This post is sponsored by Knorr® and Unilever. The opinions and text are all mine.
Crispy handmade corn tortillas, filled with Oaxacan cheese and grilled mushrooms make the perfect quick snack. When it’s paired with a hearty Mexican soup, like Knorr® NEW Sopa Mexicana, it turns into the perfect meal.
Two years ago we traveled to Mexico City, where we visited a neighborhood where the famous canals of Xochimilco still transport colorful gondola-like boats. After a long enjoyable ride on the canals, we came across a food vendor that was offering fried street food. It smelled amazing! We placed an order of a few mushroom quesadillas to hold us over until we returned back to our hotel. It came to our surprise the quesadilla did not have any cheese and they also fried the tortilla in the oil. We learned that in Mexico you have to request cheese when you order a quesadilla.
After devouring our first round of quesadillas we placed a second order of the mushroom quesadilla but this time with cheese and it was a total game changer! The crispy fried homemade blue corn tortilla with grilled mushrooms and onions and queso was so unforgettable that I had to try the recipe at home. Since then, it’s been a regular quick meal paired with a sopa Mexicana.
What to serve with Quesadillas
Depending on your time, you can serve quesadillas as a meal with soup or even a little side salad. I personally like to serve them with a traditional Mexican soup like Sopa de Fideo or Sopa de Estrellitas. They’re just so many traditional Mexican soup recipes to pick from. If you’re working from home, like us, and you’re in a hurry to whip up a quick lunch, then you’re in luck! Knorr® recently launched three new soup mixes, Minestrone, Mestiza, and Chicken with Rice Soup, as part of the Sopa Mexicana line and it’s now available in the bouillon/soup aisle at your nearest El Super supermarket.
One of my husband’s favorite flavors is the Minestrone soup which contains carrots, leeks, spinach, and garlic. It also has pasta accompanied by sweet corn, chili, and parsley for distinctive flavor and aroma. The hearty soups have no artificial flavors and are made with real vegetable pieces and spices. I love that it has all of the ingredients I need in one convenient mix – there’s no need to over-shop and end up with wasted food! I have yet to try all the flavors available, but I can’t wait to try their Mestiza and Chicken with Rice soup. Any flavor of Knorr® Sopa Mexicana line will pair nicely with your mushroom quesadillas.
Plan ahead
To make the process even faster, slice the mushrooms earlier in the day and store them in a container. I also purchase the shredded Oaxacan cheese at the market to just assemble the quesadillas faster. In this recipe, you will see I used fresh masa to make my own homemade tortillas. It just tastes better. If you prefer, you can also use store-bought corn tortillas. However, you will have to use toothpicks to keep the mushroom filling in when you fry them.
Mushroom Quesadilla with a Sopa Mexicana (Mexican Soup)
Crispy handmade corn tortillas, filled with Oaxacan cheese and grilled mushrooms make the perfect quick snack. When it’s paired with a hearty Mexican soup, like Knorr® NEW Sopa Mexicana, it turns into the perfect meal.
Ingredients
- 2 tbsp of Canola Oil
- 1 cup onion, sliced
- 3 cups mushrooms, sliced
- 1/4 cup epazote, chopped
- 1 tsp salt
- 1 lb of prepared masa for tortillas
- 2 cups of Oaxacan cheese
- Extra Canola oil for frying
- Shredded lettuce
- Mexican sour cream
- Queso Fresco, crumbled
- Salsa
Instructions
- Using a frying pan, heat 2 tbsp of canola oil over medium heat. When the oil is hot, sauté the onions and mushrooms for about 2 minutes then add the epazote. Season with salt and cook until liquid is absorbed around 5 minutes. Set aside.
- If using prepared masa, form a ball, about the size of a golf ball, then set in the middle of a tortilla press with saran wrap (it avoids sticking) and flatten. Add mushroom filling and cheese in the middle of the tortilla and fold in half. Seal the edges to avoid the filling coming out while frying.
- In a frying pan, pour the rest of the canola oil, heat until hot. Fry the quesadillas until they are crispy and golden. Remove from the frying pan and place in a bowl with a paper towel to absorb excess oil.
- Serve quesadillas topped with lettuce, cheese, cream, and salsa.
- Serve with a bowl of Knorr® Sopa Mexicana of your choice.
Notes
While the quesadillas are frying, prepare Knorr® Sopa Mexicana as instructed on the package. If you can not find epazote at your local supermarket substitute with cilantro.
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