Quesadillas Fritas with Mushrooms Recipe

Introduction

Quesadillas Fritas with Mushrooms are a delicious twist on a classic dish, filled with savory sautéed mushrooms and melty cheese. These crispy, golden quesadillas can be pan-seared or deep-fried for extra indulgence, making them perfect for a satisfying snack or meal.

Ingredients

• 1 1/2 tablespoons (19g) vegetable oil
• 2 garlic cloves, smashed and peeled
• 1/4 cup (35g) white onion, chopped (from about 1/4 large white onion)
• 1/2 jalapeño or serrano chile, finely chopped; seeded*
• 12 ounces (340g) mushrooms, such as white buttons or cremini; cleaned and thinly sliced (about 4 cups sliced)
• 1/4 teaspoon table salt, or to taste
• 1/4 teaspoon coarsely ground black pepper
• 1 tablespoon fresh cilantro or epazote leaves, finely chopped
• 2 1/2 cups (233g) masa harina
• 1 2/3 cups (378g) water, warm (about 100°F)
• 2 tablespoons (5g) fresh cilantro or epazote leaves, finely chopped
• 1/4 teaspoon table salt
• 1 cup (113g) mozzarella cheese or Monterey Jack cheese, or other mild melty cheese, shredded
• 4 to 6 cups (792g to 1188g) vegetable oil, for frying; optional
• Salsa or guacamole, for serving

Instructions

1. Step 1: To make the mushroom filling, heat the vegetable oil in a large skillet over medium-low heat until shimmering. Add the garlic cloves and cook for 3 to 4 minutes, turning occasionally, until golden brown and softened. Remove the garlic, finely chop it, and set aside.
2. Step 2: Keep the heat at medium-low, add the chopped onion and jalapeño to the skillet. Stir to coat in oil and cook for 3 to 5 minutes, stirring often, until the onion becomes translucent and soft.
3. Step 3: Add the sliced mushrooms, salt, and pepper. Stir to coat and increase heat to medium-high. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, leaving the pan mostly dry, about 6 to 8 minutes. Stir in the chopped cilantro and reserved garlic, then remove from heat.
4. Step 4: To make the masa dough, combine the masa harina and warm water in a large bowl. Knead for 2 minutes until soft and smooth. Mix in the additional chopped cilantro or epazote and salt. Turn the dough onto a surface and divide into 10 equal pieces, rolling each into a ball. Cover with a damp towel and rest for 10 minutes. Prepare your tortilla press during this time.
5. Step 5: Cut two circles of food-safe plastic (such as a bread bag) slightly larger than your tortilla press plates. Place one dough ball between the plastic layers and press gently until the tortilla is about 1/16″ to 1/8″ thick and 5″ to 5 1/2″ in diameter. Adjust pressure to keep even shape and thickness without tearing.
6. Step 6: Remove the top plastic sheet. On half of the tortilla, place about 1 tablespoon of shredded cheese and 1 tablespoon of mushroom filling. Fold the tortilla over the filling using the bottom plastic sheet to help. Press the edges firmly to seal, then carefully remove the plastic. Place the quesadilla on a lightly greased or parchment-lined baking sheet and cover with a damp towel. Repeat with remaining dough and filling.
7. Step 7: To pan-sear, heat a nonstick or cast iron skillet over medium heat until hot, then reduce to medium-low. Cook the quesadillas a few at a time, flipping halfway, for 8 to 10 minutes until golden and crisp. Finish by standing each quesadilla on its folded edge for 30 seconds to crisp the seal. Keep warm while cooking the rest.
8. Step 8: To deep-fry, heat 3/4″ of vegetable oil in a heavy pot to 350°F–375°F. Test the oil by dipping a quesadilla edge; it should bubble gently without splattering. Fry the quesadillas a few at a time for 4 to 6 minutes, flipping once until golden and crisp. Drain on paper towels and keep warm while frying remaining quesadillas.
9. Step 9: Serve hot with your favorite salsa or guacamole for dipping.

Tips & Variations

• If you don’t have a tortilla press, use a rolling pin between two sheets of plastic to flatten the dough evenly.
• For extra flavor, try adding a pinch of smoked paprika or cumin to the mushroom filling.
• Substitute epazote with extra cilantro if unavailable, or try fresh oregano for a different herbal note.
• Use any mild melty cheese you prefer, such as Oaxaca or a mild cheddar blend.

Storage

Store cooled quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or comal to restore crispness before serving. Avoid microwaving if possible, as it can make quesadillas soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the mushroom filling ahead of time?

Yes, the mushroom filling can be made a day in advance and stored in the refrigerator. Reheat gently before assembling the quesadillas.

What can I use if I don’t have masa harina?

Masa harina is essential for authentic flavor and texture. If unavailable, you can try using finely ground cornmeal mixed with a little flour, but the texture will differ. For a softer tortilla, consider pre-made corn tortillas as an alternative, though they won’t be the same as fresh dough.

