Best 9 Roasted Chili And Portabello Quesadillas Recipes

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For those seeking a gourmet fusion of flavors, the roasted chili and portabello quesadilla emerges as a culinary masterpiece. Combining the smoky richness of roasted chili with the meaty texture of portabello mushrooms, this tantalizing dish promises an explosion of taste in every bite. Encased within a crispy tortilla, this symphony of flavors is further enhanced by a blend of melty cheeses, creating a harmonious balance of textures and flavors that will delight your palate. Embark on a culinary journey as we guide you through the art of crafting the ultimate roasted chili and portabello quesadilla, transforming your kitchen into a haven of culinary bliss.

Let's cook with our recipes!

ROASTED POBLANO QUESADILLAS



Roasted Poblano Quesadillas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 4

2 large poblanos
4 teaspoons extra-virgin olive oil
4 large flour tortillas
2 cups shredded Monterey Jack cheese

Steps:

  • Heat the broiler to high.
  • Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes.
  • Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.

STEAK QUESADILLAS WITH ROASTED TOMATILLO AND APPLE SALSA



Steak Quesadillas with Roasted Tomatillo and Apple Salsa image

Provided by Marcela Valladolid

Time 45m

Yield 4 servings

Number Of Ingredients 21

1 (1-pound) skirt steak
Salt and freshly ground black pepper
3 tablespoons vegetable oil
8 (8-inch) flour tortillas
2 cups shredded mozzarella cheese, divided
2 cups Roasted Tomatillo and Apple Salsa, recipe follows
Eva's Chunky Guacamole, recipe follows
1 pound tomatillos, husked and rinsed
2 green apples, such as Granny Smith, quartered
2 whole cloves garlic, unpeeled
1/2 white onion
2 jalapeno chile, stemmed
2 tablespoons olive oil
Salt and freshly ground black pepper
3 ripe avocados, cut into 1/2-inch dice
2 medium ripe tomatoes, seeded and cut into 1/2-inch dice
1 small white onion, finely chopped
1/4 bunch fresh cilantro, chopped
1/2 serrano chile, finely minced
2 small lemons, about 4 tablespoons
1 teaspoon kosher salt

Steps:

  • Place the steak in a glass dish. Sprinkle the steak on both sides with salt and pepper. Let stand at least 15 minutes and up to 1 hour to tenderize, turning the steak occasionally.
  • Heat the oil in a large, heavy skillet over high heat. Add the steak and saute to desired doneness, about 3 minutes per side for rare. Transfer the steak to a cutting board. Let rest 5 minutes. Slice thinly across the grain.
  • Place 4 tortillas in the skillet with the pan juices and heat over medium-high heat, working in batches if necessary. Place 1/2 cup cheese on top of each one and top with 4 ounces sliced meat. Place the remaining 4 tortillas on the top. Cook until the cheese start to melt, about 2 minutes. Flip and cook until golden and the cheese is melted, another 2 minutes on the other side.
  • Remove the quesadillas from the skillet. Peel open the quesadilla and spoon about 1/2 cup Roasted Tomatillo and Apple Salsa on top. Close the quesadilla and slice into quarters. Serve with Eva's Chunky Guacamole.
  • Preheat the oven to 350 degrees F.
  • Place the tomatillos, apples, garlic, onion and jalapenos on a baking sheet. Toss with the olive oil, 2 teaspoons salt and 1 teaspoon pepper and roast until the tomatillos are softened and slightly charred, about 20 minutes. Peel the garlic. Puree all the ingredients in a blender until smooth. Season with salt and pepper. Makes 3 1/2 cups.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  • In a large bowl, place the avocados, tomatoes, onion, cilantro, serrano, lemon juice, and salt, to taste. Stir gently until well combined. Transfer to a serving bowl and serve.
  • Cook' s Note: To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish. Remove it before serving.

QUESADILLAS FOR ONE OR TWO



Quesadillas for One or Two image

Nice quick lunch for yourself or for you and your honey. Recipe can be cut in half to make for one. We like to add 1 or 2 of the variations, there's always something left over in the fridge to be used up, use your imagination. (the oil can be replaced with veggie cooking spray, it works just as well) Our standard is deli chicken slices, a mix of cheddar and parmesan, green pepper sticks, and chopped green onions and fresh cilantro, served with hot salsa. Yummy!!!

