Quesadillas de Hongo

Quesadillas de Hongo are a savory Mexican delight filled with sautéed mushrooms and aromatic herbs, wrapped in crispy tortillas. This dairy-free dish is perfect for a quick and flavorful lunch that celebrates the earthy flavors of mushrooms.

Ingredients

• Corn tortillas - 4 pieces
• Mushrooms (shiitake or cremini) - 200 grams, sliced
• Red bell pepper - 1 medium, diced
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Cilantro - 2 tablespoons, chopped
• Lime juice - 1 tablespoon
• Cumin powder - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat 1 tablespoon of olive oil in a skillet over medium heat.
2. Add the diced onion and red bell pepper, sautéing until softened, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the sliced mushrooms to the skillet, followed by cumin, salt, and pepper. Cook for about 10 minutes, stirring occasionally, until the mushrooms are cooked through and browned.
5. Remove the skillet from heat and stir in the chopped cilantro and lime juice.
6. In a separate skillet, heat the remaining tablespoon of olive oil over medium heat.
7. Place one tortilla in the skillet, and spoon half of the mushroom mixture onto one half of the tortilla, folding the other half over to create a half-moon shape.
8. Cook for about 3-4 minutes on each side, or until golden brown and crispy. Repeat with the second tortilla and remaining filling.
9. Cut the quesadillas into wedges and serve hot.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from mushrooms, which may help boost immune function.
• High in fiber from vegetables, supporting digestive health.

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