Delicious Mushroom Corn Truffle Quesadillas inspired by the mushroom quesadillas I had at Toloache in NYC!
For the longest time I was dreading telling my work that I would eventually have to move to California, part of me was in denial and I was scared of what may happen.
Rather than delaying the inevitable, I decided to tell my manager sooner rather than later so it would “hopefully” be a win-win for all of us. I gave him four months notice and told him whats up.
Luckily, things worked out in my favor and my transfer has been approved for Los Angeles. Yeah! 🙂
One word, relief! I can’t even begin to explain the relief. Leaving behind my family, friends, and my New York City, I feel like my blog and job are the only two constants in my life that I can actually take with me.
The transition will be a little easier since I’ll have a routine in place.
I am so grateful for my job and the people I work with. I think more often than not, the people you work with are far more important than the position itself. So, if anyone is thinking about moving, my approach may help.
And now onto this delectable Mushroom Corn Truffle Quesadillas which are inspired by the Quesadilla de Huitlacoche & Trufas I had at Toloache in NYC. These quesadillas are ooey-gooey, loaded with mushrooms, flavored with truffle oil and manchego cheese. I hope you make this cause you will LOVE it!
Mushroom Corn Truffle Quesadillas (gluten-free, healthy-ish, vegetarian)
- <b>for the mushroom filling</b>
- 1 tbsp Extra Virgin Olive Oil
- 1/2 tsp crushed red pepper
- 2 cloves garlic, chopped
- 1 jalapeno, deseeded & chopped
- 3 poblano peppers, chopped
- 1/2 a medium onion, sliced
- 2 10 ounce packages organic baby bella mushrooms, sliced
- salt to taste
- 1/4 tsp black pepper
- 1/2 cup organic frozen corn, run under warm water and drain
- 1 tbsp + 1 tsp, white truffle oil
- 1/4 cup fresh cilantro, roughly chopped
- 1 stalk scallion, chopped (the green portion)
- <b>for the quesadillas</b>
- almond flour tortillas, I used Siete Foods, paleo approved
- 1/4 - 1/3 cup manchego cheese, per quesadilla
- 2-3 dollops of filling, per quesadillas
- sprinkle crushed red pepper, optional
- For the filling, begin by chopping the garlic, jalapeno and poblano peppers, slice the onion.</br>
- Heat up a cast-iron skillet on medium heat, once hot, add oil and crushed red pepper.</br>
- Once the pepper sizzles, add the garlic, jalapeno, poblano peppers and onion. Stir and cook for 5-7 minutes until golden brown.</br>
- In the meantime, slice the mushrooms.</br>
- This is how the peppers-onion mixture looks... should be slightly charred.</br>
- Add the mushrooms, but don't season with salt just yet as we want the mushrooms to brown.</br>
- While stirring in between, cook for roughly 15 minutes. After about 5 minutes the mushrooms will release water and cook down.</br>
- Now grab your frozen corn and run it under warm water, Drain and set aside. Chop your cilantro.</br>
- Grate the manchego cheese. Set aside.</br>
- Once the mushrooms are done, this is what you should have.</br>
- Add the corn. Stir for a minute.</br>
- Add truffle oil.</br>
- Add fresh cilantro and scallions. Stir.</br>
- Mushroom filling is done.</br>
- Now make the quesadillas, heat up a cast-iron skillet on low heat, once hot add oil or use a cooking spray. Add the almond flour tortilla, top with manchego cheese.</br>
- Top with mushroom filling.</br>
- Top with more cheese and crushed red pepper flakes.</br>
- Use a heavy lid, press down. Cook for 3-4 minutes each side, check in between.</br>
- Flip and it's nice and golden brown.</br>
- Slice and enjoy!</br>
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Have you moved? How did you handle your job situation?