INGREDIENTS:Mushroom Filling: 2-3 Tbsp. unsalted butter 1 onion, diced 1 garlic clove, minced 1 lb. fresh white or oyster mushrooms, cleaned and roughly chopped 1 ½ tsp. salt ½ tsp. freshly ground black pepper 2 chiles de arbol, stemmed, seeded and finely ground (or ½ tsp. cayenne pepper) 1 bunch epazote or parsley, leaves only, roughly chopped 3/4 cup grated Cotija cheese (or aged Romano or Parmesan) ¼ cup grated melting cheese (Asadero, Manchego, Panela or Jack)Swiss Chard Filling: 2 Tbsp. ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.