Meal Kit
Portobello Mushroom Quesadilla
with corn and black-eyed pea salsa
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Wheat, Soy
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Vegetarian
Chef
Scott Gorsky
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)
- 15½ oz. Black-Eyed Peas
- 1 Red Bell Pepper
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6 Small Flour Tortillas
- 2 Portobello Mushrooms
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4 oz. Shredded Chihuahua Cheese
- 3 oz. Corn Kernels
- 1 Lime
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2 oz. Sour Cream
- 1 Green Onion
- 1 Tbsp. Smoky Chile and Cumin Rub
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.
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Nutrition (per serving) bP8nA5Oz
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Calories1360
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Carbohydrates199g
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Net Carbs193g
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Fat29g
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Protein72g
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Sodium1280mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Baking Sheets
- 1 Medium Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Using a spoon, scoop out black undersides (gills) of portobello mushrooms. Cut mushrooms into 1/4" 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 1/4'' strips. Cut half the strips into 1/4" dice. Trim and thinly slice green onion on an angle, keeping white and green portions separate. Zest lime, halve, and juice.
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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.
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3 Build the Quesadillas
Place three tortillas on prepared baking sheet. Divide portobello mixture and half the cheese between tortillas. Top with remaining cheese and cover with remaining tortillas.
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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.
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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.
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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.
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