Roasted Chili and Portabello Quesadillas
Elevate your quesadilla game with these Roasted Chili and Portobello Quesadillas—a flavor-packed fusion of smoky poblano peppers, savory sautéed mushrooms, and gooey melted Mexican cheese wrapped in golden, buttery tortillas. This recipe combines the robust, earthy flavor of roasted portobellos with the subtle spice of broiled and peeled poblano chiles for a mouthwatering vegetarian meal or snack. Quick to prep and easy to cook, these quesadillas come together in just 35 minutes, making them a perfect weeknight dinner or party appetizer. Serve them hot with sour cream, fresh salsa, and a sprinkle of fresh cilantro for a deliciously satisfying dish that will leave everyone reaching for seconds. Keywords: roasted chili quesadillas, portobello quesadillas, vegetarian quesadilla recipe, cheesy quesadilla, easy weeknight recipe.
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Recipe Information
Ingredients
- 2 Poblano peppers
- 2 Portobello mushrooms
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 cups Shredded Mexican cheese blend
- 4 Flour tortillas (8-inch)
- 2 tablespoons Butter
- 2 tablespoons Fresh cilantro leaves (optional, for garnish)
- 0.5 cups Sour cream (optional, for serving)
- 0.5 cups Salsa (optional, for serving)
Instructions
Preheat your oven's broiler to high. Place the poblano peppers on a baking sheet lined with aluminum foil.
Broil the peppers for 5-7 minutes on each side, or until the skins are charred and blistered. Remove from the oven and place the peppers in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes.
While the peppers are steaming, clean the portobello mushrooms by removing the stems and scraping out the gills with a spoon. Slice them into thin strips.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are golden brown and tender.
Mince the garlic cloves and add them to the skillet with the mushrooms. Cook for another 1-2 minutes until fragrant. Season with 1 teaspoon of salt and 1/2 teaspoon of ground black pepper. Remove the skillet from heat and set aside.
Peel the charred skin off the poblano peppers, remove the stems and seeds, and slice the peppers into thin strips.
Lay out the flour tortillas on a clean surface. Sprinkle 1/2 cup of shredded Mexican cheese blend over half of each tortilla. Evenly distribute the cooked mushrooms and roasted poblano strips over the cheese. Fold the tortillas in half to create a half-moon shape.
Heat 1/2 tablespoon of butter in a large skillet over medium heat. Place one quesadilla in the skillet and cook for 2-3 minutes on each side until the tortilla is golden brown and the cheese is melted. Repeat with the remaining quesadillas, adding more butter as needed.
Cut each quesadilla into wedges and serve hot, garnished with fresh cilantro if desired. Offer sour cream and salsa on the side for dipping.
Nutrition Facts
Calories |
2201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.9 g | 195% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 5714 mg | 248% | |
| Total Carbohydrate | 141.1 g | 51% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 21.2 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2053 mg | 158% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1842 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
