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    You are in: Home / Recipes / Roasted Chili and Portabello Quesadillas Recipe
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    Roasted Chili and Portabello Quesadillas

    Roasted Chili and Portabello Quesadillas. Photo by ms_bold

    1/1 Photo of Roasted Chili and Portabello Quesadillas

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    riffraff's Note:

    Got this recipe at the recent Hatch Chili Festival at Central Market. You can substitute canned chilis, drained or any kind of peppers you have available to your taste.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Roast chilis in the oven or on the grill, seed, chop and set aside.
    2. 2
      Saute mushrooms in olive oil till tender.
    3. 3
      You can brush them with oil and grill them whole, then chop.
    4. 4
      On a skillet over medium high heat, sprinkle 1 tortilla with cheese.
    5. 5
      Top cheese with mushrooms and chilis.
    6. 6
      Top with another tortilla.
    7. 7
      Heat both sides til crisp.
    8. 8
      Cut into triangles and serve warm.
    9. 9
      We like to dunk into sour cream, guacamole or salsa.

    Ratings & Reviews:

    • on March 24, 2008

      55

      These are the best quesadillas that I have had in some time, and I didn't even have the Hatch chiles. I used roasted red chile, sauteed my mushrooms with sliced onions, and added grilled chicken to my hubby's quesadilla. I had multi-grain flour tortillas on hand and really liked the crunch of the seeds and nuts in the crispy tortilla. Our cheese was a cheddar and monterey jack blend, and we really only used less than a cup for both quesadillas. The veggie fillings were flavorful enough that lots of cheese wasn't necessary at all. Nat's Guacamole was a great complement to these, and I highly recommend both recipes to anyone.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 02, 2005

      55

      This is a wonderful recipe. I used frozen Bueno chiles from NM and a combination of cheddar and jack cheese. The mushrooms were a wonderful addition. When I was making the recipe, it looked like it was going to really be tasty, so I made several and we ate them for supper. They really didn't need anything else, but I heated some salsa and served on the side. I love chiles, and this recipe is a great way to use them. Thanks, riff for posting this wonderful

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 20, 2004

      55

      Really great appy recipe here. I made as directed, but also added some chopped garlic, and some chopped onion to the mushrooms when I sauted them. The flavors mixed really well. Served with homemade salsa and some sour cream and we were both very pleased. A keeper for sure.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Chili and Portabello Quesadillas

    Serving Size: 1 (93 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 247.2
     
    Calories from Fat 107
    43%
    Total Fat 11.9 g
    18%
    Saturated Fat 6.5 g
    32%
    Cholesterol 29.6 mg
    9%
    Sodium 374.4 mg
    15%
    Total Carbohydrate 24.2 g
    8%
    Dietary Fiber 2.8 g
    11%
    Sugars 4.5 g
    18%
    Protein 12.5 g
    25%

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