Blue corn, mushroom and cheese quesadillas (recipe)
| Blue corn, mushroom and cheese quesadillas (recipe) | |
|---|---|
| Name | Blue corn, mushroom and cheese quesadillas |
| Ingredients | Olive oil • Onion • Porcini mushrooms • Serrano chili • Epazote • Masa harina • Salt • Warm water • Queso fresco • Salsa |
| Cooktime (in hours) | 0.75 |
| Totaltime (in hours) | 0.75 |
| Keto friendliness | Keto friendly |
| Calories | 16.8 |
| Fat | 0.2 |
| Protein | 1.5 |
| Carbohydrate | 3.2 |
| Fiber | 0.8 |
| Net carbohydrates | 2.4 |
| Sugar | 1.6 |
| Saturated fat | 0 |
| Cholesterol (mg) | 0 |
| Sodium | 3.3 |
| Servings | 6 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Blue corn, mushroom and cheese quesadillas (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Blue corn, mushroom and cheese quesadillas (recipe) details
Blue corn, mushroom and cheese quesadillas (recipe) image(external).rend.hgtvcom.616.462.jpeg Blue corn, mushroom and cheese quesadillas (recipe) image(external)]
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- For the porcinis:
- Heat the oil over medium heat in a large, heavy frying pan. Add the onions and cook, stirring, until translucent, about 5 minutes. Add the mushrooms and chiles and continue cooking until golden brown, about 5 more minutes. Season with salt and pepper. Add the cilantro and set aside.
- For the blue corn tortillas:
- In a bowl, mix the harina de maiz azul, masa harina and salt with the warm water using a wooden spoon until a dough is formed, about 2 minutes. Let stand, covered tightly with plastic wrap, for 2 minutes.
- Divide the dough into 12 parts. Roll each part into a ball, keeping the balls you are not using in a plastic bag so that they don't dry out. (If the dough does get too dry, add a little extra water..
- Place a ball on a sheet of plastic wrap and cover it with another sheet. Flatten slightly with the palm of your hand, and then finish rolling with a rolling pin, working quickly and lightly. Flip the package over and repeat until an approximately 6-inch circle is formed. Repeat with all the dough balls.
- Preheat a flat griddle or pan to high heat.
- Peel away the top layer of plastic wrap, flip the package over gently and peel away the other piece of plastic wrap. Transfer to the griddle.
- Bakeon the first side for about 30 seconds. Flip and bakeon the second side for about 30 seconds. Flip once again. Remove from the griddle and keep warm.
- To assemble, spread with a quarter of the cheese on 1 tortilla. Garnish with a quarter of the mushrooms and top with another tortilla. Place on the griddle, turn the heat down to medium-high and press down gently. Cook until the cheese begins to melt. Flip the quesadilla, and heat for another minute. Repeat with the remaining ingredients. Serve with salsa if desired.
- Cook's Notes:
- Queso fresco is a fresh Mexican cheese. You can substitute with a soft goat cheese or fresh ricotta.
- Epazote is a Mexican herb that resembles tarragon.
Food tags
Vegetable, Mexican,, Easy
Blue corn, mushroom and cheese quesadillas (recipe) details
Time:
Prep Time in Hours and Mins:45M
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