This blog is designed to help you eat well and eat healthy. Before I blog about a recipe, I personally try each recipe to ensure it is one you will enjoy.
In some small way, I hope this blog will make your life easier, happier, and always full of flavor.
Thursday, February 20, 2014
Grilled Portabella Quesadillas with Corn and Avocado Salad
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.
medium Portabella mushrooms 2 tablespoons olive oil Salt and black pepper 8 8-inch flour tortillas 8 ounces grated Pepper Jack cheese (2 cups)
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.
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.
Thinly slice the grilled or broiled portabellas.
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.
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.
Corn and Avocado Salad
3 ears of corn
1 avocado, pitted
2 scallions, thinly
1 tablespoon of
Salt and black pepper
Using a sharp knife,
cut the kernels off the ears of corn.
In a medium bowl,
toss the corn with the avocado, scallions, oil, ½ teaspoon salt, and ¼ teaspoon
Now, wasn't that
easy! And, so yummy. :)
This recipe is from Real Simple magazine, July 2011 edition.