This mushroom quesadilla made with portobello hongos is a favorite in the home of Carmen Clara of Chicago. It’s delicioso and easy, our favorite comida combo. Carmen learned how to make this family recipe from her mother in Morelos, Mexico. “I grew up watching her make these quesadillas, starting when I was about 7. Mi mamá is a great cook,” she says.
Now, Carmen is the one making these quesadillas for her family—who love this recipe as much as she did at first taste, back in Morelos.
Carmen makes this dish for dinner pretty often: “About every 15 days. So one to two times a month,” she says. “Especially during mushroom season every fall. That’s the rainy season when the mushrooms start to pop out everywhere.”
How to Serve This Mushroom Quesadilla
Carmen likes to drizzles salsa over this mushroom quesadilla. ”When I make these at home, I serve them with both salsas—red and green—because everyone likes different things. But most people in my family like the green one, made from tomatillos,” she says. ”I also garnish these quesadillas with a little shredded lettuce and cheese, like Chihuahua or queso fresco.”
When she serves this dish, Carmen also usually accompanies it with two traditional sides: refried beans and what she calls “arrozito” or traditional Mexican rice. No wonder Carmen submitted this quesa to this month’s Familia Kitchen Recipe Contest: Your Family’s Favorite Quesadillas. This family recipe remind her of the taste of home—and take her back to when she was a niña in Mexico. “Everyone in my family likes these mushroom quesadillas,” says Carmen. Try them for yourself to taste why!