Provided by Derf2440

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 18

1 tablespoon oil
2 flour tortillas, 8 inch
1 cup cheddar cheese (we like sharp cheddar) or 1 cup monterey jack cheese (we like sharp cheddar)
1/3 cup chopped tomato
1/4 cup green chili
guacamole (optional)
1/4 cup green onion (optional)
1/4 cup green bell pepper (optional)
1/4 cup black olives (optional)
1/3 cup sour cream (optional)
1/3 cup salsa (optional)
1/4 cup refried beans (optional)
chicken, sliced or slivered (optional)
turkey (optional)
ham (optional)
beef (optional)
crabmeat (optional)
shrimp (optional)

Steps:

  • Brush pan with oil and heat.
  • Place tortilla in pan and heat on one side.
  • Turn tortilla over and sprinkle with cheese, tomato and chile pepper.
  • Cook until cheese melts.
  • Remove tortilla to plate.
  • top with guacamole or salsa if desired.
  • Any one or more of the variations ingredients can be added.
  • Fold in half, cut into quarters and serve hot.

PORTABELLA MUSHROOM QUESADILLAS



Portabella Mushroom Quesadillas image

A healthy choice for cheesy eating! If you wish to lower the fat further, you could use all fat-free cheese, but it doesn't melt as well.

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

32 inches fat-free flour tortillas
1/2 cup reduced-fat monterey jack cheese
1/2 cup kraft free shredded fat-free cheddar cheese
2 large portabella mushroom caps
4 fresh garlic cloves
2 tablespoons chopped fresh oregano
1 pinch cayenne pepper (optional)
olive oil flavored cooking spray

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.

GRILLED PORTOBELLO QUESADILLAS



Grilled Portobello Quesadillas image

Fresh salsa and portobello mushrooms elevate this meal from basic to gourmet.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 45m

Number Of Ingredients 9

3 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper
4 to 5 portobello mushrooms (about 1 pound), trimmed and cleaned
4 flour tortillas (10-inch)
8 ounces Monterey Jack cheese, shredded (2 1/2 cups)
2 scallions, thinly sliced
Grilled-Tomato Salsa, for serving
Sour cream, for garnish (optional)

Steps:

  • Heat grill to medium. In a small bowl, whisk together oil and vinegar; season with salt and pepper. Brush both sides of mushrooms with oil mixture; starting with stem side up, grill mushrooms until tender when pierced with the tip of a sharp paring knife, 8 to 12 minutes, turning once. Remove from grill; slice 1/2 inch thick.
  • Layer one half of each tortilla with cheese, scallions, mushroom slices, and then more cheese, dividing toppings evenly. Fold tortilla over filling; using your hands, carefully transfer filled tortilla to grill. Cook until tortilla is slightly charred and cheese is melted, 2 to 3 minutes per side. Serve with salsa, and garnish with sour cream, if desired.

ROASTED VEGGIE QUESADILLAS



Roasted Veggie Quesadillas image

I am always looking for recipes that will encourage children to eat vegetables and this one has been a huge success. You can also use other vegetables, such as mushrooms, eggplant, asparagus and broccoli. Just remember to roast your vegetables before making the quesadillas. -Kathy Carlan, Canton, Georgia

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 12

2 medium red potatoes, quartered and sliced
1 medium zucchini, quartered and sliced
1 medium sweet red pepper, sliced
1 small onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 cup shredded part-skim mozzarella cheese
1 cup shredded reduced-fat cheddar cheese
8 whole wheat tortillas (8 inches)

Steps:

  • In a large bowl, combine the first 9 ingredients. Transfer to a 15x10x1-in. baking pan. Bake at 425°until potatoes are tender, 24-28 minutes., In a small bowl, combine cheeses. Spread 1/3 cup vegetable mixture over half of each tortilla. Sprinkle with 1/4 cup cheese; fold tortillas to close. Cook in a greased cast-iron skillet or griddle over low heat until cheese is melted, 1-2 minutes on each side.

Nutrition Facts : Calories 279 calories, Fat 12g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 479mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

PORTOBELLO MUSHROOM CHILI



Portobello Mushroom Chili image

This is a very hearty and tasty chili.

