Recipe courtesy of Chuck Hughes
Save Recipe Print
Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Porcini Mushrooms: 
Blue Corn Tortillas:

Directions

For the porcinis: 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.

For the blue corn tortillas: 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. 

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.) 

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. 

Preheat a flat griddle or pan to high heat. 

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. 

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. 

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.

Cook's Note

Queso fresco is a fresh Mexican cheese. You can substitute with a soft goat cheese or fresh ricotta. Epazote is a Mexican herb that resembles tarragon.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Roasted Pears with Blue Cheese

Recipe courtesy of Ina Garten

Blue Cheese and Bacon Truffles

Recipe courtesy of Giada De Laurentiis

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Corned Beef

Recipe courtesy of Alton Brown

Grilled Portobello Mushrooms

Recipe courtesy of Williston Dye

Fish and Corn Chowder

Recipe courtesy of Rachael Ray

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Beef and Mushroom Stir-Fry

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.