1/1 Photo of Mile-High Quesadillas
Stack them up high! A Rachael Ray recipe that is sure to please!
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Units: US | Metric
- 5 tablespoons extra virgin olive oil, divided
- 4 portabella mushrooms, gills removed and sliced
- 1 medium red onion, diced
- 2 garlic cloves, grated
- 1 -2 jalapeno, seeded and chopped (to taste)
- black pepper
- 2 avocados
- 1 1/2 cups fresh cilantro, divided (1 cup leaves removed from stems and 1/2 cup chopped)
- 1 lime, juice of
- 1 cup sour cream
- 2 -3 dashes hot sauce
- 1 (15 ounce) can refried beans (or 1 can of black beans mashed)
- 14 (8 inch) whole wheat tortillas
- 2 cups monterey jack cheese, grated
- 1Preheat oven 350°F
- 2Preheat a large skillet over high heat with 3 tablespoons of extra virgin olive oil.
- 3Add the mushrooms and sauté until golden. Add onion, garlic, jalapeno, salt and black pepper, and saute until softened and slightly caramelized.
- 4While the veggies are cooking, make the dipping sauce:.
- 5In a food processor, puree avocado, 1 cup cilantro, lime juice, sour cream and hot sauce. Salt to taste. Pour into a serving bowl and set aside.
- 6Over an open flame of a gas burner or a hot grill, lightly char each side of all 14 tortillas and reserve on a plate. I don't have a gas burner so place in my grill pan.
- 7In a small bowl, add the beans and mix in remaining 1/2 cup chopped cilantro, salt and ground black pepper, and reserve.
- 8Once the veggies are done, add them to the food processor bowl the dipping sauce was pureed inches Add the cheese and process to a slightly chunky paste.
- 9On a clean work surface, lay 6 tortillas out and spread the cheese mixture on 3 of them. On the other 3, spread refried beans. Stack them up, alternating one cheese tortilla, then one bean tortilla, topping with a plain tortilla, so you have a 7-layer stack. Repeat with the remaining tortillas, alternating the filling the same way as before and topping with a plain tortilla.
- 10Preheat a skillet over medium low heat with a tablespoon of olive oil and place one stack into the skillet. Cook until brown on each side, about 3 minutes. When the first 7-layer stack is done, pop it into the oven to stay warm while you brown the other.
- 11To serve, gently cut each Mile-High Quesadilla into wedges using a serrated knife, and serve with the avocado dipping sauce alongside. Enjoy!
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Nutritional Facts for Mile-High Quesadillas
Serving Size: 1 (1911 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 767.5
- Calories from Fat 555
- Total Fat 61.7 g
- Saturated Fat 22.3 g
- Cholesterol 80.1 mg
- Sodium 846.4 mg
- Total Carbohydrate 35.3 g
- Dietary Fiber 14.4 g
- Sugars 7.2 g
- Protein 25.2 g
The following items or measurements are not included:
whole wheat tortillas