Pair this quesadilla filling with queso fresco, Monterey Jack, and guacamole.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a saute pan over medium-low heat; add olive oil. When hot, add onion; saute until translucent, about 5 minutes.

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  • Add mushrooms and epazote; cook until mushrooms are tender and most of the liquid has evaporated, about 5 minutes. Add lemon juice; season with salt and pepper.

Cook's Notes

Dried oregano can be substituted for epazote.

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