Portobello & Caramelised Onion Quesadillas

• Produce

  • 2 Chipotle chillies
  • 7 cloves Garlic
  • 1 Onion, large
  • 4 Portobello mushrooms
  • 1 Handful Rocket, leaves

• Condiments

  • 80 ml Balsamic vinegar

• Baking & Spices

  • 9 tsp Brown sugar

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 230 ml White wine vinegar

• Bread & Baked Goods

  • 8 Tortillas

• Dairy

  • 20 g Butter, unsalted
  • 200 g Cheddar, grated

• Other

  • 500 g Pasata

Found on thecookreport.co.uk

Description

Directions

• Make the chipotle jam. Place the chipotle chillies, pasata, garlic, white wine vinegar and brown sugar into a small saucepan over a medium-high heat. Bring to a boil and simmer for half an hour while you make the quesadillas. The leftovers will keep in the fridge in an airtight container for a few weeks.
• For the caramelised onions heat a tbsp of oil over a medium heat and add the onions. Cook for 10 minutes until they are soft then add the vinegar and sugar, cooking for another 5 minutes until theyre caramelised. Remove from the heat and tip onto a plate.
• Place the pan back on the heat and melt the butter. Add the mushrooms and garlic to the pan and cook for a few minutes until softened. Remove from the heat.
• Assemble the quesadillas. Top one tortilla with a quarter of the onions, mushrooms, cheese and rocket. Add another tortilla. Heat a dry pan over a medium-high heat and place the quesadilla carefully into the pan. Cook for a few times and then flip and cook the other side until theyre browned. Repeat with the rest of the quesadillas. Serve with the chipotle jam and any other toppings.