Jamaican Jerk Portobello Mushroom Quesadillas

1. 1

   Saute thinly sliced mushrooms in a teaspoon or so of EVOO. Throw in some jerk seasoning, kosher salt and cayenne -- if you have very fresh, potent cayenne, be careful! Taste to check seasonings. This is very important--without proper seasoning, this recipe will come out bland.

2. 2

   Mushrooms love to soak up oil; be prepared to add a bit more if they start to stick.

3. 3

   Saute until mushrooms are limp and slightly shrunk from the heat and salt.

4. 4

   MEanwhile, prep quesadillas by shredding cheese onto three tortillas.

5. 5

   Arrange one-fourth of the mushrooms on each cheese-covered tortilla.

6. 6

   Put the quesadillas together and fry over medium head in EVOO, flipping at least once.

7. 7

   Enjoy with your favorite hot sauce drizzled on top. Guacamole would also be great!

* Per serving · 4 servings · Values may vary.

No additional tips available.