Cooking, Food, Home, Knoxville, Life, Love, Personal, Photography, Uncategorized

Dish-o-the-Week: Barbecue Portobello Quesadillas

That’s right friends!  It’s been a long time, but there is finally another Dish-o-the-Week!  I think you will be particularly fond of this one, I know Speed Racer and I really enjoyed it.  It’s an interesting combo, and of course I cannot take credit for it.  I found this recipe on http://www.eatingwell.com.  I changed just a few minor things here and there, but I think you’ll like it.  ALSO, this is a two for one special, I’m also giving you my Green Green Guacamole recipe in honor of all the green grass outside and as a way of saying sorry it’s been so long.  So now, less talk, more drooling.

Note: This recipe is for 2 servings, but I got 4 Quesadillas out of it…so you may want to make more if you’re cooking for a group.  It took me roughly 45 min.

Dice 1/2 pound of portobello mushrooms as well as 1/2 of a medium onion.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms and cook, stirring occasionally.  The recipe says for 5 min, I did mine a little longer. Add onion and continue to stir until the onions are looking golden and translucent.

While the mushrooms and onions are sizzling away and making your mouth water, prepare your delicious sauce.  You will need.  1/4 cup barbecue sauce, we use Stubbs.  (Until I took this picture I never realized the moto was “My life is in these bottles.”  It kinda creeps me out, just sayin’.)  Combine barbecue sauce with 1 1/2 teaspoons of tomato paste, 1 1/2 teaspoon cider vinegar (I actually forgot to add this, still tasted good), 1/2 chipotle chile in adobo sauce.  Our grocery store doesn’t have the best variety so I couldn’t find the chile in adobo sauce, so I added green chiles instead and they added a great flavor to the sauce.

Mmmmm, yummy yum yum yuuuuuuum.  It looks like it’s not a lot of sauce, I have to admit I was a little worried, but it’s actually just the right amount.  Never fear!

Once your onions and tomato’s are done, add them to your sauce and mix until they are coated.  Then lay out your whole wheat tortillas (8-10 inch kind).  On half of the tortilla add Monterey Jack shredded cheese and your mushroom mixture.  Fold the tortilla in half.  Add another teaspoon of oil to your pan and then lightly fry your quesadillas on each side.  Mine took about 3-4 min total.  Now all you have to do is enjoy the cheesy goodness.  That’s it..the end…bye bye…..

…….

Oh.  What’s that?  I forgot the guacamole?  You MUST have the guacamole??  Okie dokie then.

This is my favorite guacamole recipe, it’s so good! And one of the reasons I love it is that it’s not a spicy guacamole, so it’s nice for parties.  If you want to spice it up some though, you can.  Just add cayenne or red pepper flakes.

So! You will need 2 medium avocados, 1/4 cup of cream cheese (softened), 2 tbsp onion, 2 tbsp lime juice, 1 clove garlic, minced, 1/8 tsp salt, dash of black pepper, and 2 tbsp cilantro.

Mix all ingredients well in large bowl.  Simple.  I just mash mine until it’s the consistency I want, I like it a little chunky.  Also, I would definitely add fresh cilantro.  A friend of mine recommended this recently and it has changed my life.  Cilantro is Fan-freakin’-tastic.

Now go stop drooling and enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s