Mushroom and Poblano Quesadillas
Serves 4 | Glasseye Creek Smoked Chilli Sauce
Ingredients
- 400 g mushrooms, sliced
- 2 poblano chillies or green capsicums, sliced
- 1 onion, sliced
- 2 tbsp Glasseye Creek Smoked Chilli Sauce
- 8 medium flour tortillas
- 2 cups grated melting cheese
- To serve: lime and sour cream
Method
1. Cook mushrooms, chillies and onion in a hot pan until moisture evaporates and edges brown. Stir through the sauce.
2. Scatter cheese and vegetable filling over half of each tortilla; fold closed.
3. Toast in a dry pan on both sides until golden and cheese melts. Cut into wedges with sour cream and lime.
Sauces in this recipe
Get the good stuff for your next cook-up.
Smoked Chilli Sauce (Pretty Hot Sauce)
$13.95 NZD
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