These quesadillas are mile-high delish!
- 5 tablespoons extra virgin olive oil (EVOO), divided
- 4 portobello mushrooms, gills removed and sliced
- 1 medium red onion, diced
- 2 cloves garlic, grated
- 2 jalapeño peppers, seeded and chopped
- Salt and freshly ground black pepper
- 2 avocados
- 1 1/2 cups cilantro, 1 cup leaves removed from stems and 1/2 cup chopped, divided
- Juice of 1 lime
- 1 cup regular or reduced fat sour cream
- A couple dashes of hot sauce
- 14 8-inch whole wheat or flour tortillas
- 1 can refried beans or 1 can black beans, mashed
- 2 cups Monterey Jack cheese, grated
- Pre-heat the oven 350°F.
- Pre-heat a large skillet over high heat with 3 tablespoons of EVOO, then add the mushrooms and sauté until golden. Add the onion, garlic, jalapeño peppers, salt and freshly ground black pepper and sauté until softened and slightly caramelized.
- While the veggies are cooking, make the dipping sauce: In a food processor, puree the avocado, 1 cup cilantro, lime juice, sour cream, hot sauce and salt, to taste. Pour into a serving bowl and reserve.
- Over an open flame of a gas burner, lightly char each side of all 14 tortillas and reserve on a plate.
- In a small bowl, add the beans and mix in remaining 1/2 cup chopped cilantro, salt and ground black pepper, and reserve.
- Once the veggies are done, add them to the food processor bowl the dipping sauce as pureed in. Add the cheese and process to a slightly chunky paste.
- On a clean, flat, work surface, lay out six tortillas and spread the cheese mixture on three of them. On the other three, spread refried beans. Stack them up, topping with a plain tortilla, so that you have a 7-layer stack. Repeat with the remaining tortillas, alternating the filling the same way as before and topping with a plain tortilla.
- Pre-heat a skillet over medium-low heat with a tablespoon of EVOO and place one stack into the skillet. Cook until brown on each side, about 3 minutes. When the first 7-layer stack is done, pop it into the oven to stay warm while you brown the other.
- To serve, gently cut each quesadilla into wedges using a serrated knife and serve with the avocado dipping sauce alongside.