I recently went to Wahaca for an absolutely amazing Mexican meal. The restaurant is part of a chain but is co-owned by Thomasina Myers so I new the food was going to be good. While we were there we had some delicious mushroom quesadillas, I had made them before from her recipe book ‘Mexican food made simple’,’ so I new they’d be even better in the restaurant. They make an easy week night tea and are perfect accompanied by the fresh simple salsa and guacamole that I have made previously.
The recipe says it serves 4 but if you are greedy like me, it will only serve 2 of you.
You will need:
2-3 tablespoons olive oil
4 portobello mushrooms, chopped
Sea salt and black pepper
3 baby shallots, finely chopped
2 cloves of garlic, finely chopped
2 tablespoons roughly chopped flat leaf parsley
Zest of 1/2 lemon
4 large corn or flour tortillas
400g cheese, grated
Heat half the oil in a frying pan and add the mushrooms, seasoning with salt and pepper. Cook over a high heat until the mushrooms have released their juices and the juice has started to evaporate. At this stage, add the rest of the oil and the shallots and cook until soft. Add the garlic and cook for a further 3 minutes, by which stage the mushrooms should be soft too.
Mix in the chopped parsley and lemon zest and spread some of the mixture on to one half of the tortilla. Sprinkle over a quarter of the cheese.
Fold the tortilla over so that you have a half moon. Brush it with a little olive oil ( so the tortilla doesn’t stick to the pan) and place in a hot, dry frying pan or griddle and cook until golden and crisp.
Cut into wedges and serve with your favourite table salsa.
Why not try other variations too, use up any leftovers nesting in your fridge. Chicken perhaps, peppers, onion, just stuff it with melted cheese and anything else you fancy. This weekend I will be trying chorizo and potato, I can’t wait!