Queso means “cheese” in Spanish and Queso Blanco (“blanco” means white) and Queso Fresco belong to the fresh cheese varieties. Last year, I started to experiment different cheese varieties this Queso was one among them. Dips and sauces with queso cheese are very popular, but I did not try until recently. Cheese plays a significant role in the quesadilla, and vaandu recently started preferring this queso over the other cheese for the quesadilla. I see a lot of articles comparing queso to feta cheese, but somehow I feel they are different. Queso is soft and crumbly, but it has its unique taste. I can talk about this cheese all day long, but let me stop here and move on to the recipe. I always pick any quinoa recipe for Q, but unfortunately, vaandu is not a big fan of quinoa. Given the fact that I am posting his favorite A to Z lunch box recipes, I did not want to post any quinoa-based dishes. After PJ posted her millet poori, I wanted to try quinoa flour poori, but I did not want to change the plans at the last moment. Also, all the recipes that I am posting here are tried multiple times and are kiddo approved ones. Added quinoa poori to my to-do list and went with this easy-peasy quesadilla recipe.
Queso Quesadilla is a melting cheese, and it is because of that cheese, the quesadilla got its name – quesadilla. But for this recipe, I used queso fresco. Queso fresco doesn’t melt like the other one, but vaandu liked it very much, and it was good even when the quesadilla is cold/warm. So I grab queso Blanco or fresco for the quesadilla. Poblano chilies and queso fresco is a favorite combination. I wanted to try the recipe with poblano chilies, but again, I know vaandu likes jalapeno so did not bother to experiment. You can turn this recipe into vegetable and cheese quesadilla. But my boy likes only mushrooms in his quesadilla. Even though he loves other veggies, he will say no if I add them here. I think I wrote a lot. Without any further ado, here is the Queso Quesadilla with Mushroom and Jalapeno recipe,
Queso Mushroom Quesadilla Recipe
Queso Mushroom Quesadilla – delicious quesadilla with mushrooms and jalapenos loaded with the traditional queso fresco/blanco cheese.
Ingredients:
Flour Tortillas – 3 Queso Cheese – as required Jalapeno – ½ (approx, 1 tbsp when chopped) Oil – 1 tsp + ¼ to ½ tsp for each tortilla Mushrooms – 5 to 6 Salt – ¼ tsp
Prep – Work:
Deseed the jalapeno pepper and chop them roughly. Crumble the required queso cheese and set aside. Cut and chop the mushrooms into small pieces.
Method:
Heat a small pan or kadai and add one tsp of oil. When the oil is hot, add the chopped jalapenos and mushrooms.
Add the salt and saute until the mushrooms are soft and tender. Turn the heat off and let it cool.
Now heat a griddle or tawa and when it is hot, place the flour tortilla and spread ¼ tsp of oil. Heat it for 20 seconds on one side and flip. Now reduce the heat thoroughly, and spread the mushroom and Jalapeno mix evenly.
Then spread the cheese on top.
Fold it and press it and let it be on the pan until the cheese melts.
Packing:
I usually let the quesadillas to cool a bit. A luke-warm stage will be the perfect one. Cut the quesadillas into triangles. Spread a tissue on the lunch box and place the quesadillas on top and close it with the lid.
Notes:
Poblano pepper variety goes well with queso cheese. You replace Jalapeno with that. Also, you can add veggies like zucchini, corn along with mushrooms. Queso cheese stays intact and tastes right even when it cold or warm. So we prefer queso, but you can replace it with any other cheese of your choice.
📖 Recipe
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