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Wild Mushroom Quesadillas

From Joseph Cacace's Chango Restaurant
/ Source: TODAY


  • Eight 6-inch flour tortillas
  • 4 tablespoons vegetable oil


  • 12 oz. cooked wild mushrooms - cremini, oyster and shitake mushrooms work well
  • 4 oz. huitlacoche (corn fungus) - canned is fine
  • 4 oz. sautéed leeks
  • 6 sprigs cilantro, finely chopped
  • 12 oz. Manchego cheese, grated

DIRECTIONS Combine all the filling ingredients in a bowl; add salt and pepper to taste.

Lay 4 of the 8 tortillas on a flat surface and distribute the filling evenly. Cover each with another tortilla, forming a sandwich. Then cook each tortilla, according to the directions above, and serve while still hot.