Wild Mushroom, Requezon and Epazote Quesadillas

Adapted by StarChefs.com
September 17, 2003
Yield: 8 servings


2 tablespoons oil
2.5 ounces Spanish onion, finely chopped
¾ ounce serrano chiles, finely chopped
12 ounces mixed wild mushrooms, clean, stems removed, chopped
salt, to taste
8 ounces requezon
¾ ounce epazote leaves, chopped
Quesadilla Dough
2 cups instant corn masa mix for tortillas
1 ¼ cups warm water
Salsa Verde
½ pound tomatillos
½ tablespoon canola oil
¼ cup Spanish onion, chopped
½ clove garlic
1 serrano chiles
salt, to taste
½ tablespoon cilantro, chopped


For Filling:
Heat oil in sauté pan, add chopped onion and sauté until translucent. Add chopped Serrano chile and sauté slightly. Add chopped mushrooms and sauté until cooked, stirring occasionally. Season with salt.

Make sure you do not overcook the mushrooms. In separate bowl, mix requezon with chopped epazote and reserve.

For Quesadilla Dough:
In medium bowl, mix together corn flour and water. Knead in bowl until soft dough forms, if too dry add a bit more water. Divide masa into 16 small balls, about 1 ounce each, and cover with slightly wet kitchen towel.

For Salsa Verde:
Remove husks from tomatillos and rinse thoroughly to remove stickiness. In large skillet, heat oil and add tomatillos and onion, sauté until lightly brown about 10 minutes. Add chiles, garlic and salt, sauté 2-3 minutes. Transfer to blender and puree.