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Roasted Chili and Portabello Quesadillas

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“Got this recipe at the recent Hatch Chili Festival at Central Market. You can substitute canned chilis, drained or any kind of peppers you have available to your taste.”
READY IN:
35mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Roast chilis in the oven or on the grill, seed, chop and set aside.
  2. Saute mushrooms in olive oil till tender.
  3. You can brush them with oil and grill them whole, then chop.
  4. On a skillet over medium high heat, sprinkle 1 tortilla with cheese.
  5. Top cheese with mushrooms and chilis.
  6. Top with another tortilla.
  7. Heat both sides til crisp.
  8. Cut into triangles and serve warm.
  9. We like to dunk into sour cream, guacamole or salsa.

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