Thursday, February 20, 2014

Grilled Portabella Quesadillas with Corn and Avocado Salad

 
Grilled Portobello Quesadillas with Corn and Avocado Salad - Smell of Rosemary.
For those pressed for time who still want to eat something delicious, look no further.  You will not believe how easy this vegetarian meal will be to prepare.  This light and earthy entrée and the companion salad will not fail to impress.  Even my kids, who normally gravitate to meat-based foods, love these quesadillas. 
 
Ingredients 
Grilled Quesadillas

4 medium Portabella mushrooms
2 tablespoons olive oil
Salt and black pepper
8 8-inch flour tortillas
8 ounces grated Pepper Jack cheese (2 cups)
 
Grilled Portobello Quesadillas with Corn and Avocado Salad - Smell of Rosemary.
Heat grill to medium. Brush the mushrooms with 1 tablespoon of the olive oil and season with ½ teaspoon salt and ¼ teaspoon of pepper.
 
Grilled Portobello Quesadillas with Corn and Avocado Salad - Smell of Rosemary.
Grill, covered, until tender, 8 to 10 minutes per side. Instead of grilling, you can use the broiler setting of your oven, and broil the portabellas on high for 7 to 8 minutes. If mushrooms start to burn, turn temperature of the broiler to low, and continue to broil the designated time.
 
Grilled Portobello Quesadillas with Corn and Avocado Salad - Smell of Rosemary.
 
 Thinly slice the grilled or broiled portabellas.
 
Grilled Portobello Quesadillas with Corn and Avocado Salad - Smell of Rosemary.
Lightly brush 1 side of each of the tortillas with the remaining tablespoon of oil. Form 4 sandwiches with the tortillas (oiled sides facing out), mushrooms, and cheese.
 
Grilled Portobello Quesadillas with Corn and Avocado Salad - Smell of Rosemary.
 
Cook the quesadillas with your Panini maker or on your grill, covered, until the cheese is melted and the tortillas are crisp, 1 to 3 minutes per side.
 
Grilled Portobello Quesadillas with Corn and Avocado Salad - Smell of Rosemary.
Ingredients
 
Corn and Avocado Salad
 
3 ears of corn
1 avocado, pitted and chopped
2 scallions, thinly sliced
1 tablespoon of olive oil
Salt and black pepper
 
Grilled Portobello Quesadillas with Corn and Avocado Salad - Smell of Rosemary.
 
Using a sharp knife, cut the kernels off the ears of corn.
 
Grilled Portobello Quesadillas with Corn and Avocado Salad - Smell of Rosemary.
In a medium bowl, toss the corn with the avocado, scallions, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
 
Grilled Portobello Quesadillas with Corn and Avocado Salad - Smell of Rosemary.
 
Now, wasn't that easy!  And, so yummy.  :) 
 
Grilled Portobello Quesadillas with Corn and Avocado Salad - Smell of Rosemary.

This recipe is from Real Simple magazine, July 2011 edition.

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