Another one from Eating Well Magazine - Barbecue Portobello Quesadillas.Smoky, filling, and easy to put together quickly.
I didn't take a picture of the finished dish because it isn't the prettiest one on the plate.
I had some leftover chipotle in adobo in the fridge - you can keep the extras in a glass jar tightly covered for awhile; most recipes only call for a little at a time. I used a whole pepper, chopped, and a bit of sauce and it really had a kick. Opt for the chipotle pepper powder for less heat. Penzey's carries a nice one.
This would be delicious with some freshly made coleslaw when cabbage shows up in your share box. Some guacamole and fresh salsa would be a nice complement as well.
No comments:
Post a Comment