We are Molito Mexicano

Good afternoon - night to everybody!

First of all, we would like to tell you soooorry, because our not-posted blog yesterday night. We had a full-job weekend (Ritz managing theoretical authors - not her cup of tea, and Juans reading a lot and giving couple´s support to Ritz)... However, after facing terrible theoretical hours, we are here, one day later… but here; and very very happy to share with you a very easy recipe of Quesadillas.

It is worth to say that in Mexico we call Quesadillas to a tortilla with cheese, point. However, we have also Quesadillas with mushrooms, chorizo, potatoes with chorizo or chicken and many many others.

If you go to Mexico, you will find quesadillas everywhere, we mean it: in street food, in every mexican home, in markets, or in a party at 3am when some drunken friend opens the fridge and starts preparing quesadillas for all your guests, and yep, next day you’ll find that all the cheese is gone! -_-

So, we go further of just Quesadillas and present our second basic Quesadillas with Mushrooms. This recipe is perfect if you are in a hurry like us, you feel a bit lazy but hungry :) or you want to make some nice finger food for a party. #recipeforparty

3,2,1… Here we go!

The ingredients of the Molito Mexicano Quesadillas with mushrooms are:

I.1) 4 flour tortillas or corn tortillas; the latter are better, however if you can't find them anywhere, like us in Nijmegen, flour tortillas are just great. Our favourites are the “Mesa Mexicana Tortillas.”

I.2) Cheese cut in thin slices, as much as you like. Ritz likes less cheese… Juans loves cheese!! Mexican manchego, Chihuahua cheese or for the people in The Netherlands Jong Belegen 48+. We usually buy this one, because it is the most taste-similar to mexican manchego and you can easily get it on any supermarket, our favorite brand is “De Zaanse Hoeve.” For people in other countries, you’d have to find a cheese that is a bit aged, golden-yellow, it should have a mild nutty taste and it should melt very well.

I.3) 3 big champignons roughly chopped.

I.4) A small sized onion chopped.

I.5) A small jalapeño or serrano chilli chopped.

I.6) 1-2 tbsp* fresh chopped coriander (the amount is something you should find out for yourself!)

I.7) Couple of glugs of oil

I.8) Salt

I.9) Optional but aaaawesome:

avocado

garlic (1 small clove - finely chopped and added at the same time as the onion)

*tbsp=table spoon

First, we prepare the mushrooms. It’s very easy. Saute the onions in a large pan for a couple of minutes. Add the mushrooms and saute until the mushrooms are dark. Then add the chilli and salt (not too much, remember the cheese is a bit salty) and saute a bit more until the chilli is soft. At the end, add the coriander and mix it well with the rest. Leave it with very low heat for few minutes.

Meanwhile, warm up the tortillas in a “comal” or whatever you have in your country to warm up tortillas… like a pan? But for the love of the god Quetzalcoatl (Ket-zal-kou-aa-tel, jejeje) do NOT, for any reason, warm them in a microwave… otherwise they will explode and destroy your lovely kitchen and you will NEVER EVER cook in it again ;(

When the tortillas are warm, cover one side of each (or as Ritz would like, just a half) with the thin slices of cheese. Wait a bit for the cheese to be softer and bend the tortillas in half. Congratulations! you’ve just made your first quesadilla!! (Easy, right?).

Finally, the magic step: combine both, the quesadilla and the mushrooms to make the most incredible “fast food” ever! :p

And the best: you can serve it with a bit of avocado to upgrade it even more! Enjoy it with a cold beer! You will see how close paradise is! ;)

#quesadilla+beer=paradise 

Well, guys please be considered, here in Nijmegen is 00:20 and we are uncovering our most precious secrets! :D so share our blog, comment on it and have fun experimenting new tastes.

We almost forget, this is Molito Mexicano music suggestion to listen while making quesadillas: Zoe: https://www.youtube.com/watch?v=8Jgj1ImWu6U