This recipe for Roasted Chili and Portabello Quesadillas brings together 2 hatch chiles, roasted,seeded and chopped (or what ever peppers you have available), 2 portabella mushrooms, chopped, olive oil in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 2 servings.
Living in Tijuana for years, it’s been hard to be back living in the U.S. Everyone once in a while, (once a month), I absolutely have to make this. Best if you can make homemade flour tortillas, but just fine with store bought.
I found this recipe on the Idaho Bean Commission web site, and it’s a keeper. Next time I’ll add some corn, but otherwise this is really tasty and you won’t miss the meat. I didn’t use cooking spray or the oven–just cooked on the stove in a little butter. I skipped the sour cream because I didn’t think it needed it.
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