Portabella Quesadillas
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
2 quesadillas
- Serves:
- 2
ingredients
- 14.79 ml olive oil
- 236.59 ml red bell pepper, sliced thin
- 236.59 ml yellow onion, diced
- 118.29 ml broccoli, chopped
- 1 portabella mushroom cap, sliced thin
- 4.92 ml chili powder (to taste)
- 4.92 ml ground cumin (to taste)
- 118.29 ml refried beans (use vegetarian if available)
- 59.14 ml part-skim mozzarella cheese, shredded (optional)
- 2 flour tortillas, burrito size
directions
- In large saucepan, heat olive oil over medium-high heat.
- Add bell pepper and onion and saute until just tender, 3-5 minutes.
- Add broccoli and mushrooms and saute until just tender, about 3 minutes.
- Add chili powder and cumin, stir well.
- Preheat a large skillet on medium heat or a flat griddle on 300°F.
- Spread 1/4 cup refried beans and half of veggie mixture on one half of each tortilla.
- Sprinkle on half of mozzarella cheese on veggie mixture on each tortilla.
- Fold other side of tortilla over cheese, veggies, and beans. Your quesadilla should resemble a poofy half moon.
- Place on skillet or griddle and warm until slightly brown.
- Flip over and warm other side. Make sure cheese is melted.
- Remove from heat.
- Allow to cool for a few minutes.
- Cut each quesadilla into three or four wedges.
- Note: Various veggies can be substituted in this recipe. Consider your tortilla and refried beans the base. The veggies and cheese you choose to use are up to you. The portabella mushrooms really add a "meatiness" to this vegetarian dish!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is definitely a decandant and filling quesadilla! I left out the broccoli and used a green pepper instead of the red. I left the seasonings the same and they were perfect for my taste. Since its just me, I made it as stated (adding more green pepper, onion and mushrooms to make up for lack of broccoli) and kept the leftover veggies for the next day. The first time I made it, I used fat-free cheese, but I couldn't really taste it (maybe cause it was fat-free) so I omitted the cheese the second time and I liked it better that way. I found the refried beans were creamy enough to make up for any lack of cheese. I cooked these on my George Foreman and used regular fat-free refried beans (not vegetarian). Will definitely make again!
-
This was outstanding! Prep time was minimal, it was easy to make and to modify for our personal tastes. I cut out the chili powder and the beans - my husband and I don't like them, and put in a yellow bell pepper instead. They came out fantastic. I've got a friend who is vegetarian, and now I've got something great to make for her when she visits!
Tweaks
-
This was outstanding! Prep time was minimal, it was easy to make and to modify for our personal tastes. I cut out the chili powder and the beans - my husband and I don't like them, and put in a yellow bell pepper instead. They came out fantastic. I've got a friend who is vegetarian, and now I've got something great to make for her when she visits!
RECIPE SUBMITTED BY
I'm a 33-year-old writer, mother, and wife. My family includes my motorcyle-obsessed husband, Myron, my 3-year-old firecracker daughter Melody Bee, a noisy and loveable Mini-Schnauzer named Max, a fiery and protective Scottish Terrier named Sammy, and a yellow, fiesty budgie (parakeet) named Lemonhead. We're expecting a baby boy, due August 4, 2008.
I work full time in the Quality/Safety department at a hospital. When I'm not working or taking care of my family, I enjoy reading and writing fiction, yoga, gardening taking pictures, and (of course) cooking!
Most of the meals that I cook are vegetarian. I stopped eating beef, pork, and chicken at the beginning of 2007, but I sometimes cook up some meaty dishes for my husband. I don't really call myself vegetarian because I do eat dairy, fish, and eggs, yet I daily incorporate lots of vegetarian and vegan foods in my diet (and that of my family's) because most of the dishes are so healthy.
*********************************************
Recipe Ratings:
Most of the time, I can tell when a recipe will turn out well just by the blend of ingredients and the way it is prepared. But occassionally, there's a recipe that sounds great that turns out awful for me. At all times, I will give a complete review of what I changed or what I think the problem was if the recipe didn't turn out "perfect." Here's how I've been rating recipes.
***** FIVE Stars: I made the recipe without any major changes to ingredients or preparation, and it turned out perfect. If I made any changes, it was due to what I had on hand, not because the recipe was bad as is. I'd make this recipe again without a doubt. And I'd be proud to serve it to my family and friends.
**** FOUR Stars: The recipe is very good, but I needed to tweak it just ever so slightly to my liking. (This does not include recipes I change because of the ingredients I have on hand. Instead, a four-star recipe was just a little "off," but easily fixed with minor changes.) I'd probably make this again, and I'd recommend this recipe to others.
*** THREE Stars: The recipe is good, but needed many modifications to bring it to my liking. I either had to omit, substitute, or increase ingredients or something was just not right with the texture or taste.
** TWO Stars: This recipe was a real bummer both in taste and preparation. I was disappointed in the outcome and couldn't even modify the recipe enough without it becoming a whole different recipe. I wouldn't make this again, and I wouldn't recommend it to anyone.
* ONE Star: I'd be embarrassed to serve this recipe to my worst enemy. Fortunately, I haven't come across many of these recipes on this site. Chances are, there had to be something wrong with the cooking instructions for this to turn out so bad!
NO Stars: The recipe was a catastrophe. It was completely inedible and had to be thrown away before it even reached a serving plate. My dogs begged to be let outside for fresh air while this dish was cooking.
+++++++++++++++++++++++++++++++++++++++++++++
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">