(Lisa Zwirn for The Boston Globe)
Recipe for portobello quesadillas Portobello quesadillas
(Lisa Zwirn for The Boston Globe)
April 18, 2012
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Serves 4
| 3 | cups portobello and sausage ragu |
| ⅓ | cup chopped fresh cilantro |
| 4 | large (10-inch) flour tortillas |
| 1½ | cups shredded Monterey Jack cheese |
| ¼ | large red onion, thinly sliced |
| 1 | tablespoon vegetable oil |
| 1 | cup tomato salsa (for serving) |
1. Set the oven at 300 degrees. Have on hand a rimmed baking sheet.
2. In a bowl, combine the ragu and cilantro. Place a tortilla on a clean work surface and cover with about 1½ cups of ragu. Sprinkle with ¾ cup of cheese and ½ of the onion. Cover with another tortilla. Repeat with the remaining tortillas, ragu, cheese, and onion.
3. Heat a grill pan, griddle, or large skillet over medium heat. Brush it with ½ tablespoon of the oil.
4. Place a quesadilla in the pan and cook for 3 minutes (if using a grill pan, turn the tortilla slightly to get cross-hatch lines) or until the underside is golden. Use tongs to help slide it out of the pan and onto a large plate. Holding onto the quesadilla and the plate, invert the plate just over the pan and let the quesadilla drop onto the pan. Cook the other side for 2 minutes or until golden. Slide the quesadilla onto the baking sheet and keep warm. Repeat with the remaining ½ tablespoon oil and the second quesadilla.
5. Transfer the quesadillas to a cutting board. Cut into quarters or smaller wedges. Serve with salsa. Lisa Zwirn
© Copyright 2012 Globe Newspaper Company.
