Ingredients
6 portabella mushrooms
3 tbsp olive oil
1 bell pepper, diced,
½ red onion, diced
1 tbsp garlic powder
1 tbsp onion powder
2 tsp black pepper
¼ cup chipotle peppers, chopped
1 tomato, diced
Corn or flour tortillas
Chihuahua cheese or mozzarella
1 tbsp salt
Directions
Step 1
Slice the mushrooms into 1-2 inch slices. Finely dice the onion & chop the bell pepper.
6 portabella mushrooms
1 bell pepper, diced,
1 tbsp garlic powder
Step 2
To a large skillet, add the olive oil, set to medium high heat, once hot add the mushrooms and season with the salt. Let the mushrooms sit in the hot skillet for about 2 minutes before mixing.
3 tbsp olive oil
6 portabella mushrooms
1 tbsp salt
Step 3
Mix the mushrooms around the skillet & cook for about 5 minutes. They’ll release all their liquid.
Step 4
After 5 minutes, add the bell pepper and onion, all the seasonings & cook for about 4-5 more minutes.
1 bell pepper, diced,
½ red onion, diced
1 tbsp garlic powder
1 tbsp onion powder
2 tsp black pepper
Step 5
If using the canned chipotle that are whole, finely chop 1-4 of the peppers depending on how spicy you want it. If using the ones that already come crushed, use anywhere from 1 tbsp to 1/4 cup, depending how spicy you want it. Add the chipotles to the mushrooms and cook for 2-3 more minutes.
¼ cup chipotle peppers, chopped
Step 6
Lastly add in the diced tomato & cook for 2-3 more minutes.
1 tomato, diced
Step 7
To make your quesadillas, on a skillet or comal on medium heat, either warm up the corn or flour tortillas, add shredded cheese to one side, top it with the mushroom mixture, add more cheese on top then close it up. Cook for about 1-2 minutes per side.
Corn or flour tortillas
Chihuahua cheese or mozzarella
Step 8
Finish off the quesadillas with salsa/cilantro/lime juice & enjoy 😋
