Portobello Bleu Cheese Quesadillas
Doug Roese / Lakewinds Natural Foods
A full meal when topped with seared steak, salsa and guac!
yield: 4 large
Ingredients
10 oz. Portobello mushrooms, thin chunks
6 oz. red onion, thin slice
3 tablespoons chipolte peppers
2 tablespoons melted butter
2 tablespoons olive oil
8 oz. cotija cheese
3 tablespoons bleu cheese
8 large flour tortillas
Instructions
PREHEAT OVEN TO 425°F
In a little olive oil, sauté the portobellos and onions till onions have started to brown. When done, stir in chopped-up chipoltes and set aside.
Mix melted butter and olive oil.
Using 2 non-stick (or parchment lined) cookie sheets, brush the butter/oil onto one side of 4 tortillas, and place them buttered-side down on pans.
Evenly spread out to edge 2 oz. of cotija cheese on each half, then evenly spread the mushroom mix. Top with broken up pieces (1 tablespoon per) of bleu cheese.
Top with another tortilla, press down, then brush with butter/oil.
Bake until starting to brown and cheese is melted.
Top with salsa, sliced steak or chicken, then sour cream and guac.