Roasted Chili and Portabello Quesadillas
At a Glance
- Total
- 35 min
- Servings
- 2.00 - serving(s)
Categories
- Main Course
- Sandwiches
- Mexican-inspired
- Stovetop
- Mexican-Inspired
Dietary
- Vegetarian
Allergens
- Wheat
- Milk
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
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.
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Equipment
Oven or grill, skillet
Ingredients
- 2 hatch chiles, roasted,seeded and chopped (or what ever peppers you have available)
- 2 portabella mushrooms, chopped
- olive oil
- 1/2-1 cup medium cheddar or 1/2-1 cup monterey jack cheese
- 2 -4 fresh flour tortillas
Instructions
Roast chilis in the oven or on the grill, seed, chop and set aside.
Saute mushrooms in olive oil till tender.
You can brush them with oil and grill them whole, then chop.
On a skillet over medium high heat, sprinkle 1 tortilla with cheese.
Top cheese with mushrooms and chilis.
Top with another tortilla.
Heat both sides til crisp.
Cut into triangles and serve warm.
We like to dunk into sour cream, guacamole or salsa.
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