Best Roasted Chili And Portabello Quesadillas Recipes

ROASTED RED PEPPER QUESADILLAS

Steps:

• Cook bacon until crisp in medium non-stick skillet. Remove bacon. Skip this step if you want it meatless.
• Add onion and garlic to bacon fat (or olive oil if vegetarian) and sauté until soft and translucent, about 5 minutes.
• Add roasted red peppers and saute for an additional 2 minutes. Remove vegetables from pan and let them drain.
• Wash pan clean and make sure to dry it well. Place pan back on burner and heat over medium heat. You want to give the cheese time to melt without burning the tortilla.
• Place 1 tortilla in hot pan and brown on one side. Repeat with other tortillas.

PORTABELLA MUSHROOM QUESADILLAS

Steps:

• Preheat oven to 450 degrees.
• Cut portabello mushrooms into slices about 1/4" thick.
• Heavily spray large baking sheet with olive oil cooking spray.
• Spread mushrooms in single layer on sheet; place garlic on there also.
• Bake in 450 degree oven for about 30 minutes, or until roasted and tender.
• Lightly spray baking sheet.
• Place tortillas on baking sheet.
• Remove skin from garlic; mash garlic on tortilla with fork, spread around.
• Do the same with the other tortillas.
• Chop mushroom into pieces and divide among tortillas.
• Mix together cheeses in a bowl; put approximately 1/4 cup of cheese blend on each tortilla.
• Divide oregano among tortillas, and add a pinch of cayenne, if desired.
• Fold tortilla in half and spray top lightly with olive oil spray.
• Bake in 450 degree oven for approximate 5-8 minutes, or until cheese is melted and top is lightly browned.
• Cut each quesadilla into 3 pieces and serve.

MUSHROOM QUESADILLAS

Steps:

• In a medium bowl, mix the mushrooms, onion, garlic, and chilies until well combined.
• Place oil in a large heavy skillet over medium-high heat and heat until oil is shimmering. Add the mushroom mixture, season very lightly with salt, and cook, stirring and tossing, until the mushrooms are browned, 6 to 10 minutes. Scrape into a bowl and season with more salt if needed.
• Divide the cheese among the tortillas, spreading a portion over half of each tortilla, leaving a small empty border, about 1 inch, at the edge. Divide the mushroom mixture among the tortillas, placing it on top of the cheese. Divide the epazote leaves, if using, among the tortillas. Fold the empty side over the filling and press firmly to close.
• Heat a cast-iron or other heavy griddle over medium heat. Cook the quesadillas in batches, turning once, until light golden brown and crisp, about three minutes per side. Serve immediately, with sour cream and salsa verde on the side.

SPINACH AND MUSHROOM QUESADILLAS

Steps:

• Prepare spinach according to package directions. Drain and pat dry.
• Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
• Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
• Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

ROASTED CHILI AND PORTABELLO QUESADILLAS

Steps:

• 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.