Oaxaca-Style Mushroom and Cheese Quesadillas

During the rainy months in Oaxaca, market stands are filled with baskets of mushrooms picked by women before sunrise. They are always sold out before noon. Food stands also sell mixed-mushroom quesadillas, most of them made in the simple way, with a base of onion, garlic, fresh chile, and a fresh green herb like cilantro or epazote, a combination that brings out the earthy flavors of the mushrooms.

I use this technique with whatever mushrooms I find. Standard button mushrooms work great, but the quesadillas pack more punch when those are combined with more flavorful varieties such as criminis (baby bellas) or shiitakes.

Fresh quesadillas are incredibly easy to make with instant corn masa. That said, don’t hesitate to use ready-made corn tortillas. Either way, these are heavenly. Serve them hot with a salsa of your choice.

This recipe was excerpted from 'Pati's Mexican Table' by Pati Jinich. Buy the full book on Amazon.