Roasted Chili And Portabello Quesadillas Recipes

ROASTED PORTOBELLO CAPS

Steps:

• Preheat oven to 450 degrees F. Coat a rimmed baking sheet or roasting pan with cooking spray.
• Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes.
• Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, the remaining 1/8 teaspoon salt and pepper in a small bowl. Remove the mushrooms from the oven and top each cap with about 2 tablespoons of the breadcrumb mixture, spreading evenly. Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.

GRILLED PORTOBELLO QUESADILLAS

Steps:

• Heat grill to medium. In a small bowl, whisk together oil and vinegar; season with salt and pepper. Brush both sides of mushrooms with oil mixture; starting with stem side up, grill mushrooms until tender when pierced with the tip of a sharp paring knife, 8 to 12 minutes, turning once. Remove from grill; slice 1/2 inch thick.
• Layer one half of each tortilla with cheese, scallions, mushroom slices, and then more cheese, dividing toppings evenly. Fold tortilla over filling; using your hands, carefully transfer filled tortilla to grill. Cook until tortilla is slightly charred and cheese is melted, 2 to 3 minutes per side. Serve with salsa, and garnish with sour cream, if desired.

GRILLED PORTOBELLO QUESADILLAS

Steps:

• Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the portobellos on both sides with oil and season with salt and pepper.
• Grill the portobellos gill side up until grill marks form on one side, about 3 minutes. Flip and continue to grill until tender, about 2 to 3 minutes more. Thinly slice the portobellos.
• Put a tortilla in a 12-inch skillet over medium heat. Sprinkle the tortilla with half of the portobellos, scallions, and cheeses. Top with another tortilla and lightly press down with a metal spatula.
• Cook, flipping once, until browned on both sides, 2 to 4 minutes per side. Transfer to a plate.
• Repeat, using the remaining tortillas and filling. Slice the quesadillas into wedges and serve.

ROASTED PORTOBELLO FAJITAS

Steps:

• Wash and dry your mushrooms. Gently de-stem them: hold cap in one hand, and grab the stem with your dominate hand. Gently twist the stem and pull away from the cap.
• Slice the mushrooms and put in a large baking dish.
• In a small bowl, mix together all of the ingredients for the marinade. Pour the marinade over the sliced mushrooms. Use your hand to turn the mushrooms over so they are coated on all sides. Cover with foil and let marinate for at least 30 minutes.
• Heat the tortillas according to package directions and keep warm.
• Preheat the oven to 400 degrees. Roast the mushrooms, covered for 15 minutes. Uncover and roast an additional 10 minutes.
• While the mushrooms are roasting, heat some oil in a medium pan over medium heat. Add the onions and peppers and season with salt and pepper. Sauté until they are soft and starting to brown, about 10 minutes or so.
• Serve the mushrooms and onion and pepper mixture on warm tortillas with the optional toppings you prefer. Enjoy!

ROASTED PORTOBELLO FAJITAS

Steps:

• Preheat the oven to 415 degrees F. Line one large baking sheet with parchment paper, and lightly oil one small casserole dish.
• Coat the full surface of the portobello mushrooms with olive oil and sprinkle both sides with salt. Place them gill-side up in the prepared casserole dish.
• Spread the bell peppers, pasilla pepper, and onions over one baking sheet and drizzle with enough olive oil to coat the vegetables, about 2 to 3 tablespoons. Sprinkle with chili powder, cumin, paprika, and sea salt. Use your hands to toss the peppers and onion until everything is well coated in oil and seasonings.
• Place both the sheet of peppers and the casserole dish with the mushrooms into the preheated oven. Roast for 20 to 30 minutes, flipping the mushrooms and stirring the peppers half-way through, or until peppers and mushrooms are golden-brown, and cooked through.
• Remove from the oven and allow vegetables to cool slightly. When cool enough to handle, transfer the portobello mushrooms to a cutting board and cut into thick slices.
• While the vegetables are roasting, prepare the chipotle sour cream sauce and the guacamole.
• Add all of the ingredients for the chipotle sour cream to a bowl and stir well until combined. Taste sauce for flavor and add more lime juice, sea salt, adobo chilies, and/or adobo sauce to taste. Cover and refrigerate until ready to use.
• Add the ingredients for the guacamole to a bowl and mash and stir until guacamole reaches desired consistency. If desired, add more goodies, such as red onion, chopped tomato, cilantro, salsa, etc. Cover and refrigerate until ready to use.
• Toast corn tortilla ovens on the stovetop or in the oven until crispy. Load them up with desired amount of roasted portobello, bell peppers, chipotle sour cream, and guacamole. Garnish with fresh cilantro if desired.

