Mushroom and Poblano Quesadillas with Oregano and Queso Fresco
By Joe
Source: NYT Cooking and America's Test Kitchen.
Mushrooms are steamed in a little water then browned with poblano and onion, mixed with mozzarella, queso fresco and coriander, and folded into tortillas cooked until crisp.
Always check the labels of the products you use.
Method
- 1
Cook the mushrooms. Put the mushrooms and 3 tbsp water in the pan over medium-high heat, cover and cook for 4 minutes until collapsed. Uncover and cook 4-5 minutes until the liquid has gone.
- 2
Brown the vegetables. Add the oil, pepper and onion and cook for 6-7 minutes, stirring, until browned and soft. Stir in the garlic, oregano and salt for 1 minute. Tip into the bowl, cool 5 minutes and wipe out the pan.
- 3
Mix the filling. Stir the mozzarella, queso fresco and coriander into the vegetables.
- 4
Fill. Spread a quarter of the filling over one half of each tortilla, leaving a 1 cm border, and fold over, pressing gently.
- 5
Cook. Put the rack on its tray in a 100 °C (80 °C fan) oven. Heat 1 tbsp oil in the pan over medium heat and cook 2 quesadillas 2-3 minutes per side until crisp and golden and the cheese has melted. Keep warm and repeat.
- 6
Serve. Cut into wedges and serve with lime.
Storage
Refrigerate leftovers within 1 hour and eat within 3 days. Reheat in a dry pan until piping hot.
EU nutrition claims
- Source of protein: 4.2 g protein per 100 kcal, about 17% of energy (needs ≥ 12%)
- Low sugars: 3.2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 204 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.7 g per serving
3.4 % of the 50 g daily maximum · 6.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large non-stick frying pan (at least 26 cm)
- wooden spoon
- box grater
- large bowl
- wide fish slice (spatula)
- wire rack set on a baking tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 464 kcal |
| Protein | 19.3 g |
| Carbohydrate | 39.4 g |
| of which sugars | 6.5 g |
| of which free sugars | 1.7 g |
| Fat | 26.8 g |
| of which saturates | 8.7 g |
| Fibre | 3.9 g |
| Salt | 2.35 g |
Protein per 100 kcal
4.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
