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Savory Mushroom & Spicy Poblano Pepper Quesadillas

Ingredients

  • 4 Corn Tortillas
  • 4 Ounces of Montery Jack Cheese
  • 6 Ounces Mushrooms
  • 3 Radishes
  • 2 Ounces Baby Kale
  • 1 Avocado
  • 1 Lime
  • 1 Poblano Pepper
  • 1 Bunch Cilantro
  • 1 Tablespoon Spices – Garlic Powder, Chili Powder, Paprika, Cumin, & Oregano

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Directions

1. Prepare the ingredients

  • Wash & Dry the fresh produce
  • Mushrooms – Tear into bite size portions
  • Radishes – Small dice
  • Cilantro – Pick off leaves, discard stems
  • Montery Jack Cheese – Grate
  • Lime – Quarter
  • Avocado – small dice, squeeze 1/4 of lime onto pieces
  • Poblano Pepper – Halve lengthwise. Remove stem, ribs, & seeds (wash hands afterwards)

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2. Preheat oven to 475 degrees. Place Poblano pepper on a sheet pan. Drizzle both sides with olive oil and season with salt & pepper. Placing cut sides down, roast for 15-18 minutes or until slightly charred and tender. Remove from oven and transfer to cutting board. Finely chop & add to Quesadilla filling. You’ll have time to do the upcoming steps as you wait for the roasted pepper.

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3. While the poblano pepper roasts, in a large pan, heat 2 tablespoons of olive oil until hot. Add the mushrooms you decide on (we chose oyster & maitake). Cook for 6-8 minutes, stirring occasionally. Season with salt and pepper and add the spice blend mixture. Cook for another couple minutes and then transfer to a medium sized bowl. Season with salt and pepper.

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4. As the poblano pepper continues to cook, heat another 2 tablespoons of olive oil until hot. Add the kale and season with salt and pepper. Cook 1-2 minutes or until wilted. Transfer to the same bowl as the cooked mushrooms. Once cooled, wipe out the pan.

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5. Finish the quesadilla filling by adding the chopped poblano peppers. Sometimes these peppers can be quite spicy so try a small amount before adding the amount of spice you’d prefer. I added the whole pepper and it was only mild in my opinion. Stir the mixture together, it should be smelling pretty amazing now.

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6. Assemble your quesadillas on a clean surface. First layer is one of the tortilla. Divide half the cheese between 2 of the tortillas, top with filling, then add the remaining cheese. Complete the quesadilla by adding the remaining tortillas.

7. Using the pan you just cleaned, heat 2 tablespoons of olive oil until hot. Depending on the size of your pan, cook one or both of the quesadillas. You’ll need to cook them 2-4 minutes per side. The outside layers should be crispy and the cheese should be melted.

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8. Finish your dish by dividing between two plates. Garnishing with a layer of radishes, a layer of avocado, & a spritz of lime juice. Serve with the lime in case more would be needed.

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9. Much different than your average quesadillas but these are YUMMY, enjoy!

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Cheers & thanks for reading!

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