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Salsa roja and mushroom quesadillas
Vijaya Selvaraju uses a traditional molcajete on a modern recipe of salsa roja and mushroom quesadillas. This meal only requires a few ingredients, like tomatoes, jalapeno, Oaxaca cheese and mushrooms, and is super fast to make on those busy weeknights.
SERVES
6
Ingredients
Salsa Roja
- 3 plum tomatoes, chopped
- 1 jalapeno, chopped
- 1 small onion, quartered
- 2 cloves garlic
- Salt to taste
Squash Blossom Mushroom Quesadilla
- 2 tsp olive oil
- 1 clove garlic, minced
- 1/2 small white onion, finely minced
- 2 cups mushrooms, thinly sliced
- Salt to taste
- 6 corn tortillas
- 2 cups oaxaca cheese (or muenster/pizza mozzarella)
- Vegetable oil to grease pan
Directions
For the Salsa
- Place tomatoes, jalapeno onion, and garlic cloves on a baking tray and broil until slightly charred (approximately five minutes). Remove from oven.
- Add garlic cloves to molcajete and mash until smooth. Then add jalapenos, onions, and a big pinch of salt. Continue to mash and scrape until a paste forms. Lastly add in tomatoes, and continue to crush and blend with other ingredients. Set aside for serving.
For the Quesadillas
- In a frying pan on medium heat, heat olive oil and add garlic and onion. Saute until softened and fragrant, and then add sliced mushrooms. Saute for four to five minutes until softened, and season with salt.
- To assemble quesadilla, place 1/3 cup of cheese on half of the tortilla and top with some of the mushroom mixture. Fold tortilla over to create a half moon shape.
- Grease a frying pan with a little bit of vegetable oil and heat on medium-high. Add quesadilla and cook for two to three minutes on each side or until golden and crispy on the outside, and gooey in the middle.
- Enjoy hot with salsa roja on the side for dipping.
