Mushroom quesadillas with queso fundito & choko salsa

Mushroom quesadillas with queso fundito & choko salsa

Chris Middleton

There’s something very comforting about a bubbling cauldron of queso fundito sauce – it’s the perfect crowd-pleasing sauce for meatless Mondays, with support from these mini mushroom quesadillas. Portobello mushrooms are my pick as they almost create their own smoky sauce when they are stewed with the dried smoky chipotle chillies. Choko, otherwise known as chayote or Mexican pears, are so underutilised here in Australia. Here this versatile vegetable makes a lovely crisp and refreshing salsa.


Quantity Ingredient
3 tablespoons olive oil
6 garlic cloves, finely sliced
300g portobello mushrooms, wiped clean and cut into 1.5 cm slices
2 dried chipotle chillies, very finely sliced, (see Latin Larder)
1/2 teaspoon ground cumin
1 handful coriander leaves, chopped
16 Tortilla dough, small homemade masa flour tortillas
or 16 store-bought tortillas
100g grated jack cheese

Queso fundito

Quantity Ingredient
25g butter
25g plain flour
400ml milk
50g smoked mozzarella, plus extra for sprinkling
50g sharp cheddar, plus extra for sprinkling
30g goat’s cheese

Choko salsa

Quantity Ingredient
1 choko, finely diced
1/2 fennel bulb with fronds attached, finely diced
2 pears, finely diced
50g cooked black beans, (see Latin Larder)
50g pickled jalapenos, chopped
or 50g Mexican-style pickles, preferably homemade
1 handful coriander leaves, chopped
4 limes, juiced
pinch salt


  1. Heat the olive oil in a large frying pan over medium heat, add the sliced garlic, mushrooms, chipotle chillies and cumin and season with salt. Cook for 5 minutes, stirring occasionally, until the mushrooms have softened, then sir in the chopped coriander and transfer to a baking tray to cool.
  2. Meanwhile, make the queso fundito sauce. Melt the butter in a small saucepan, add the flour and cook, stirring, for 2 minutes over low heat to form a roux. Gradually add the milk, stirring constantly, then add a splash of the jalapeño pickling liquid and the cheeses and bring to the boil. Reduce the heat to a gentle simmer and cook until thick enough to coat the back of a spoon, then pass through a sieve. Return to the pan, season to taste with salt and pepper and keep warm.
  3. Arrange the tortillas on a clean work surface and top each with a little of the grated jack cheese and a generous spoonful of the mushroom mixture. Fold over the tortillas and transfer them to a 32 cm x 20 cm oven dish to cover the surface evenly.
  4. Preheat an overhead grill (broiler) to medium high. To make the salsa, add all the ingredients to a bowl and mix together well. Set aside.
  5. Cover the quesadillas with the queso fundito sauce, sprinkle over a little extra mozzarella and cheddar and place under the grill (broiler) for 10 minutes, or until nicely coloured all over.
  6. To serve, place the quesadilla dish in the centre of the table and spoon over generous amounts of the salsa. Serve immediately.

* Tip

  • For a crunchy topping add some smashed blue corn (tortilla) chips before baking.
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