Ingredients: |
Ingredients: 3-4 large Portobello mushroom caps, sliced
10 ounces fresh baby spinach
1 red onion
8 fresh flour tortillas
16 ounces Colby jack cheese
1/4 cup balsamic vinegar
1/2 cup olive oil
1 garlic clove, minced
1 tablespoon Herbs de Provence
1 teaspoon Sea Salt
1 teaspoon Fresh Ground Pepper
3 poblano peppers
4 ounces plain yogurt
˝ cup mayonnaise
4 ounces sour cream
Salt and pepper to taste
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Directions: |
Directions:Mushroom marinade
Add vinegar and olive oil to blender and emulsify. Add fresh ground pepper, garlic clove, sea salt and Herbs de Provence. Blend to combine. Use as marinade for Portobello mushroom caps, coat mushroom caps well and set for 20 minutes in a Ziploc bag. Sauté mushrooms and red onions until done. Add spinach to pan and sauté until done.
Dip
Grill and blacken the poblano peppers, cool slightly and remove the blackened outer skin. Add to food processor with plain yogurt, mayo and sour cream, salt and pepper to taste.
Warm a frying pan over medium-high heat; do not grease; place tortilla directly on the pan. Spoon in and spread some of the sauté and sprinkle with cheese. Place another tortilla on top of the mixture. When the bottom tortilla is lightly browned then flip the Quesadilla. One the second tortilla is browned remove and place on a cooling rack. Once things seems to have firmed up on the inside but are still warm, take a large knife and cut into pizza slices. Dunk slices into the dip. |
This recipe for Portabella-Spinach Quesadillas is from