Mushroom Quesadillas
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Ingredients
3 tbsp (45 ml) extra-virgin olive oil
200g portobello mushrooms, sliced 8 mm thick (or other mushrooms of choice)
½ tsp chipotle powder*
¼ tsp cooking salt*
¼ tsp black pepper
¾ cup (75 g) shredded* colby cheese2
2 x 20 cm flour tortillas*
To serve:
Sour cream
Pico de Gallo
Guacamole or avocado crema
Lime wedges
Method
Heat 2 tablespoons of oil in a non-stick frying pan over medium–high heat. Add the mushrooms and cook for 1 minute, using a spatula to toss them regularly.
Add the remaining 1 tablespoon oil, toss to coat the mushrooms, then add the chipotle powder, salt and pepper. Cook for a further 1½ minutes until the surface of the mushrooms is golden. Transfer the mushrooms to a bowl and wipe any loose bits out of the pan with a paper towel.
Sprinkle half the cheese on one half of a tortilla, top with half the mushrooms, then fold the other half over. Repeat with the other tortilla.
Return the frying pan to the stove on medium heat (no extra oil is needed). Transfer the tortillas to the frying pan and cook for 1½ minutes until crisp and golden. Flip and cook for a further 1 minute until crisp.
Cut each quesadilla in half and serve with sour cream and Pico de Gallo, guacamole or avocado crema for dunking.
Finish with a squeeze of lime.
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