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Mushroom and Quesillo Quesadillas

Chef Pilar Cabrera operates Casa de los Sabores Cooking School at her bed & breakfast, La Casa de los Sabores, in the Oaxaca historical district.
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Makes 8 servings

    2 tablespoons vegetable oil
    1/2 cup white onion, chopped
    2 cups mushrooms, sliced
    1 cup jalapeño chiles, without seeds and veins, cut into strips
    1 tablespoon chopped epazote
    1 cup quesillo
    salt and pepper to taste
    2 cups of masa (cornmeal dough) for tortillas
    salt to taste

Sauté onion, add the mushrooms, epazote and chiles. Season with salt and pepper.

Knead the masa slightly with hands, adding drops of water to the dough as needed to maintain consistency of dough.

Form small balls from the dough of about 2cm (3/4”) in diameter. Place balls in tortillera between 2 sheets of kitchen plastic wrap. Press down, then lift up tortillera handle. Take the formed tortilla into your hand, and carefully remove the plastic wrap from both sides.

Add the tortilla to the comal and cook each side.

Fill a tortilla with 1 tbsp of filling and quesillo, carefully folding over the tortilla and pinching the edges together so the entire filling is enveloped. Cook each side until golden brown. Remove from the comal. Place the quesadilla on clean flat surface and continue process with remaining ingredients.

Place on platter and serve warm with guacamole and salsa.

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