Roasted Chili and Portabello Quesadillas |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. 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:
1. Roast chilis in the oven or on the grill, seed, chop and set aside.
2. Saute mushrooms in olive oil till tender.
3. You can brush them with oil and grill them whole, then chop.
4. On a skillet over medium high heat, sprinkle 1 tortilla with cheese.
5. Top cheese with mushrooms and chilis.
6. Top with another tortilla.
7. Heat both sides til crisp.
8. Cut into triangles and serve warm.
9. We like to dunk into sour cream, guacamole or salsa.
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