Name: Pulled Mushroom Quesadillas
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 3 to 4 servings
Ingredients: 3 tbsp (45 ml) vegetable oil, plus more for cooking; 1 tbsp chili powder; 1 tsp onion powder; 1/2 tsp garlic powder; 18 oz (510 g) king oyster mushrooms; 1/3 cup (75 ml) store-bought chipotle barbecue sauce; 4 soft wheat tortillas, each 9 inches (23 cm) in diameter; 1/4 cup (60 ml) store-bought chipotle barbecue sauce; 1 cup (100 g) Monterey Jack cheese, grated; 1/4 cup (10 g) cilantro leaves and stems, finely chopped; 1 small red onion, thinly sliced; 1/2 jalapeño chili pepper, seeded and chopped

Preparation

Mushrooms
- With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, combine the oil with the spices.
- On a work surface, using a fork, shred the mushrooms, scraping lengthwise. Add the mushrooms to the bowl with the oil mixture and toss to coat well. Season with salt and pepper. Spread out on the baking sheet.
- Bake for 25 minutes, stirring twice during cooking.
- Remove the baking sheet from the oven. Add the barbecue sauce and stir well to coat the mushrooms. Continue to bake for 5 minutes.
Quesadillas
- Meanwhile, on a work surface, using a pastry brush, cover one side of each tortilla with 1 tbsp (15 ml) of the barbecue sauce. Top with the cheese.
- Cover half of each tortilla with the mushrooms, cilantro, onion and jalapeño. Fold the tortillas in half over the filling.
- In a large, lightly oiled skillet over medium heat, brown two quesadillas at a time for 2 to 3 minutes on each side. Cut in half, if desired. Serve immediately.

Pulled Mushroom Quesadillas

Categories

Ingredients

Mushrooms

Quesadillas

Preparation

Mushrooms

Quesadillas

Personal Note

To help you with this recipe

RICARDO Measuring Cups Set