Portobello Mushroom Quesadilla
HomeChef
Main Dishes
Ingredients
- 2 Portobello Mushrooms
- 15 ½ oz Black-Eyed Peas
- 1 Red Bell Pepper
- 1 Green Onion
- 1 Lime
- 1 Tbsp. Smoky Chile and Cumin
- Rub
- 6 Small Flour Tortillas
- 4 oz Shredded Chihuahua Cheese
- 3 oz Corn Kernels
- 2 oz Sour Cream
- Olive Oil
- Salt Pepper
- Using a spoon, scoop out black undersides (gills) of
Instructions
- 1
Cook Within: Spray tortillas generously with with foil to make sure foil releases Black-eyed peas (which are actually beans) have been a staple ingredient in Southern cooking for centuries. They, along with collard greens, are a traditional New Year’s Day food meant to bring good luck and prosperity. Peas symbolize coins and greens represent paper money.
- 2
Prepare the Ingredients: Using a spoon, scoop out black undersides (gills) of portobello mushrooms. Cut mushrooms into ¼” strips. Drain and rinse black-eyed peas. Place half the black-eyed peas on a clean cutting board and gently crush with bottom of a pan. Stem, seed, and slice red bell pepper into thin ¼’’ strips. Cut half the strips into ¼” dice. Trim and thinly slice green onion on an angle, keeping white and green portions separate. Zest lime, halve, and juice.
- 3
Bake the Quesadillas: top. Place a casserole dish or heavy oven-safe pan cook. Bake 15 minutes, remove from oven, and flip. Bake until tortillas are golden brown, 8-10 minutes.
- 4
Transfer to cutting board and let rest 5 minutes.: While quesadillas bake, make salsa and lime sour
- 5
Heat 2 tsp. olive oil in a medium pan over medium: heat. Add bell pepper strips and white portions of green onion to hot pan and cook until slightly softened, 2-3 minutes. Add portobello slices and half the seasoning blend (reserve remaining for vinaigrette) and cook, stirring often, until mushrooms are browned and tender, 4-5 minutes. Add crushed black-eyed peas and cook until heated through, 1 minute. Remove from burner, stir in 1 tsp. lime zest, and transfer mixture to a plate or bowl.
- 6
Make Salsa and Lime Sour Cream: Whisk together 1 Tbsp. lime juice (reserve 1 tsp. for lime sour cream), remaining seasoning blend, and 1 black-eyed peas, corn, and diced bell pepper to vinaigrette and toss. Taste, and season with a pinch of salt and pepper if desired. Combine sour cream, 1 Build the Quesadillas portobello mixture and half the Chihuahua cheese between tortillas. Top with remaining Chihuahua cheese and cover with remaining tortillas.
- 7
Plate the Dish: Cut each quesadilla into quarters and serve on a plate. Place salsa and lime sour cream on side.
- 8
Garnish quesadilla with green portions of green: and black-eyed peas are used twice. Bell pepper strips and crushed peas are cooked with mushrooms, and diced bell pepper and whole peas are twice. White portions are cooked with mushrooms, and green portions garnish dish. is used twice. Half flavors mushrooms and remaining is added to vinaigrette. twice. 1 Tbsp. is added to vinaigrette, and 1 tsp. is added to lime sour cream. the recipe before you start–we promise it will be time