Roasted Chili And Portabello Quesadillas Recipes

GRILLED PORTOBELLO AND SUMMER SQUASH QUESADILLAS

Steps:

• Preheat the grill to medium high. Brush all of the vegetables with olive oil and sprinkle with sea salt.
• Place the vegetables on the hot grill and cover. Cook for 5 to 8 minutes, flip and continue grilling another 5 to 8 minutes, or until charred and soft. Transfer vegetables to a cutting board and chop into bite sizes.
• Heat a skillet to medium-high and add enough oil to lightly coat the surface.
• Place one large flour tortilla on the hot skillet and sprinkle desired amount of mozarella cheese (I use about 1/4 to 1/3 cup per quesadilla) over the whole tortilla. Cook for about 30 seconds to 1 minute, or until cheese is mostly melted.
• Layer a generous amount of vegetables over half of the tortilla, then fold tortilla in half. continue cooking until tortilla reaches desired level of crisp. Transfer to a cutting board and chop into pieces. Repeat for remaining ingredients.

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.

ROASTED PORTOBELLOS WITH PESTO

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.

GRILLED PORTOBELLO QUESADILLAS

Steps:

• Heat grill to medium. In a small bowl, whisk together oil and vinegar; season with salt and pepper. Brush both sides of mushrooms with oil mixture; starting with stem side up, grill mushrooms until tender when pierced with the tip of a sharp paring knife, 8 to 12 minutes, turning once. Remove from grill; slice 1/2 inch thick.
• Layer one half of each tortilla with cheese, scallions, mushroom slices, and then more cheese, dividing toppings evenly. Fold tortilla over filling; using your hands, carefully transfer filled tortilla to grill. Cook until tortilla is slightly charred and cheese is melted, 2 to 3 minutes per side. Serve with salsa, and garnish with sour cream, if desired.