My never ending quest for making Mexican food that rivals this little Mexican hole in the wall in San Diego that I had the BEST potato tacos brought me to making garlic mushroom quesadillas last night. Not a particularly conventional Mexican filling, but tasty none the less. Did the taste rival that of those potato tacos? Of course not. They were made in a tiny, authentic kitchen on the boarder of Mexico. They also came with free and unlimited nachos and a variety of dips and toppings and only cost $0.50 each. I was a poor backpacker, so I ate there 6 times in my 4 day stay.
The great thing about quesadillas, and even burritos too, is that you can fill them with almost anything. I made my husband banana and chocolate spread quesadillas for dessert once and he loved them. No, I am not married to a 5 year-old, he just craves sweet things like a 5 year-old does.
Garlic Mushroom Quesadillas – Serves 2:
- 500g/17oz Mushrooms, sliced
- 2 onions, sliced
- 4 garlic cloves, crushed
- 4 tbsp fresh coriander/cilantro, chopped
- 1 tsp chipotle flakes (optional, but I love the smokey spiciness)
- 50g cheese (I used cheddar)
1) Heat some oil in a large pan and cook the mushrooms and onions for 10 minutes, until softened.
2) Add the garlic, chipotle (if using) and coriander/cilantro and cook for a further 3 minutes.
3) Separate the mixture between 2 tortillas and spread so it covers it.
4) Sprinkle the cheese over and then top with the other tortilla.
5) Cook until the cheese has melted and the tortilla is golden.
6) Cut each quesadilla into 4 and serve with salad, salsa and guacamole.
What is the best Mexican food you have ever eaten? Have you been to Mexico? Leave a comment to make me jealous of how amazing the food was!