Mexico City-style quesadillas fritas (blue corn masa turnovers) with mushroom and with cheese-and-poblano fillings

Pulse cremini, button and shiitake caps in a food processor to a fine chop.

Heat a spoonful of bacon drippings in a large skillet over medium high; saute the mushrooms until all the liquid has evaporated.

Add about half a white onion and a little serrano, chopped, then rough-chopped epazote leaves; stir in. Season with a little salt.

Roast a large poblano over a flame until blackened and blistered; cool a couple of minutes, pull off the skin, remove the seed pod, rinse briefly and slice into thin strips.

Grate Monterey Jack in the food processor.

In a large bowl mix blue corn masa harina with a third of a cup of flour, about a teaspoon of baking powder and about half a teaspoon of salt.

Add a generous cupful of hot tap water and a couple of tablespoons of rendered bacon fat; mix by hand into a smooth dough.

Press out small tortillas, fill with cheese and poblano or with mushroom, close, fry until crisp and sprinkle with salt.