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1
Preheat oven 350F
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2
Preheat a large skillet over high heat with 3 tablespoons of extra virgin olive oil.
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3
Add the mushrooms and saute until golden.
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4
Add onion, garlic, jalapeno, salt and black pepper, and saute until softened and slightly caramelized.
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5
While the veggies are cooking, make the dipping sauce:.
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6
In a food processor, puree avocado, 1 cup cilantro, lime juice, sour cream and hot sauce.
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7
Salt to taste.
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8
Pour into a serving bowl and set aside.
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9
Over an open flame of a gas burner or a hot grill, lightly char each side of all 14 tortillas and reserve on a plate.
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10
I don't have a gas burner so place in my grill pan.
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11
In a small bowl, add the beans and mix in remaining 1/2 cup chopped cilantro, salt and ground black pepper, and reserve.
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12
Once the veggies are done, add them to the food processor bowl the dipping sauce was pureed inches Add the cheese and process to a slightly chunky paste.
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13
On a clean work surface, lay 6 tortillas out and spread the cheese mixture on 3 of them.
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14
On the other 3, spread refried beans.
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15
Stack them up, alternating one cheese tortilla, then one bean tortilla, topping with a plain tortilla, so you have a 7-layer stack.
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16
Repeat with the remaining tortillas, alternating the filling the same way as before and topping with a plain tortilla.
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17
Preheat a skillet over medium low heat with a tablespoon of olive oil and place one stack into the skillet.
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18
Cook until brown on each side, about 3 minutes.
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19
When the first 7-layer stack is done, pop it into the oven to stay warm while you brown the other.
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20
To serve, gently cut each Mile-High Quesadilla into wedges using a serrated knife, and serve with the avocado dipping sauce alongside.
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21
Enjoy!
