Quesadillas remind me of pizza. You can pretty much put anything on it and it will taste good. Sure, you have your traditional cheese quesadilla/pizza, or even a steak quesadilla (pepperoni to continue the pizza analogy). Pretty soon you’re branching out with Fig and Bree Pizza. Or, in this case, Shrimp and Portobello Mushroom Quesadillas.
Another advantage quesadillas have is that they are easy to make, but it looks like you slaved in the kitchen to make them.
Garnished with some avocado slices and pico de gallo. Dinner, my friends, is served.
Shrimp & Portobello Mushroom Quesadilla
Based loosely on Food Network Kitchens Cookbook
- 1lb uncooked, peeled and deveined shrimp
- 2 large portobello mushroom caps, chopped
- 1/2 medium onion, finely chopped
- 3 cloves garlic, minced
- 190z black beans
- 2 cups grated Monterey Jack Cheese
- 1/2 chopped cilantro
- 4 8″ whole wheat tortillas
- 1 jalepeno, seeds removed, minced
- 1 tsp cumin
- salt and pepper to taste
Optional: Sliced avocado and pico de gallo
Preheat oven to 350. Line shrimp on a baking pan and drizzle with olive oil, salt and pepper. Bake for 6-8 minutes, or until pink.
Melt 1 tbsp of butter in a saute pan. Add chopped mushrooms to pan and add salt and pepper to taste, and the cumin. Cook about 5 minutes, then set aside.
Add some olive oil to the pan. Add the onion, garlic and jalepeno and cook until onion is translucent. Add the beans and mash them into the onion mixture. If you want a smoother mixture, pulse in a food processor for a few seconds.
Lay one tortilla on your work surface and spread some of the bean mixture onto half of the tortilla. Then add a handful of cheese, about 3-4 shrimp, chopped, then a handful of mushrooms, a handful of cilantro, and then more cheese on top. Fold the quesadilla over.
Fry the quesadilla in 1 tbsp of butter until brown and repeat on other side. Repeat with 3 remaining tortillas.