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Mushroom quesadillas
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Total Time:
15 minutes
Easy and delicious meat-less quesadillas with gooey cheese, crispy shell, and a kick of chipotle powder. Perfect for a quick and satisfying meal - just serve with sour cream and hot sauce for a flavor-packed bite!
Ingredients:
  • 3 tablespoons extra-virgin olive oil (45ml)
  • 200 g portobello mushrooms sliced 8mm thick (or other mushrooms of choice)
  • ½ teaspoon chipotle powder
  • ¼ teaspoon cooking salt
  • ¼ teaspoon black pepper
  • ¾ cup (75g) colby cheese shredded
  • 2 x 20 cm flour tortillas
  • Sour cream
  • Pico de Gallo (page 224 of RecipeTin Eats: Dinner)
  • Guacamole or Avocado Crema (page 220 of RecipeTin Eats: Dinner)
  • Lime wedges
Instructions:
  • Saute mushrooms - Heat 2 tablespoons of oil in a non-stick frying pan over medium-high heat. Add mushrooms and saute for 1 minute, tossing with a spatula. Pour in remaining 1 tablespoon of oil, coat the mushrooms, then sprinkle with chipotle powder, salt, and pepper. Continue cooking for another 1½ minutes until mushrooms are golden. Transfer to a bowl and clean the pan with a paper towel. Assemble quesadillas - Sprinkle half of the cheese on one side of a tortilla, top with half of the mushrooms, then fold in half. Repeat with the second tortilla. Cook quesadillas - Place the frying pan back on medium heat (no extra oil needed). Transfer tortillas to the pan and cook for 1½ minutes until golden and crispy. Flip and cook for another 1 minute until crisp. Serve - Cut each quesadilla in half and serve with sour cream, Pico de Gallo, Guacamole, or Avocado Crema on the side for dipping. Finish with a squeeze of lime.

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