Provided by GOURMETGUY

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h10m

Yield 6

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
2 medium onions, diced
2 cloves garlic, chopped
1 tablespoon chili powder
¼ teaspoon ground cayenne pepper
1 ½ pounds portobello mushrooms, cut into 1/2 inch pieces
1 (28 ounce) can Italian-style diced tomatoes
1 (19 ounce) can red kidney beans
salt to taste
½ teaspoon ground black pepper

Steps:

  • Heat the oil in a large pot over medium heat, and cook the onions until tender. Stir in the garlic, chili powder, and cayenne pepper. Mix the mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender.
  • Pour the tomatoes and beans into the skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 28.4 g, Fat 5.4 g, Fiber 9.4 g, Protein 9.4 g, SaturatedFat 0.7 g, Sodium 517.9 mg, Sugar 7 g

ROASTED VEGETABLE QUESADILLAS



Roasted Vegetable Quesadillas image

These quesadillas get their unique flavor from a special blend of roasted veggies. They'll be a popular finger food at your Halloween gathering. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

1 medium onion, chopped
1 medium zucchini, chopped
1 medium sweet red pepper, chopped
1 cup frozen corn, thawed
1 tablespoon olive oil
1/2 teaspoon ground cumin
4 tomato flour tortillas (10 inches)
1 cup shredded Mexican cheese blend
Guacamole, sour cream, salsa and sliced ripe olives, optional

Steps:

  • In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until tender. Reduce heat to 350°., Divide vegetable mixture evenly between two tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake for 8-10 minutes or until cheese is melted. , Cut each quesadilla into six wedges. Garnish with guacamole, sour cream, salsa and olives if desired.

Nutrition Facts :

MEXICAN QUESADILLA CASSEROLE



Mexican Quesadilla Casserole image

This is so easy and yummy!

Provided by Melissa mieske

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 8

Number Of Ingredients 15

cooking spray
1 pound ground beef
½ cup chopped onion
1 (15 ounce) can tomato sauce
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes with lime juice and cilantro (such as RO*TEL®)
1 (8.75 ounce) can whole kernel sweet corn, drained
1 (4.5 ounce) can chopped green chiles, drained
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon minced garlic
½ teaspoon dried oregano
½ teaspoon red pepper flakes
6 flour tortillas
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
  • Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease.
  • Stir tomato sauce, black beans, diced tomatoes with lime juice and cilantro, corn, and chopped green chiles into the ground beef mixture; season with chili powder, cumin, garlic, oregano, and red pepper flakes. Reduce heat to low and cook mixture at a simmer for 5 minutes.
  • Spread about 1/2 cup beef mixture into the bottom of the prepared baking dish; top with 3 tortillas, overlapping as needed. Spread another 1/2 cup beef mixture over the tortillas. Sprinkle 1 cup Cheddar cheese over beef. Finish with layers of remaining tortillas, beef mixture, and Cheddar cheese, respectively.
  • Bake in preheated oven until heated throughout and the cheese is melted, about 15 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 493.4 calories, Carbohydrate 50.1 g, Cholesterol 65.1 mg, Fat 21.2 g, Fiber 7.8 g, Protein 26.6 g, SaturatedFat 9.8 g, Sodium 1423.4 mg, Sugar 6.9 g

Tips:

  • Choose ripe and flavorful peppers and mushrooms. This will ensure that your quesadillas are packed with flavor.
  • Roast the peppers and mushrooms before assembling the quesadillas. This will help to concentrate their flavors and make them more tender.
  • Use a variety of cheeses in your quesadillas. This will create a more complex and interesting flavor profile.
  • Don't be afraid to experiment with different fillings. You can add anything from cooked chicken or steak to black beans or corn to your quesadillas.
  • Serve the quesadillas with your favorite toppings. This could include guacamole, salsa, sour cream, or pico de gallo.

Conclusion:

Roasted chili and portabello quesadillas are a delicious and easy-to-make meal that is perfect for any occasion. With a few simple tips, you can create quesadillas that are packed with flavor and sure to please everyone at your table. So next time you're looking for a quick and easy meal, give these quesadillas a try!

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