Mushroom, Poblano and Chihuahua Cheese Quesadillas

Mushroom, Poblano and Chihuahua Cheese Quesadillas

Crispy wheat tortillas filled with spicy mushrooms, poblano pepper, corn and melted cheese, served with a fresh lime crema. A quick vegetarian main course with a Tex-Mex flavor.

By yumbelo · 4 servings · 30 minutes

Ingredients

  • 8 pc Wheat tortillas (approx. 18 cm)
  • 250 g Button mushrooms
  • 2 pc Poblano peppers
  • 1 pc Onion
  • 2 pc Garlic cloves
  • 1 can Corn (drained weight approx. 150 g)
  • 200 g Chihuahua cheese or Gouda, grated
  • 150 g Sour cream
  • 1 pc Lime
  • 1 bunch Coriander, fresh
  • 1 tsp Cumin, ground
  • 1 tsp Smoked paprika powder
  • 0.5 tsp Chili flakes
  • 2 tbsp Cooking oil
  • Salt
  • Black pepper, freshly ground

Method

  1. Clean the mushrooms and slice them thinly. Halve the poblano peppers, remove the seeds and cut into fine strips. Dice the onion and finely chop the garlic.
  2. Drain the corn. Halve the lime and squeeze one half. Roughly chop the coriander.
  3. Heat one tablespoon of oil in a large pan over medium heat. Fry the onion and poblano for about 4 minutes until soft. Add the mushrooms, garlic, cumin, paprika powder and chili flakes and fry for another 5 minutes, until the mushrooms have released their liquid and are golden brown. Season with salt and pepper, stir in the corn and remove the mixture from the pan.
  4. Mix the sour cream with the juice of half a lime, a little salt and half of the coriander. Refrigerate the crema.
  5. Place one tortilla in the clean pan. Sprinkle half of it with cheese, top with a quarter of the vegetable mixture, then sprinkle some more cheese on top. Fold the other half of the tortilla over or place a second tortilla on top.
  6. Fry the quesadilla over medium heat for about 2 to 3 minutes, until the underside is golden brown and crispy. Carefully flip and fry for another 2 to 3 minutes, until the cheese has melted. Take out, let rest briefly and cut into triangles. Proceed the same way with the remaining quesadillas.
  7. Serve the quesadillas warm with the lime crema and the remaining coriander. Add the remaining lime wedge as a garnish.

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