipe at home. With our Secret Restaurant Recipe your Mushroom Quesadillas will taste just like Rosa Mexicano.
Prep Time25 minutes
Active Time30 minutes
Total Time55 minutes
Course: Appetizer, Dinner, Lunch, Party Recipe
Cuisine: Mexican, TexMex
Keyword: Mexican, Mexican Restaurant-Style Recipes
Yield: 6 Quesadillas

Ingredients

  • 12 ounces mixed Mushrooms such as Button, Cremini, Portobello, Shiitake and/or Oyster, trimmed and thinly sliced
  • 3/4 cup finely chopped White Onions
  • 3 cloves Garlic finely chopped
  • 2 Serrano Chilies trimmed, seeded, cored and finely chopped
  • 3 tablespoons Extra Virgin Olive Oil
  • Salt and freshly ground Black Pepper to taste
  • 4 ounces 1 1/2 cups, loosely packed finely shredded Queso Chihuahua Cheese (substitute Monterey Jack Cheese, Muenster Cheese, Cheddar Cheese or bagged Taco or Mexican Blend Cheese, if desired)
  • Six 6-inch fresh Corn Tortillas
  • 6 fresh Epazote Leaves (Optional - substitute Cilantro, if desired)
  • Sour Cream for serving
  • Salsa Verde for serving

Instructions

  • In a medium bowl, add prepared mushrooms, onions, garlic and chilies. Toss to mix well.
  • Place oil in a large heavy skillet. Place skillet over medium-high heat.
  • When oil is hot and shimmering add mushroom mixture.
  • Season very lightly with salt and pepper.
  • Cook, stirring and tossing, until mushrooms are browned, 6 to 10 minutes. Scrape into a bowl.
  • Taste. Add salt and pepper, to taste, if needed.
  • Divide cheese equally among all 6 tortillas, spreading a portion over half of each tortilla. Leave a small empty border, about 1 inch, at the edge.
  • Spoon mushroom mixture on top of cheese, evenly among the tortillas.
  • Divide the epazote leaves, if using, among the tortillas.
  • Fold the empty side over the filling. Press firmly to close.
  • Heat a cast-iron or other heavy griddle over medium heat.
  • Place a tortilla, or 2 tortillas, if they will fit, into the hot pan. Cook, turning once, until light golden brown and crisp, about 3 minutes per side.
  • Remove from heat to a serving plate. Cut into 3 or 4 wedges.
  • Repeat until all quesadillas are cooked.
  • Serve immediately, with sour cream and salsa verde on the side. (See Box below for a recipe for Moe's Southwest Grill Salsa Verde)

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