Roasted Poblano Mushroom Quesadilla

Posted by Callies Biscuits on

I have an aversion to quesadillas.  When I ask my kids what they want for dinner, they want chicken fingers, pizza, or quesadillas. Nope!  I'm all about broadening our palates. However, during quarantine, we are sick of cooking.  So last week we reverted back to the simple pleasure dishes.  Enter the roasted poblano mushroom quesadilla. This is refined for an adult but still what the kids want.  Sneaking in roasted poblanos and mushrooms gave it a little more clout.  This made me love quesadillas again and my kids love it too!

 

Roasted Poblano Mushroom Quesadilla

You'll Need:

    - 3 poblanos, roasted, seeds removed and chopped - 1 pound mushrooms, cleaned and sliced - 2 tablespoons butter - 1 teaspoon cumin - 1 teaspoon coriander - 1 teaspoon chili powder - Salt to taste - ½ cup beer, water or chicken stock - 16 ounces Monterrey Jack cheese - 8 flour tortillas - 2 tablespoons bacon grease, butter or oil for frying - 1 bunch cilantro, tied into a bundle with kitchen twine

How To:

    1. Heat two tablespoons butter over medium heat in a sauté pan. Add the mushrooms and cook for 5 minutes, stirring occasionally. 1. Add the cumin, coriander, chili powder, and salt to the mushrooms and stir to coat. Pour in the beer (or water/chicken stock). Add the cilantro bundle and cover the pan. Cook for 20 minutes or until all of the liquid has absorbed. 1. Remove mushrooms from pan and set aside. Wipe out the pan, add the bacon grease (or butter/oil) and heat to medium. 1. Add one tortilla to the pan. Top it with ½ cup (or more if you want!) cheese, ¼ cup of the mushrooms and 1 tablespoon of the roasted poblanos. Place another tortilla on top and press down with a spatula. Cook for 2-3 minutes on each side or until crisp and golden and the cheese has melted. 1. Let the quesadillas cool for 2 minutes before cutting. 1. Garnish with pico de gallo and fresh chopped avocado and Enjoy!

      "Garnish with pico de gallo and avocado!" ~Carrie
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