Portobello Mushroom Quesadilla

with corn and black-eyed pea salsa

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Soy

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

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

    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

    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

    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

    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

    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

    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.

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