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Cheese and Mushroom Stacked Quesadillas



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7 - 8 flour tortillas
4 cups queso asadero or chihuahua, shredded
1 cup salsas of your choice
2 tbsp. canola oil
1 white onion, chopped
4 Jalapeno chiles, chopped
2 garlic cloves, chopped
1 lb. fresh mushrooms, rinsed and sliced
1 1/2 tbsp. fresh epazote leaves, chopped
Salt, to taste
8 white corn tortillas


  1. 1
    For Hongos Guisados: Heat the oil in a sauté pan; add the onion and chiles and sauté for 4 minutes. Add the garlic and sauté for 1 additional minute; mix in the mushrooms and reduce the heat to the minimum. Cover the mixture with a lid and let the mushrooms sweat for 10 minutes or until cooked through. Add the epazote and season with salt; serve immediately with warm corn tortillas on the side.
  2. 2
    For Quesadillas: Place 4 tortillas on a flat surface, using half of the cheese make a thin layer on top of each tortilla. Cover with a layer of the hongos guisados and top with another even layer of the remaining cheese. Cover each quesadilla with the remaining tortillas. Heat a comal or a griddle over medium-low heat; place the sincronizadas on top, pressing down with a spatula as they cook. The tortillas should have some brown spots, and be crispy, while the filling should be warm and the cheese melted. Serve warm with the salsa of your choice.


Recipe courtesy of Mushroom Council

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cuisines North & South American, Southwestern & Tex Mex
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