Quesadillas Fritas with Mushrooms Recipe

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Quesadillas Fritas with Mushrooms is a delicious Mexican-inspired recipe featuring handmade masa dough stuffed with a savory mushroom and cheese filling. The quesadillas are first seared on a skillet to develop a golden crust and can also be deep-fried for a crispy, indulgent finish. Served hot with salsa or guacamole, this dish offers a rich combination of earthy mushrooms, melted cheese, and flavorful masa tortillas.

• Author: Elias
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 10 quesadillas 1x
• Category: Snack
• Method: Frying
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mushroom Filling

• 1 1/2 tablespoons (19g) vegetable oil
• 2 garlic cloves, smashed and peeled
• 1/4 cup (35g) white onion, chopped (from about 1/4 large white onion)
• 1/2 jalapeño or serrano chile, finely chopped; seeded
• 12 ounces (340g) mushrooms (white button or cremini), cleaned and thinly sliced (about 4 cups)
• 1/4 teaspoon table salt, or to taste
• 1/4 teaspoon coarsely ground black pepper
• 1 tablespoon fresh cilantro or epazote leaves, finely chopped

Masa Dough

• 2 1/2 cups (233g) masa harina
• 1 2/3 cups (378g) warm water (about 100°F)
• 2 tablespoons (5g) fresh cilantro or epazote leaves, finely chopped
• 1/4 teaspoon table salt

Filling and Frying

• 1 cup (113g) mozzarella cheese or Monterey Jack cheese, shredded
• 4 to 6 cups (792g to 1188g) vegetable oil, for frying (optional)
• Salsa or guacamole, for serving

Instructions

1. Make the mushroom filling: In a large skillet over medium-low heat, warm the vegetable oil until shimmering. Add the garlic cloves and cook for about 3 to 4 minutes, flipping occasionally, until golden brown and softened. Remove garlic, finely chop, and set aside.
2. Cook the aromatics: Keeping the skillet on medium-low, add the chopped onion and jalapeño. Stir frequently and cook until the onion is translucent and soft, about 3 to 5 minutes.
3. Sauté the mushrooms: Add the sliced mushrooms along with salt and pepper. Increase heat to medium-high and cook, stirring occasionally, until all the mushroom liquid has evaporated and pan is mostly dry, about 6 to 8 minutes. Stir in cilantro and the reserved garlic. Remove from heat.
4. Prepare the masa dough: In a large bowl, combine masa harina and warm water. Knead the dough for a few minutes until soft and smooth. Add chopped cilantro or epazote and salt, mixing well. Divide dough into 10 pieces (~60g each) and roll into balls. Cover with a damp towel and rest for 10 minutes.
5. Press the tortillas: Cut two circles of food-safe plastic to fit your tortilla press. Place one dough ball between the plastic pieces on the press. Gently press until about 1/16″ to 1/8″ thick and 5″ to 5 1/2″ in diameter, shaping evenly by jiggling the press handle carefully.
6. Assemble quesadillas: Remove top plastic. On half of the tortilla, place about 1 tablespoon of shredded cheese and 1 tablespoon of mushroom filling. Using the bottom plastic, fold the tortilla over the filling to form a half-moon and press edges firmly to seal. Transfer to a lightly greased or parchment-lined baking sheet. Cover with a damp towel and repeat with remaining dough and filling.
7. Sear the quesadillas: Heat a nonstick or cast iron skillet over medium heat until hot, then reduce to medium-low. Cook quesadillas in batches without crowding for 8 to 10 minutes, flipping halfway, until golden brown and crisp on all sides. Near the end, stand each quesadilla on its side for about 30 seconds to crisp the folded edge. Keep warm.
8. Optional deep-fry for crispiness: Pour 3/4″ vegetable oil into a heavy-bottomed pot and heat to 350°F to 375°F. Test oil by dipping a quesadilla edge; it should bubble gently without vigorous spatter. Fry quesadillas a few at a time, turning once, until golden brown and crisp, about 4 to 6 minutes. Drain on paper towels and keep warm.
9. Serve: Serve the quesadillas hot with your favorite salsa or guacamole for dipping.
10. Storage: Store cooled quesadillas in an airtight container for up to 3 days. Reheat in a skillet, comal, or toaster oven before serving.

Notes

• Seed the jalapeño or serrano chile to reduce heat if preferred.
• Use a tortilla press or roll out dough with a rolling pin if needed.
• Be careful not to make tortillas too thin as they can be hard to handle while folding.
• For a crisper texture, deep-fry the quesadillas; otherwise, pan-searing provides a lighter option.
• Leftover quesadillas reheat well in a skillet or toaster oven to preserve crispness.
• Cilantro or epazote can be used interchangeably based on availability and preference.

Keywords: quesadillas fritas, mushroom quesadillas, Mexican snacks, masa harina recipe, vegetarian quesadillas, mushroom filling, skillet quesadillas, fried quesadillas, homemade tortillas