Mexico City-Style Quesadillas with Cheese and Chile or Mushrooms

Name: Mexico City-Style Quesadillas with Cheese and Chile or Mushrooms
Ingredients: 1 pound fresh-ground corn masa OR 1 1/4 cups powdered masa harina mixed with 1 cup plus 2 tablespoons hot tap water; 2 tablespoons lard or vegetable shortening; 1/4 cup flour (use 1/3 cup if working with powdered masa harina); A generous 1/2 teaspoon salt; 1 scant teaspoon baking powder; 10 ounces (2 1/2 cups) grated melting cheese like Monterey or a mild cheddar; 1 large fresh poblano chile, roasted, peeled and cut into strips; 12 ounces mushrooms (I prefer really full-flavored ones like shiitakes), rinsed or wiped clean; 1 tablespoon lard or vegetable oil; 1/2 medium white onion, finely chopped; 2 fresh serrano chiles, (or 1 jalapeno), stemmed, seeded and finely chopped; 1 1/2 tablespoons chopped fresh epazote, (optional); Vegetable oil to a depth of 1-inch

www.rickbayless.com

Mexico City-Style Quesadillas with Cheese and Chile or Mushrooms - Perfect for starters, these flavorful quesadillas are a must-try! (155 characters)

View full recipe on www.rickbayless.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.rickbayless.com.

Share this recipe:

Cooking tools:

Tortilla press
Mixing bowl
Measuring cup
Kitchen scale
Chef's knife
Cutting board
Comal
Skillet
Spatula
Slotted spoon
Baking sheet
Plate

Ingredients

1 pound fresh-ground corn masa OR 1 1/4 cups powdered masa harina mixed with 1 cup plus 2 tablespoons hot tap water
2 tablespoons lard or vegetable shortening
1/4 cup flour (use 1/3 cup if working with powdered masa harina)
A generous 1/2 teaspoon salt
1 scant teaspoon baking powder
10 ounces (2 1/2 cups) grated melting cheese like Monterey or a mild cheddar
1 large fresh poblano chile, roasted, peeled and cut into strips
12 ounces mushrooms (I prefer really full-flavored ones like shiitakes), rinsed or wiped clean
1 tablespoon lard or vegetable oil
1/2 medium white onion, finely chopped
2 fresh serrano chiles, (or 1 jalapeno), stemmed, seeded and finely chopped
1 1/2 tablespoons chopped fresh epazote, (optional)
Vegetable oil to a depth of 1-inch