Fried Mushroom Quesadillas
This is a sponsored post by Oléico Safflower Oil. All opinions are my own. Thank you for supporting the brands that make this website possible.
Fried quesadillas are one of my favorite Mexican street food treats. I love to enjoy them occasionally when we travel or when I happen to be in downtown Los Angeles where there are rows after rows of street food vendors everywhere you look. We sit under the vendor’s makeshift tent and make ourselves comfortable on foldable metal chairs around their table lined in oilcloth. There is nothing better… except homemade fried quesadillas!
We prefer to use Oléico® Safflower Oil, available at my local supermarket, when frying foods I couldn’t wait to make my own fried quesadillas at home. Oléico is perfect for frying because it is made from high oleic safflower seeds. Oléico is expeller expressed without the use of chemicals and it’s 100% natural. With a high smoke point, it is both flavorless and odorless. It’s not only ideal for frying but also great for baking and as a base for marinades and salad dressings.
Why am I so excited about Oléico? Oleico is non-gmo, all its characteristics and benefits are natural from its origin. Its content of good fats, which reduce the levels of bad cholesterol, make this great cooking oil a heart-healthy product.
And last but certainly not least, Oléico has a high smoke point and can resist up to 450° F. When cooking oils have a low smoke point, they tend to smoke, lose properties and become noxious. That’s not the case with Oleíco.
It can be intimidating picking the right oil for your method of cooking, but with Oléico Safflower Oil, I don’t have to worry since it is so adaptable! I’ll be able to make these delicious mushroom quesadillas anytime there is a craving.”
Print
Fried Mushroom Quesadillas
- Yield: Makes 20 1x
Description
These crispy quesadillas are filled with gooey cheese and mushrooms. Top them with your favorite toppings for a delicious mid-week meal.
Ingredients
Ingredients for masa:
2 ½ cups corn flour
¾ teaspoons salt
2 ¼ cups warm water
1 ½ cups plus 1 tablespoon Oléico Safflower Oil, divided
½ teaspoon baking powder
3 teaspoons all-purpose flour
Ingredients for filling:
2 tablespoons Oléico Safflower Oil
1 cup white onion, sliced
1 pound brown mushrooms (I used cremini and bella), sliced
½ teaspoon garlic salt
2 cups chihuahua cheese or your favorite melting cheese, shredded
Toppings:
Shredded cabbage
Crema Mexicana
Cotija cheese, crumbled
Radishes, sliced
salsa
Instructions
Directions for masa:
Combine corn flour, salt and water in a large bowl. Knead with hands until it’s no longer sticky. Form a large ball and cover bowl with plastic wrap. Let rest for 1 hour.
Make an indentation in the masa ball. Add 1 tablespoon oil, baking powder and flour. Knead with hands until oil, baking powder and flour have mixed well.
Divide the masa into 20 masa balls (each weighing 50 grams). Keep them covered to avoid drying out.
Directions for filling:
Heat oil in a large sauté pan over medium heat. Add onion and fry for 3 minutes or until tender. Add mushrooms and season with garlic salt. Cook for 8 minutes, stirring frequently, until mushrooms are tender. Remove from heat. Set aside.
To assemble:
With a tortilla press lined with 2 sheets of thick plastic, place a masa ball in between the plastic sheets and press. Gently remove the top plastic sheet. Place 2 tablespoons of mushroom filling and 2 tablespoons cheese on one side of the pressed masa disc, leaving a ½-inchborder on that side. Using the bottom plastic sheet, gently fold over the masa disc over the filling. Press edges together, sealing in the filling. Repeat with remaining masa, filling and cheese. Place them on a large sheet pan lined with plastic or wax paper, covered with a kitchen towel to avoid drying.
Heat remaining 2 ½ cups Oléico Safflower Oil in a large frying pan over medium heat. Gently fry quesadillas, 2-3 at a time, for 2 minutes on each side or until golden and edges are crispy. Transfer to a paper towel-lined plate to absorb excess oil.
Serve with shredded cabbage, crema, cotija, radishes and your favorite salsa.
