Prep 20 mins
Cook 25 mins
Stack them up high! A Rachael Ray recipe that is sure to please!
- 73.94 ml 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
- 354.88 ml fresh cilantro, divided (1 cup leaves removed from stems and 1/2 cup chopped)
- 1 lime, juice of
- 236.59 ml sour cream
- 0.5-0.75 ml hot sauce
- 425.24 g can refried beans (or 1 can of black beans mashed)
- 14 (112 inch) whole wheat tortillas
- 473.18 ml monterey jack cheese, grated
- Preheat oven 350°F
- Preheat a large skillet over high heat with 3 tablespoons of extra virgin olive oil.
- Add the mushrooms and sauté until golden. Add onion, garlic, jalapeno, salt and black pepper, and saute until softened and slightly caramelized.
- While the veggies are cooking, make the dipping sauce:.
- In 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.
- Over 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.
- In a small bowl, add the beans and mix in remaining 1/2 cup chopped cilantro, salt and ground black pepper, and reserve.
- Once 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.
- On 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.
- Preheat 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.
- To serve, gently cut each Mile-High Quesadilla into wedges using a serrated knife, and serve with the avocado dipping sauce alongside. Enjoy!
This is pretty easy and very good. I skipped putting the grill marks on but did everything else as directed. This isn't as spicy as we would like, even with the jalapenos, so next time I will add in some Pepper Jack cheese to it, but that is the only change I will make. I thank you for another great Mexican dish that pleased my "Mexican wanna-be" son. Made for Rookie Recipe Tag ~Summer 2013~.