Blue Corn, Mushroom and Cheese Quesadillas

Jun 02, 2023June 2, 20230 4
Blue Corn, Mushroom and Cheese Quesadillas recipe made with healthy ingredients
in Mexican

Prep

10 min

Cook

15 min

Ready In

25 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons/ 30 ml olive oil
1 onion , thinly sliced
8 ounces porcini mushrooms , trimmed and sliced
1 jalapeno or serrano chili , seeded and minced
salt & freshly ground black pepper
3 sprigs of fresh cilantro or epazote
1 cup/ 250 ml blue cornmeal ( harina de maiz azul )
1 cup/ 250 ml masa harina
1/2 teaspoon/ 2 ml salt
about 1 cup/250 ml warm water
1 cup/ 250 ml queso fresco
salsa , for serving ( optional )

Nutrision Information

Servings Per Recipe
4
Calories
455
Sugar
2g
Fat
23g
Blue Corn, Mushroom and Cheese Quesadillas are a traditional Mexican dish in which blue cornmeal, mushrooms, and cheese are the main ingredients. Blue Corn tortillas are becoming increasingly popular among health-conscious people. The recipe includes a mix of onions, jalapeno or serrano chili, and porcini mushrooms to provide earthy flavors, which are combined with the cheese and blue cornmeal to create a unique dish. The quesadilla can be served as a snack or a full meal for lunch or dinner, and it is a great way to incorporate vegetables into your diet. This recipe is for anyone who wishes to experience a delicious and healthy version of this traditional dish.

Instructions

1.In a large skillet, heat 2 tablespoons of olive oil over medium heat.
2.Add thinly sliced onion to the skillet, saute for 5 minutes until golden in color.
3.Add the 8 ounces of trimmed and sliced porcini mushrooms to the skillet and saute with the onion for 7-8 minutes until tender.
4.Once they are tender, add 1 seeded and minced jalapeno or serrano chili to the mixture for an additional minute and season with salt and freshly ground black pepper.
5.Set aside the mixture and prepare the blue cornmeal. In a mixing bowl, combine 1 cup of masa harina with 1 cup of blue cornmeal, 1/2 teaspoon of salt and mix well.
6.Mix in warm water, about 1 cup and add more if necessary to get a wet but not sticky consistency. Mix and knead until a smooth dough forms.
7.Take a quarter of the dough at a time and roll it out into a thin layer.
8.In a non-stick skillet, cook the rolled out dough for 2-3 minutes per side.
9.Once cooked, place a spoonful of mushroom and onion mixture onto the cooked dough round and sprinkle with queso fresco.
10.Fold the dough over to form a half-moon shape and cook for an additional 1-2 minutes on each side until the cheese is melted and the crust is crispy and golden brown.
11.Serve hot with salsa.
12.

PROS

This recipe has a unique blend of flavors, combining the earthiness of the mushrooms with the sweetness of the blue cornmeal and the tanginess of the queso fresco.

Blue cornmeal is known for its nutrient richness, such as antioxidants, fiber, and protein.

CONS

This recipe is heavily involved in preparation and rolling the dough.

In order to obtain the right consistency, it may take several attempts.

HEALTH & BENEFITS

Blue cornmeal is abundant in dietary fiber, which minimizes the risk of chronic constipation, hemorrhoids, colon cancer, and other related digestive disorders.
Mushrooms are low in calories, have no fat, and are rich in potassium, which means they help regulate blood pressure and reduce the risk of stroke.

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