| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 16g | 7g | 18g |
| sugars | fibre | protein | salt |
| 3g | 2g | 12g | 0.6g |
There’s something magical about the blend of flavors in Mushroom and Hoja Santa Quesadillas. The moment I first tasted this dish, I knew it was going to be a staple in my kitchen. It perfectly encapsulates the fusion of rich earthiness from the mushrooms and the aromatic essence of Hoja Santa leaves, which remind me of my California roots and love for fresh, unique ingredients.
Health Benefits
One of the things I adore about Mushroom and Hoja Santa Quesadillas is that they offer incredible health benefits without compromising on flavor. Mushrooms are a fantastic source of vitamins, minerals, and antioxidants. They help to boost the immune system and are great for overall health. Hoja Santa, often referred to as the Mexican pepperleaf, is known for its anti-inflammatory properties and digestive benefits. When paired with just the right amount of Oaxaca cheese, they create a nutritious and satisfying meal.
Perfect Pairings
These quesadillas are a versatile dish that pairs wonderfully with a variety of sides. For a heartier meal, consider serving them alongside a fresh Mixed Green Salad with Lemon-Dijon Vinaigrette. If you’re in the mood for something a little more indulgent, a bowl of classic Mexican guacamole and a side of salsa will complement the quesadillas perfectly.
You can also turn this dish into a light snack or a dinner party appetizer. Just cut the quesadillas into smaller, bite-sized pieces and serve with an array of dips like salsa verde, creamy avocado dip, or even a tangy yogurt-based sauce. This versatility makes the Mushroom and Hoja Santa Quesadillas not just a family favorite but also a hit at gatherings.
While creating these quesadillas, I’m reminded of similar dishes that bring comfort and joy, like classic American grilled cheese sandwiches and Italian mozzarella-stuffed mushrooms. There’s a common thread of simplicity and wholesomeness that ties them together, making each bite a little piece of home.
From the earthy mushrooms to the fragrant Hoja Santa and melty cheese, every ingredient plays its role in making Mushroom and Hoja Santa Quesadillas a memorable culinary experience. Whether you’re looking for a nutritious meal or a crowd-pleasing appetizer, this recipe is sure to become a favorite in your household, just as it has in mine.
What You’ll Need
- 12 large Hoja Santa leaves
- 1 lb mushrooms (such as cremini or button), sliced
- 2 cups shredded Oaxaca cheese (or mozzarella as a substitute)
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- 12 corn or flour tortillas
- Salt and pepper to taste
- Optional: Salsa or sour cream for serving
Method
Step One
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
Step Two
Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their moisture and are golden brown, about 5-7 minutes. Season with salt and pepper to taste. Remove the skillet from heat and set aside.
Step Three
Heat a separate skillet or a griddle over medium heat. Lightly brush one side of the Hoja Santa leaves with the remaining 1 tablespoon of olive oil.
Step Four
Place one Hoja Santa leaf, oiled side down, on a tortilla. Sprinkle about 2-3 tablespoons of shredded Oaxaca cheese over the Hoja Santa leaf. Add a portion of the mushroom mixture on top of the cheese.
Step Five
Cover with another tortilla and place the quesadilla onto the heated skillet or griddle. Cook for 2-3 minutes on each side, or until the tortilla is golden and the cheese is melted.
Step Six
Repeat the process with the remaining tortillas, Hoja Santa leaves, cheese, and mushroom mixture. Keep the cooked quesadillas warm in an oven set to low heat if necessary.
Step Seven
Slice the quesadillas into wedges and serve immediately, with optional salsa or sour cream on the side if desired. Enjoy your Mushroom and Hoja Santa Quesadillas!
