Mushroom Quesadilla

My secret recipe club assignment for this month was Leslie’s blog La cocina de Lislie. Lislie is a 39 year old stay-at-home wife and mom of 4, who loves to cook and bake.  She was born and raised in sunny Southern California, but for the past 13 years she has been living in a small town, just north of Guadalajara, in the heart of Mexico.

 La Cocina de Leslie is a collection of the traditional Mexican recipes she has learned to make over the years and the Mexican-inspired meals she prepares everyday in her kitchen for her family.

Mushroom quesadilla from chef in disguise

I loved what she wrote in the end of her intro :(For me, this blog is about so much more than just Mexican food, it’s a celebration of the rich culture and traditions Mexico has to offer and a way to share the memorable moments spent in la cocina with family and friends.)

As you must have guessed, Lislie has an extensive collection of Mexican recipes. It was a true pleasure to go through her archives but needless to say choosing what to make was no easy task .

quesadilla filled with mushrooms and cheese

I bookmarked her Atole de Avena (Oatmeal Avena), Tres Leches Pancakes (sounds amazing, right?!) and her Mango Stuffed French Toast but ended up making her Quesadillas de Hongos (Mushroom quesadillas ).

The kids loved the quesadillas toasted on the grill with some salsa and tortilla chips so much that they had them for lunch two days in a row!

Mushroom quesadilla

Quesadillas de Hongos
(Mushroom Quesadillas)
  • 1 tablespoon vegetable oil
  • One medium onion chopped
  • 1 can sliced mushrooms
  • One medium tomatoes, chopped
  • Shredded cheddar cheese
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 teaspoon oregano
  • Flour tortillas
In medium skillet, heat vegetable oil over medium-high heat.  Add onion and saute for 1 to 2 minutes.
Add the mushrooms and tomatoes.  Season with salt and saute for about 5 minutes.
Add the oregano and paprika and saute for an additional 5 minutes
Spoon desired amount of mushroom filling on the tortilla.
Top mushroom filling with 3 to 4 tablespoons of grated cheese.
Top with another flour tortilla
Grill for 2-4 minutes until the tortilla is golden and crisp
 Cut into 4 portions. Serve with salsa, guacamole or sour cream and enjoy