Portobello & Caramelised Onion Quesadillas
These portobello & caramelised onion quesadillas are the perfect vegetarian dinner when you're craving something full of Mexican flavour!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 quesadillas
- 2 tbsp Olive Oil
- 1 large Onion sliced
- 3 tsp Brown Sugar
- 80 ml Balsamic Vinegar
- 20 g Unsalted Butter
- 3 cloves Garlic crushed
- 4 Portobello Mushrooms sliced
- 8 Tortillas
- 200 g Cheddar grated
- Handful Rocket Leaves
- 2-3 Chipotle Chillies deseeded and chopped
- 500 g Pasata
- 4 cloves Garlic crushed
- 230 ml White Wine Vinegar
- 2 tbsp Brown Sugar
Make the chipotle jam. Place the chipotle chillies, pasata, garlic, white wine vinegar and brown sugar into a small saucepan over a medium-high heat. Bring to a boil and simmer for half an hour while you make the quesadillas. The leftovers will keep in the fridge in an airtight container for a few weeks.
For the caramelised onions heat a tbsp of oil over a medium heat and add the onions. Cook for 10 minutes until they are soft then add the vinegar and sugar, cooking for another 5 minutes until they're caramelised. Remove from the heat and tip onto a plate.
Place the pan back on the heat and melt the butter. Add the mushrooms and garlic to the pan and cook for a few minutes until softened. Remove from the heat.
Assemble the quesadillas. Top one tortilla with a quarter of the onions, mushrooms, cheese and rocket. Add another tortilla. Heat a dry pan over a medium-high heat and place the quesadilla carefully into the pan. Cook for a few times and then flip and cook the other side until they're browned. Repeat with the rest of the quesadillas. Serve with the chipotle jam and any other toppings.
Calories: 673kcal | Carbohydrates: 65g | Protein: 22g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 63mg | Sodium: 1339mg | Potassium: 981mg | Fiber: 7g | Sugar: 26g | Vitamin A: 1505IU | Vitamin C: 11.5mg | Calcium: 499mg | Iron: 4mg