Portobello Quesadillas

Warmer temperatures, sunny skies, blossoms out and daffodils are smiling ... it feels like spring! Cinco de Mayo is just a couple of days away but you can start celebrating early with my favorite quesadilla.

Portobello mushrooms are 'meaty' and earthy, a satisfying alternative to beef, pork or chicken; especially for those preferring a vegetarian meal. I use them in cheese-steak sandwiches, risotto, stuffed, every way I can think of.

Portobello Quesadillas
(Serves 4.)

• Vegetable oil
• 1 pound portobello mushroom caps (about 5 medium), gills removed and sliced
• 1 medium onion, finely diced
• 1/2 cup salsa, divided
• 4 8- to 10-inch tortillas
• 3/4 cup Monterrey jack cheese, shredded
• 1/4 cup sour cream
• 1 avocado, sliced

Portobello Quesadillas

Heat 1 tablespoon oil in a large nonstick sauté pan over medium heat. Add mushrooms and cook, stirring occasionally, for 5 minutes. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes.

Transfer the vegetables to a bowl with 1/4 cup of salsa, stir to combine.

Wipe out the sauté pan with a paper towel.

Mix 1/4 cup of the salsa with 1/4 cup of sour cream. Set aside as a dipping sauce.

Place tortillas on a work surface. Spread 3 tablespoons of cheese on half of each tortilla and top the cheese with one-fourth of the filling. Fold tortillas in half, pressing gently to flatten.

Heat 1 teaspoon of oil in the sauté pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a platter and tent with foil to keep warm. Repeat with remaining quesadillas.

Cut each quesadilla into wedges and serve with avocado slices and sauce.