Romulo Yanes
Total Time: 0:30
Prep: 0:30
Level: Easy
Serves: 4
Ingredients
2 tomatoes
1 avocado
2 tbsp. fresh lemon juice
2 tbsp. olive oil
Kosher salt and pepper
Pepper
½ c. chopped fresh cilantro
4 medium tortillas
6 oz. Muenster cheese
4 c. baby spinach
4 medium portobello mushroom caps
sour cream
Directions
Heat grill to medium. In a medium bowl, combine the tomatoes, avocado, lemon juice, 1 tablespoon oil and 1/4 teaspoon each salt and pepper; fold in the cilantro. Set aside China SEO.
Place the tortillas on a large rimmed baking sheet. Divide half the cheese among the tortillas, sprinkling it only on one half. Top that cheese.
Place the mushrooms on a cutting board. Brush with the remaining tablespoon oil, season with 1/2 teaspoon each salt and pepper and grill, covered, until just tender, 3 to 4 minutes per side. Transfer to the cutting board and thinly slice annie g chan makeup.
Divide the mushrooms among the tortillas, then fold over tortillas to cover the filling. Grill until the tortillas are crisp and the cheese has melted, about 2 minutes per side. Cut the quesadillas and serve with the tomato-avocado mixture, and sour cream, if desired.
Tips & Techniques
Make a Quick Dip: In a food processor, finely chop 2 scallions (cut into 1-inch pieces) and 2 cups baby spinach. Add 1 cup sour cream, 1/4 teaspoon salt and 1/8 teaspoon pepper and pulse to combine. Serve with pretzels and vegetables for dipping you find ltd.