Tacofino's mushroom quesadilla

Vancouver's favourite taco joint Tacofino may not have expanded to Eastern Canada yet, but that doesn't mean you can't enjoy executive chef Jason Sussman's fresh, sustainable and made-from-scratch fare at home.

Cure that NYE hangover and start the new year with this cheesy and flavourful mushroom quesadilla.


4 tbsp olive oil
2 tsp minced garlic
2 tsp minced shallots
4 cups mixed mushrooms, (oyster, shiitake, chanterelles, pines, cauliflower, when in season)
4 tsp house chili mix
4 tsp salt
1 tbsp butter

Heat a pan to medium. Add oil, garlic, and shallots. Heat through for about 1 minute. Add mushrooms and cook on low to medium heat for 5-10 minutes. I usually start with the oysters and pines and then add the more delicate mushrooms after a couple of minutes. Season with the chili mix and salt. Add butter and adjust seasoning.

House chili mix

1 dried chipotle pepper
1 dried ancho pepper
1 dried guajillo pepper

Preheat oven to 375 F. Roast the peppers for about 10 minutes or until puffed and aromatic. Do not burn. Cool.

Take the seeds out of the peppers and pulse in a spice grinder or food processor.


2 tbsp grape seed or canola oil
1 pkg 4 or 6 inch corn tortilla
finely grated cheese, (asadero, cheddar, and monteray jack, as needed)
cooked mixed mushrooms, from recipe above
4 tbsp chopped cilantro

Heat the grape seed oil in a large pan on medium heat. Place one tortilla in the oil and start to crisp. Add the cheese and mushrooms and cilantro. Cover with second tortilla. Cook the first side until crispy. Turn over and do the same, making sure that the cheese is melted.

Cut in half and garnish with cilantro and house chili mix.