Roasted Chili and Portabello Quesadillas
photo by Ms B.
- Ready In:
- 35mins
- Ingredients:
- 5
- Serves:
-
2-4
ingredients
- 2 hatch chiles, roasted,seeded and chopped (or what ever peppers you have available)
- 2 portabella mushrooms, chopped
- olive oil
- 1⁄2 - 1 cup medium cheddar or 1/2-1 cup monterey jack cheese
- 2 -4 fresh flour tortillas
directions
- 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.
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Reviews
-
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. Recipe #10529 was a great complement to these, and I highly recommend both recipes to anyone.
-
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
RECIPE SUBMITTED BY
riffraff
Fort Worth, Texas
I'm an adventurous foodie. Cooking is how I express myself.