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Grilled Portobello Quesadillas

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Yields 2

  • by from Fine Cooking
    Issue 124

Pepper Jack cheese gives these quesadillas a spicy kick, but you can use Monterey Jack if you prefer less heat.

  • 6 medium portobello caps, wiped clean with a damp towel and gills scraped out with a table knife
  • Olive oil, for brushing
  • Kosher salt and freshly ground black pepper
  • 4 medium scallions, thinly sliced
  • 4 oz. pepper Jack cheese, grated (1 cup)
  • 2 oz. feta cheese, crumbled (1/2 cup)
  • 4 10-inch flour tortillas

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the portobellos on both sides with oil and season with salt and pepper.

Grill the portobellos gill side up until grill marks form on one side, about 3 minutes. Flip and continue to grill until tender, about 2 to 3 minutes more. Thinly slice the portobellos.

Put a tortilla in a 12-inch skillet over medium heat. Sprinkle the tortilla with half of the portobellos, scallions, and cheeses. Top with another tortilla and lightly press down with a metal spatula.

Cook, flipping once, until browned on both sides, 2 to 4 minutes per side. Transfer to a plate.

Repeat, using the remaining tortillas and filling. Slice the quesadillas into wedges and serve.

nutrition information (per serving):
Calories (kcal): 790, Fat (kcal): 35, Fat Calories (g): 310, Saturated Fat (g): 17, Protein (g): 35, Monounsaturated Fat (g): 6, Carbohydrates (mg): 89, Polyunsaturated Fat (mg): 2.5, Sodium (g): 1670, Cholesterol (g): 85, Fiber (g): 7,

Photo: Scott Phillips

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