Grilled Portobello Quesadillas
Serves 4|
Hands-On Time:
30m
|
Total Time:
35m
Ingredients
- 4 medium portobello mushrooms
- 2 tablespoons olive oil
- kosher salt and black pepper
- 8 8-inch flour tortillas
- 8 ounces grated pepper Jack (2 cups)
Directions
- Heat grill to medium. Brush the mushrooms with 1 tablespoon of the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
- Grill, covered, until tender, 8 to 10 minutes per side; thinly slice.
- 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. Grill, covered, until the cheese is melted and the tortillas are crisp, 1 to 3 minutes per side.
Nutritional Information
- Per Serving
- Calories 605
- Fat 33g
- Sat Fat 13g
- Cholesterol 61mg
- Sodium 1,214mg
- Protein 22g
- Carbohydrate 54g
- Sugar 3g
- Fiber 4g
- Iron 4mg
- Calcium 431mg
What does this mean? See Nutrition 101.
Quick Tip
The portobellos can be grilled and the quesadillas assembled up to 4 hours in advance; refrigerate, tightly covered.
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