Jamaican Jerk Portobello Mushroom Quesadillas Food

JAMAICAN JERK PORTOBELLO MUSHROOM QUESADILLAS

Steps:

• Saute thinly sliced mushrooms in a teaspoon or so of EVOO. Throw in some jerk seasoning, kosher salt and cayenne -- if you have very fresh, potent cayenne, be careful! Taste to check seasonings. This is very important--without proper seasoning, this recipe will come out bland.
• Mushrooms love to soak up oil; be prepared to add a bit more if they start to stick.
• Saute until mushrooms are limp and slightly shrunk from the heat and salt.
• MEanwhile, prep quesadillas by shredding cheese onto three tortillas.
• Arrange one-fourth of the mushrooms on each cheese-covered tortilla.
• Put the quesadillas together and fry over medium head in EVOO, flipping at least once.
• Enjoy with your favorite hot sauce drizzled on top. Guacamole would also be great!

PORTABELLA MUSHROOM QUESADILLAS

Steps:

• Preheat oven to 450 degrees.
• Cut portabello mushrooms into slices about 1/4" thick.
• Heavily spray large baking sheet with olive oil cooking spray.
• Spread mushrooms in single layer on sheet; place garlic on there also.
• Bake in 450 degree oven for about 30 minutes, or until roasted and tender.
• Lightly spray baking sheet.
• Place tortillas on baking sheet.
• Remove skin from garlic; mash garlic on tortilla with fork, spread around.
• Do the same with the other tortillas.
• Chop mushroom into pieces and divide among tortillas.
• Mix together cheeses in a bowl; put approximately 1/4 cup of cheese blend on each tortilla.
• Divide oregano among tortillas, and add a pinch of cayenne, if desired.
• Fold tortilla in half and spray top lightly with olive oil spray.
• Bake in 450 degree oven for approximate 5-8 minutes, or until cheese is melted and top is lightly browned.
• Cut each quesadilla into 3 pieces and serve.