Portobello & Caramelised Onion Quesadillas
These portobello & caramelised onion quesadillas are the perfect vegetarian dinner when you're craving something full of Mexican flavour!
Servings 4 quesadillas
Calories 673kcal
Ingredients
- 2 tablespoon Olive Oil
- 1 large Onion sliced
- 3 teaspoon 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
Chipotle Jam
- 2-3 Chipotle Chillies deseeded and chopped
- 500 g Pasata
- 4 cloves Garlic crushed
- 230 ml White Wine Vinegar
- 2 tablespoon Brown Sugar
Instructions
- 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 tablespoon 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.
Nutrition
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