AuthorJulia ForesekCategoryAppetizers & Starters, Mexican, VegetarianDifficultyIntermediateCook the Filling:
Heat the olive oil in a skillet over medium heat. Sauté the sliced mushrooms until they're browned and have released their moisture.
Add the vegetarian chicharrón and squash blossoms to the skillet. Season with salt, pepper, and oregano (and epazote if using). Cook for an additional 2-3 minutes, then remove from heat.
Assemble the Quesadillas:
Lay out the tortillas and sprinkle half with the shredded cheese. Distribute the chicharrón and mushroom mixture over the cheese, then top with a bit more cheese and the remaining tortillas.
Cook the Quesadillas:
Wipe the skillet clean and return it to medium heat. Place a quesadilla in the skillet and cook until the tortilla is golden brown and the cheese has melted, about 2-3 minutes per side. Repeat with the remaining quesadillas.
Serve:
Cut the quesadillas into wedges and serve with salsa and guacamole on the side.
Ingredients
Directions
Cook the Filling:
Heat the olive oil in a skillet over medium heat. Sauté the sliced mushrooms until they're browned and have released their moisture.
Add the vegetarian chicharrón and squash blossoms to the skillet. Season with salt, pepper, and oregano (and epazote if using). Cook for an additional 2-3 minutes, then remove from heat.
Assemble the Quesadillas:
Lay out the tortillas and sprinkle half with the shredded cheese. Distribute the chicharrón and mushroom mixture over the cheese, then top with a bit more cheese and the remaining tortillas.
Cook the Quesadillas:
Wipe the skillet clean and return it to medium heat. Place a quesadilla in the skillet and cook until the tortilla is golden brown and the cheese has melted, about 2-3 minutes per side. Repeat with the remaining quesadillas.
Serve:
Cut the quesadillas into wedges and serve with salsa and guacamole on the side.