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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the porcinis: | 2. Heat the oil over medium heat in a large, heavy frying pan. Add the onions and cook, stirring, until translucent, about 5 minutes. Add the mushrooms and chiles and continue cooking until golden brown, about 5 more minutes. Season with salt and pepper. Add the cilantro and set aside. | 3. For the blue corn tortillas: | 4. In a bowl, mix the harina de maiz azul, masa harina and salt with the warm water using a wooden spoon until a dough is formed, about 2 minutes. Let stand, covered tightly with plastic wrap, for 2 minutes. | 5. Divide the dough into 12 parts. Roll each part into a ball, keeping the balls you are not using in a plastic bag so that they don't dry out. (If the dough does get too dry, add a little extra water.). | 6. Place a ball on a sheet of plastic wrap and cover it with another sheet. Flatten slightly with the palm of your hand, and then finish rolling with a rolling pin, working quickly and lightly. Flip the package over and repeat until an approximately 6-inch circle is formed. Repeat with all the dough balls. | 7. Preheat a flat griddle or pan to high heat. | 8. Peel away the top layer of plastic wrap, flip the package over gently and peel away the other piece of plastic wrap. Transfer to the griddle. | 9. Bake on the first side for about 30 seconds. Flip and bake on the second side for about 30 seconds. Flip once again. Remove from the griddle and keep warm. | 10. To assemble, spread with a quarter of the cheese on 1 tortilla. Garnish with a quarter of the mushrooms and top with another tortilla. Place on the griddle, turn the heat down to medium-high and press down gently. Cook until the cheese begins to melt. Flip the quesadilla, and heat for another minute. Repeat with the remaining ingredients. Serve with salsa if desired. | 11. Cook's Notes: | 12. Queso fresco is a fresh Mexican cheese. You can substitute with a soft goat cheese or fresh ricotta. | 13. Epazote is a Mexican herb that resembles tarragon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons/		-	-	-	-
onion	1		sliced	64.0	14.944	1.76	0.16
porcini mushroom	8	ounces	trimmed sliced	201.7333	0.0	44.88	1.1333
serrano chili	1		seeded minced	201.7333	0.0	44.88	1.1333
salt black pepper			ground	201.7333	0.0	44.88	1.1333
epazote	3	sprigs		1.92	0.4464	0.0198	0.0312
blue	1	cup/		-	-	-	-
masa harina	1	cup/		413.82	87.3126	9.6444	4.2066
salt	1/2			-	-	-	-
water		cup/250		-	-	-	-
queso fresco	1	cup/		364.78	3.6356	22.0698	29.0604
salsa				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.