These quesadillas get their luscious flavor from caramelized garlic, while toasted pumpkin seeds, or pepitas, add smokiness and crunch. Quesillo is a soft, mild cheese that melts easily, making it Mexico’s most popular quesadilla cheese.
- 1/4 cup raw pumpkin seeds
- 4 Tbs. vegetable oil
- 6 cloves garlic, coarsely chopped (about 2 Tbs.)
- 8 oz. button mushrooms, sliced
- 4 Tbs. coarsely chopped cilantro
- 8 6-inch corn tortillas
- 1 cup (1/4 lb.) grated quesillo cheese, string cheese or mozzarella
1. Warm nonstick skillet over medium-high heat. Toast pumpkin seeds 3 minutes, or until they pop, puff and turn brown. Transfer seeds to bowl. Set aside.
2. Heat 2 Tbs. oil in same skillet over medium-low heat. Add garlic, and cook 8 minutes, or until pale gold. Add to seeds.
3. Wipe out skillet, then heat remaining 2 Tbs. oil over medium-high heat. Add mushrooms, and cook 5 minutes, or until brown. Remove from heat, and stir in pumpkin seeds, garlic and cilantro.
4. Place 1 tortilla in nonstick skillet over medium heat. Sprinkle with 1/4 cup cheese and 1/4 of mushroom mixture. Cover with second tortilla. Cook 2 minutes, or until cheese begins to melt, pressing down with spatula. Flip, and cook 2 minutes more, or until browned. Repeat. Serve hot.
- Serving Size: Serves 4
- Calories: 426
- Carbohydrate Content: 34 g
- Cholesterol Content: 30 mg
- Fat Content: 28 g
- Fiber Content: 3 g
- Protein Content: 13 g
- Saturated Fat Content: 7 g
- Sodium Content: 260 mg
- Sugar Content: 1 g