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Portobello mushroom, cheddar and caramelised onion quesadillas
Portobello mushroom, cheddar and caramelised onion quesadillas
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Prep Time:
5 minutes
Cook Time:
33 minutes
Total Time:
38 minutes
Try NY-style quesadillas with caramelized onions and mushrooms for a delicious twist on a classic dish.
Ingredients:
  • 36.40 gm olive oil
  • 2 onions, sliced
  • 12.00 gm brown sugar
  • 80ml balsamic vinegar
  • 20g unsalted butter
  • 3 large garlic cloves, crushed
  • 4 portobello or other large flat mushrooms, thinly sliced
  • 3 thyme sprigs, leaves picked
  • 8 flour tortillas or wholegrain wraps
  • 200g vintage cheddar, grated
  • Handful rocket leaves, roughly chopped
  • 120g sour cream
  • Juice of 1/2 lemon
Instructions:
  • In a frypan over low heat, warm 1 tablespoon of oil. Sauté the onion for 10-12 minutes until soft. Stir in the sugar and balsamic vinegar, and continue cooking for 5 more minutes until the onion caramelizes. Remove from heat and set aside.
  • In a separate frypan, melt the butter with 1 tablespoon of oil over medium heat. Sauté garlic, mushrooms, and thyme together for 3-4 minutes until tender. Set aside when done.
  • Preheat a chargrill pan or large non-stick frypan over high heat. Toast each tortilla for 30 seconds on one side until slightly charred. Repeat with the rest of the tortillas.
  • Lay 4 toasted tortillas on a work surface. Divide the caramelised onion and mushroom mixture, grated cheese, and rocket leaves evenly among them. Place the remaining 4 tortillas on top, toasted-side down, to make sandwiches.
  • Preheat the chargrill pan or frypan over high heat. Cook each quesadilla for 2-3 minutes until one side is toasted. Flip carefully and cook for another 1-2 minutes until the cheese melts and the tortilla is toasted. Keep warm as you cook the remaining 3 quesadillas.
  • Prepare the zesty lemon sour cream by mixing sour cream and fresh lemon juice in a bowl.
  • Top the warm quesadillas with a dollop of lemon sour cream.

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