Smoky Portobello & Oaxaca Cheese Quesadillas
with BBQ Dipping Sauce
Cooking time
25 minutes
Servings
2/4
Calories
510 /serving
Meaty portobello mushrooms and salty-sweet Oaxaca cheese are heavy lifters when it comes to filling a tortilla. With a touch of dark green lacinato kale, and smoky Mexican spices to deepen the experience, fulfillment is at hand. The most heavy lifting you’ll do for this one-pan meal is dipping golden quesadilla wedges into the BBQ sauce!
We will send you:
- 2 Garlic cloves
- 2 Portobello mushrooms
- ½ Bunch of lacinato kale
- 60ml BBQ sauce
- 90g Grated Oaxaca cheese
- 4 Wheat flour tortillas
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Oil
Salt & pepper (S&P)
Large pan
Total Fat
25 g
Saturated Fat
11 g
Sodium
880 mg
Total Carb
53 g
Sugars
18 g
Protein
21 g
Fibre
6 g
Preparation
Mise en place
Medium-dice the mushrooms. Remove the kale leaves from the stems; roughly chop the leaves. Mince the garlic.
Sauté the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add the garlic and mushrooms. Sauté, 3 to 4 min., until nicely browned. Add the kale and 3 tbsp water (double for 4 portions). Sauté, partially covered, 3 to 4 min., until tender; season with the spices and S&P. Transfer to a bowl. Wipe out and reserve the pan.
Assemble the quesadillas
Place the tortillas on a dry work surface. Top half of each with the vegetables and cheese. Fold in half and press lightly.
Cook the quesadillas
In the reserved pan, heat a drizzle of oil on medium. Working in batches, add the quesadillas and cook, 1 to 2 min. per side, until golden brown.
Plate your dish
Divide the quesadillas (cut into wedges) between your plates. Serve the BBQ sauce on the side. Bon appétit!
