Portobello Mushroom Quesadilla

with corn and black-eyed pea salsa

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Soy

Vegetarian icon
A note about serious food allergies

These portobello mushroom quesadillas have it all. In between golden-brown flour tortillas await sautéed slices of steak-like portobello mushrooms and fresh bell pepper. It's seasoned with a chile-cumin rub that hits all the right smoky, earthy notes. Next to an easy salsa of black-eyed peas and corn, this is a meat-free meal that's supremely satisfying.

In Your Box (serves 2)

  • 2 Portobello Mushrooms
  • 15½ oz. Black-Eyed Peas
  • 1 Red Bell Pepper
  • 1 Green Onion
  • 1 Lime
  • 1 Tbsp. Smoky Chile and Cumin Rub
  • Info
    6 Small Flour Tortillas
  • Info
    4 oz. Shredded Chihuahua Cheese
  • 3 oz. Corn Kernels
  • Info
    2 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
    856
  • Carbohydrates
    110g
  • Fat
    32g
  • Protein
    38g
  • Sodium
    1251mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Baking Sheets
  • 1 Medium Pan
  • 1 Mixing Bowl
  • 1 Small Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Using a spoon, scoop out black undersides (gills) of portobello mushrooms. Cut mushrooms into ¼" strips. Drain and rinse black-eyed peas. Place half the black-eyed peas on a clean cutting board and gently crush with bottom of a pan. Stem, seed, and slice red bell pepper into thin ¼'' strips. Cut half the strips into ¼" dice. Trim and thinly slice green onion on an angle, keeping white and green portions separate. Zest lime, halve, and juice.

  • Step 2 - Cook the Portobello Mixture
    2

    Cook the Portobello Mixture

    Heat 2 tsp. olive oil in a medium pan over medium heat. Add bell pepper strips and white portions of green onion to hot pan and cook until slightly softened, 2-3 minutes. Add portobello slices and half the seasoning blend (reserve remaining for vinaigrette) and cook, stirring often, until mushrooms are browned and tender, 4-5 minutes. Add crushed black-eyed peas and cook until heated through, 1 minute. Remove from burner, stir in 1 tsp. lime zest, and transfer mixture to a plate or bowl.

  • Step 3 - Build the Quesadillas
    3

    Build the Quesadillas

    Place three tortillas on prepared baking sheet. Divide portobello mixture and half the Chihuahua cheese between tortillas. Top with remaining Chihuahua cheese and cover with remaining tortillas.

  • Step 4 - Bake the Quesadillas
    4

    Bake the Quesadillas

    Lightly coat top tortillas with cooking spray and cover with foil, then stack a second baking sheet on top. Place a casserole dish or heavy oven-safe pan on top of baking sheet to "press" quesadillas as they cook. Bake 15 minutes, remove from oven, and flip. Bake until tortillas are golden brown, 8-10 minutes. Transfer to cutting board and let rest 5 minutes. While quesadillas bake, make salsa and lime sour cream.

  • Step 5 - Make Salsa and Lime Sour Cream
    5

    Make Salsa and Lime Sour Cream

    Whisk together 1 Tbsp. lime juice (reserve 1 tsp. for lime sour cream), remaining seasoning blend, and 1 Tbsp. olive oil in a medium mixing bowl. Add whole black-eyed peas, corn, and diced bell pepper to vinaigrette and toss. Taste, and season with a pinch of salt and pepper if desired. Combine sour cream, 1 tsp. lime juice, and a pinch of salt in a small bowl.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Cut each quesadilla into quarters and serve on a plate. Place salsa and lime sour cream on side. Garnish quesadilla with green portions of green onions.