Mushroom Quesadillas

Mushroom Quesadillas






I lived in the state of Sonora, Mexico for 25 years and had my first mushroom quesadilla visiting world famous Xochimilco water canals near Mexico City.  Quesadillas are usually filled with queso and that is it! But in Mexico City and other Southern States, quesadillas come with various vegetable fillings


Colorful boats ride along the same canals Aztecs used to transport people and food to nearby places. Now, Xochimilco is a tourist destination with floating musicians, souvenir vendors, and home made fast food sold by other people in floating boats themselves.  We all had quesadillas, beer, and soft drinks. Truly a moving fiesta, there is even a small Snake Zoo, a Restroom Stop.


  • a cast Iron skillet works the best
  • corn tortillas
  • fresh mushrooms, sliced
  • shredded white cheese (Mozzarella, Monterrey Jack, your choice really)
  • vegetable oil, salt & pepper



to remove dirt from mushrooms use a damped paper towel.

mushrooms and cheese are a classic combination




After pan gets hot, add 2 Tablespoons of vegetable oil and stir fry mushrooms 6-8 minutes, add salt & pepper to taste

To give mushrooms another layer of flavor, I add a garlic clove but throw it away after mushrooms are cooked

Place cooked mushrooms on clean plate, set aside



Add 1 Tablespoon vegetable oil at medium heat, place tortilla on pan

Add cheese & mushrooms. Fold tortilla using a spatula. About 1 minute on each side.

Fast, easy, and very good. The Mexican equivalent of “fast food”

Sprinkle salt on tortilla.

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