Ingredients: |
Ingredients: 3-4 large Portobello mushroom caps, sliced
10 ounces fresh baby spinach (you can use more than this also)
1 red onion-thinly sliced
8 large flour tortillas (I like to use large freshly made ones)
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 tsp. sea salt
1 tsp. fresh ground pepper
3 poblano peppers
4 ounces plain yogurt
1/2 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 a blender and emulsify. Add fresh ground pepper, garlic clove, sea salt and Herbs. Blend to combine. Use as marinade for mushrooms caps, coat mushroom caps well and set for 20 minutes. Drain mushrooms prior to sautéing.
Dip
Grill and blacken the poblano peppers-you can do this on a grill, roasting in the over or holding over a gas fire on the stove. Cool slightly and remove the blackened outer skin. Add to a food processor with plain yogurt, mayo and sour cream, salt and pepper to taste.
Sauté mushrooms and red onions until done. Add spinach to pan and sauté until done. You do not need oil in the pan to do this.
In a separate and large pan heat to medium high. Place one tortilla in pan (no oil or butter is necessary), spoon on top of the tortilla the sauté mix in a fairly thin layer, sprinkle on the cheese, and cover with another tortilla. Once the bottom tortilla is lightly browned and crispy flip the quesadillas over with a large spatula.
Let cool on a cookie rack. Transfer Quesadilla to a cutting board and using a large butcher knife cut into easy to handle slices. Dip quesadillas into the dipping sauce and enjoy? |
This recipe for Portabella-Spinach Quesadillas is from