POBLANO, CHICKEN, AND MUSHROOM QUESADILLAS

Steps:

• Preheat broiler to high.
• Cut poblano in half lengthwise; discard seeds and membranes. Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes or until blackened. Wrap tightly in foil. Let stand 5 minutes. Peel; coarsely chop. Place poblano in a bowl.
• Place chicken in a skillet, and cover with water; bring to a boil over medium-high heat. Boil 1 minute. Remove pan from heat; cover and let stand 15 minutes or until chicken is done. Remove chicken from pan; cool slightly. Shred chicken with 2 forks. Add chicken to poblano.
• Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add mushrooms; sauté 5 minutes or until tender. Add onion and garlic; cook 2 minutes. Add mushroom mixture to poblano mixture. Stir in oregano, salt, and red pepper. Top one side of each tortilla with 2 tablespoons cheese and about 1/3 cup poblano mixture. Fold tortillas in half over filling.
• Wipe pan clean with paper towels. Heat pan over medium heat. Add 1 teaspoon oil; swirl to coat. Add 4 quesadillas to pan, and cook 1 minute on each side or until golden. Remove quesadillas from pan, and cut each into 3 wedges. Repeat procedure with remaining 1 teaspoon oil and remaining 4 quesadillas.
• Combine rind and yogurt in a small bowl, stirring with a whisk. Serve yogurt mixture with quesadillas.

CHICKEN AND ROASTED POBLANO QUESADILLA WITH AVOCADO CREAM

Steps:

• Prick the chicken all over with a fork and put in a medium bowl. Rub the cumin and 3/4 teaspoon salt into the chicken. Add 1/4 cup of the sour cream and half the lime zest and juice and mix until the chicken is coated. Let sit at room temperature for 15 minutes.
• Blend the avocado, remaining 1/4 cup sour cream, remaining lime zest and juice, 3 tablespoons water and 1/2 teaspoon salt in a blender until very smooth; refrigerate until ready to use.
• Meanwhile, preheat the broiler. Line a rimmed baking sheet with foil.
• Put the poblanos skin-side up on the prepared baking sheet and broil until the skin is wrinkled and charred in spots, 2 to 3 minutes. Transfer the poblanos to a medium bowl, cover with plastic wrap and let steam for 5 minutes. Run the poblanos under cold water and remove and discard the skin. Cut the poblanos into small bite-size pieces and return them to the bowl.
• Transfer the chicken to the baking sheet and broil, turning once, until browned in spots and cooked through, 4 to 5 minutes per side. Let cool for a few minutes. Cut it into small bite-size pieces. Add the chicken and half of the scallions to the bowl with the poblanos and toss to combine. Combine the cheese and garlic in a small bowl.
• Top 4 tortillas with 1/4 cup of the cheese mixture, one-quarter of the chicken-poblano mixture then 1/4 cup more cheese mixture. Top each with 1 of the remaining 4 tortillas and press lightly.
• Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add 1 quesadilla to the skillet and cook, turning once, until it is golden and the cheese is melted, 2 to 3 minutes per side. Transfer to a baking sheet or large plate and repeat with the remaining oil and quesadillas. Cut each quesadilla into quarters and sprinkle with the remaining scallions. Serve with a dollop of the avocado cream, lime wedges and salsa on the side.

ROASTED VEGETABLE CHILI

Steps:

• Heat oven to 450 degrees. Spray 2 large cookie sheets with nonstick cooking spray. In a large bowl, separate onions into rings, add eggplant, bell pepper and oil. Toss to coat. Place in a single layer on sprayed cookie sheets. Bake for 15-18 minutes or until veggies are tender and browned, turning occasionally. Cool 5 minutes then coarsely chop the vegetables.
• Mean while in a dutch oven or large saucepan cook ground beef and garlic over medium high heat for 5-7 minutes or until beef is thoroughly cooked, stirring frequently, drain.
• Add chopped roasted vegetables, tomatoes, chili powder, salt and cinnamon, mix well. Bring to a boil, reduce heat to low, simmer 30-40 minutes, stirring occasionally. Sprinkle individual servings with cheese.

