continued (page 4 of 4)
Add salt to taste.
Queso Oaxaca, Poblano Chile and Mushroom Quesadillas
Roast fresh poblano chiles on a comal or grill until skins are burnt on all sides, then sweat them in a sealed plastic bag for twenty minutes. Peel the chilies and slice into strips. Roast cremini mushrooms on grill and slice.
Put the flour tortilla on the grill, place a handful of Queso Oaxaca (we used Albanian string cheese) onto the tortilla for a few moments, throw peppers and mushrooms on top and fold tortilla in half. Flip once to grill the other side.
Top with salsa and guacamole.
The recipes in this story have not been tested in the Gourmet kitchens.
Adam Harrison Levy is a writer and documentary filmmaker. He lives in New York.
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