Mushroom and Corn Quesadilla

Mushroom and Corn Quesadilla - EATS Park City


  • Masa Harina, 1 cup
  • Warm water, 1⁄2 cup plus 2T
  • Salt, pinch
  • Button mushroom, sliced
  • Onion, 1⁄2 of 1
  • Garlic, 1 clove
  • Jalapeno, 1 (to taste)
  • Tomato, 1⁄2 tomato grated
  • Queso Fresco, 1 pc, grated

Making the dough

  1. In medium bowl, mix together masa, salt and water.
  2. Using a wooden spoon, mix together until dough starts to form a ball.
  3. Pinch off into about one in size balls.


  1. Heat small amount of oil in pan, sauté onion and jalapeno until onions are clear.
  2. Add sliced mushrooms and cook over medium heat until mushrooms begin to leach out their liquid.
  3. Add grated tomato and continue to cook until the water has cooked out and mixture begins to thicken.
  4. In medium bowl, combine mushroom mix and cheese.


  1. Flatten balls between two pieces of wax paper or with tortilla press into about 2 1⁄2 in circle. Place small amount in middle and seal using a small amount of water. Pinching close all edges.


  1. Heat a small amount of oil in sauté pan and fry until golden brown.
  2. Using a spoon with holes, carefully remove from oil to a napkin lined plate to cool.