SHRIMP AND MUSHROOM QUESADILLAS

Steps:

• 1 Stir together chili powder, cumin, and salt in small dish. Sprinkle shrimp with half of spice mixture and toss to coat. Spray large skillet with nonstick spray and set over medium-high heat. Add shrimp to skillet and cook, turning occasionally, until shrimp are just opaque in the center, about 3 minutes. Transfer shrimp to plate and set aside.
• 2 Spray same skillet with nonstick spray. Add mushrooms, onion, jalapeño, garlic, and remaining spice mixture to skillet. Cook, stirring occasionally, until vegetables are softened and most liquid has evaporated, about 5 minutes. Remove from heat; stir in shrimp and cilantro.
• 3 Layer one quarter each of shrimp mixture and Monterey Jack on half of each tortilla. Fold unfilled half of each tortilla over filling, pressing down lightly.
• 4 Wipe skillet clean, spray with nonstick spray, and set over medium-high heat. Add 2 quesadillas and cook until cheese melts and outsides of tortillas are lightly browned, about 4 minutes on each side. Transfer quesadillas to a plate and keep warm. Repeat with remaining 2 quesadillas. Serve with lime wedges.
• Serving size: (1 quesadilla)

ROASTED RED PEPPER AND MUSHROOM QUESADILLAS

Steps:

• Preheat oven at 350 degrees F. Line a large baking sheet pan with parchment paper. Slice bell pepper in half and remove stem and seeds. Julienne bell pepper and thinly slice mushrooms.
• Place your sliced mushrooms and julienne bell peppers in a large mixing bowl. Drizzle avocado oil, sprinkle salt, pepper, garlic powder, oregano, and cumin. Stir making sure red bell peppers and mushrooms are fully coated with oil and spices.
• Evenly spread prepped veggies over lined baking sheet pan. Place veggies in preheated oven and roast for 12 minutes.
• Remove veggies from oven and divide into three equal sides. Set aside and grease griddle or cast iron skillet with more avocado oil. Bring to a heat on medium heat.
• Place tortilla on heated surface and scoop veggies onto one half of the tortilla. Scoop enough to cover the whole half of the tortilla. Take a handful of cheese and spread over veggies.
• Use a spatula to flip other half of tortilla over cheese and veggies. If any veggies or cheese fall out while you're folding the tortilla, use spatula to stick back into the quesadilla. Press down gently on quesadilla with spatula.
• Pan fry for 1-2 minutes. Gently flip over and pan fry on the other side for 1-2 minutes again. Remove from heat and set aside. Place next tortilla and repeat again, then once again with the third tortilla. If you want the cheese to melt more or tortillas to get warmer, leave for an extra minute on both sides.
• Slice quesadillas in half down the middle forming 2 slices. Serve immediately while still warm with favorite dip such as sour cream, salsa or guacamole.

ROASTED CHILI AND PORTABELLO QUESADILLAS

Steps:

• 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.

GRILLED GREEN CHILI QUESADILLAS

Steps:

• Heat a grill pan over high heat. Place whole chiles on grill and char all over. about 10 minutes. Remove from heat and split chiles. Scrape away seeds with a spoon and slice.
• Heat a large nonstick skillet or griddle over medium high heat. Char the tortilla and blister it on 1 side, 20 seconds, then flip tortilla. Cover half of the tortilla with cheese and chilies, then fold over. Press down gently with spatula. Cook quesadilla 15 seconds more on each side, transfer to a cutting board. Repeat. Pile up 2 completed quesadillas at a time and cut into 3 generous wedges. The yield will be 12 pieces from 4 quesadillas. Serve slices on a large platter with small dishes of salsa verde and sour cream for topping. Garnish the platter and toppings with chopped cilantro.

JALAPENO POPPER QUESADILLAS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Arrange jalapeno peppers, cut-side down, on the prepared baking sheet.
• Broil jalapeno peppers in the preheated oven until skins are bubbling and blackened, 10 to 15 minutes. Immediately place peppers in a resealable plastic bag; seal. Allow peppers to steam in bag to help loosen skins, about 20 minutes. Carefully open bag, pull skins off peppers, and chop peppers.
• Spread half the butter onto 1 side of each tortilla. Spread half the cream cheese onto the other side of each tortilla. Sprinkle half the jalapeno peppers, half the Mexican cheese blend, and half the tortilla chips over the cream cheese-side of each tortilla. Fold each tortilla in half over the fillings with butter-side on the outside.
• Heat a skillet over medium-low heat; cook 1 quesadilla in the hot skillet until golden brown, 2 to 3 minutes per side. Repeat with second quesadilla.