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CHEAP EATS

Portobello Mushroom Quesadilla with Chicken

Ingredients:

• 1 lb. boneless chicken breasts
• 2 large Portobello Mushrooms
• 1 large each green and red bell pepper
• 6 scallions
• 1 bulb of roasted garlic
• Olive Oil
• Kosher Salt and Fresh Ground Black Pepper, to taste
• 8 ounces jalapeno jack cheese

Technique:

Season chicken breast with salt and pepper, to taste. Grill until fully cooked. Clean mushrooms, with a dry paper towel to remove any dirt. Rub with a little olive oil on both sides. Grill for about 5 minutes over medium heat. Rub peppers and scallions with a little olive oil and grill.

Coat tortillas with a little olive oil and grill for a few seconds. Slice chicken and vegetables into bite-sized pieces. Squeeze roasted garlic from bulb and add to vegetables, mixing to combine. Add vegetables and chicken to tortillas, dividing evenly among 4 pieces. Top with jack cheese and top each with remaining four pieces. Press together each to create an even surface. Place on a heat-proof dish and top with additional shredded cheese. Place in a preheated 350-degree and bake until cheese is melted.

Serve with sour cream, sliced avocados and salsa.

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