Crispy Corn Quesadillas with Oaxacan Cheese

About This Recipe

Authentic Mexican quesadillas — as made throughout Mexico City's markets — bear little resemblance to the folded flour tortilla constructions sold in American fast food restaurants. The Mexican original uses corn tortillas (freshly made masa is ideal) filled with queso Oaxaqueño, the stringy, mozzarella-like cheese that melts into extraordinary stretchy pulls, and often quesillo (Oaxacan string cheese), huitlacoche (corn fungus), flor de calabaza (squash blossoms) or other uniquely Mexican fillings. The technique is what sets them apart: the quesadilla is cooked on a comal (flat griddle) over direct heat, with the cheese melting between the tortilla layers as the outside becomes crispy and slightly charred. Street vendors in Mexico's markets fry them directly on the hot comal surface with just enough fat to achieve a golden crust. The result is more complex — more toasty, more textural — than any oven-baked version. Make these at home with good corn tortillas and Oaxacan cheese (available at Latin grocery stores) and add whatever filling speaks to you: mushrooms with epazote, huitlacoche if you can find it, rajas con crema (roasted poblano strips with sour cream). Serve with tomatillo salsa and fresh guacamole for a snack or light meal that captures the spirit of Mexico City street food.

Ingredients

Serves 4

• 8corn tortillas(6-inch)
• 8 ozOaxacan cheese (quesillo)(pulled into strings, or Monterey Jack)
• 2 cupsmushrooms(sliced and sautéed in butter, garlic and epazote)
• 1 tbspvegetable oil or butter(for cooking)
• tomatillo salsa and guacamole(to serve)

Instructions

1. 1

   Sauté the mushrooms

   Cook sliced mushrooms in butter with a clove of garlic and fresh or dried epazote (or thyme) until golden and dry, about 6 minutes. Season with salt.

2. 2

   Assemble

   Place a corn tortilla on a dry comal or skillet over medium heat. Add a handful of shredded Oaxacan cheese and a spoonful of mushrooms to one half. Fold tortilla over. Press gently.

3. 3

   Cook until golden

   Cook 2–3 minutes until first side is golden and slightly charred. Flip carefully and cook 2 minutes more until cheese is fully melted and second side is golden.

   The comal should be hot enough to create slight charring — this is what gives corn quesadillas their characteristic smoky flavor.

4. 4

   Serve immediately

   Cut in half and serve hot with tomatillo salsa and guacamole.

Variations

• •

  Huitlacoche Quesadillas: corn mushroom (huitlacoche) with cheese — Mexico's 'truffle.'

• •

  Rajas con Crema: roasted poblano strips with Mexican crema and cheese.

• •

  Flour Tortilla Quesadillas: the Tex-Mex version with flour tortillas — also excellent.

Storage

Eat immediately. Assembled quesadillas do not store well. Leftover components keep separately.

Frequently Asked Questions