Sunday, June 12, 2011
Let's take another trip down memory lane. Because I like revisiting old recipes especially if they contain cheese and other stuff, too. Well...also quesadillas of any kind are quite frankly delicious to eat year round. It doesn't only have to only be cheese in it. You can mix and combine to many ingredients to fit your taste. It's funny because the more you make a certain recipe, the more it becomes a little specialty you can whip up in seconds.
I remember during my college days, one of my favorite picks was ordering up a chicken or sometimes tuna quesadilla. Along with chimichanga Thursdays. Hence why I gained those Freshmen 15 or whatever, but that's another story. I'd always order the large quesadilla with several packs of tapatio sauce on the side. Thinking about it makes me salivate. Hahaha... Oh, the memories. :)
This makes 2 quesadillas.
Mushroom Avocado Quesadillas
Whole Wheat Tortillas (6" or burrito sized)
Shredded Mild Cheddar Cheese
2 Large Portobello Mushroom caps (rough chopped)
1 medium sized tomato (diced)
1 ripe avocado (sliced)
1 Tbps Butter or margarine
3 Tbsp Olive Oil
Salt & Pepper to season
Shredded Monterrey Jack Cheese (optional)
Chopped cilantro (optional)
On medium heat, heat the oil and melt the butter. Once the oil is heated toss in the portabello slices. Cook them until tender and darker in color. Season with some salt and pepper.
Sandwich the cheese between two tortillas and in another pan (medium to high) heat the tortillas until the cheese is melted.
It'll take roughly 3-5 minutes for the cheese to melt and the tortilla to get slightly crisp. Flip the quesadilla and heat the other side for another 3-5 min.
Remove from the skillet and open the quesadilla. Add in the some of the portabellos, tomato, avocado and some of the optional cilantro.
Serve with a side of sour cream.
Note: Toss the avocado with some lemon juice to keep it from turning brown.