This Portobello and Bacon Quesadillas with Chipotle Aioli is made with chipotle sauce, avocado, flour tortillas, cilantro, and sour cream.
Want to make the most delicious quesadilla ever? Yes, I mean every word. The key ingredient? Canned chipotle peppers in adobo sauce. You can get this in the ethnic food isle at your local grocery store. This will give it a great smoky taste.
The combination of the portobello mushrooms, bacon and the chipotle sauce is to die for. Don’t forget that you can top this off with a chipotle sauce, avocado, cilantro, sour cream and cotija cheese.
How to make Portobello and Bacon Quesadillas with Chipotle Aioli
Preheat the oven to 425 F.
Make the marinade In a bowl, add the marinade ingredients: oil, chipotle sauce, 1 minced garlic clove, lime juice, and salt.
Bake the mushrooms, bacon, and peppers. Line a baking sheet with bacon slices. Line another baking sheet with parchment paper and add the bell pepper and the sliced portobello mushrooms. Brush the chipotle marinade on the bacon and mushrooms. Bake for 15-20 minutes.
Make the chipotle sauce. In a blender or food processor, add the egg yolk, lime juice, garlic, vegetable oil, chipotle chilies and salt. Blend until smooth. I use this sauce for a ton of Mexican dishes.
Assemble the tortillas. Lay out a tortilla and sprinkle each with ¼ cup pepper jack, then evenly divide the some of the bell pepper, bacon and mushrooms. Finish with another ¼ cup cheese and tortilla. You can buy store-bought tortillas or try making my Vegan Flour Tortillas. If you have a gas stovetop, I like to place the tortillas directly on the burner and warm them there so give them a nice char.
Cook the quesadillas. In a nonstick skillet, add the olive oil over medium heat. When the oil shimmers, add the quesadillas, one at a time. Cook until the bottom is crispy and golden brown, about 2-3 minutes on each side. Make sure the cheese is melted. Finish with the rest of the ingredients.
Serve and pour the chipotle sauce. Top with cilantro, avocado, sour cream, and cotija cheese.
Other dishes to try
Bacon Quesadillas
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Portobello and Bacon Quesadillas with Chipotle Aioli is made with chipotle sauce, avocado, flour tortillas, cilantro, sour cream and cotija cheese.
Ingredients
- 2 (8 oz) packages of bacon
- 2 poblano peppers or green bell peppers, sliced
- 2-3 large portobello mushrooms, sliced
- 2 (8 oz) bags Shredded Cheddar or Pepperjack cheese, as desired
Chipotle Marinade
- 1 tablespoon oil
- 2 tablespoons of the sauce from canned Chipotle in Adobo sauce
- 1 minced garlic clove
- ½ teaspoon cumin
- Juice of half lime
- salt to taste
Chipotle Aioli
- 1 egg yolk
- 1 tablespoon lime juice
- 1 clove garlic
- ½ cup vegetable oil
- ¼ cup chipotle chilies in adobo sauce from a can, drained
- 1 teaspoon kosher salt
Optional:
- 1 Avocado
- ¼ cup chopped cilantro
- ¼ cup crumbled cotija cheese
- Sour Cream
Instructions
- Preheat the oven to 425 F.
- Make the marinade In a bowl, add the marinade ingredients: oil, chipotle sauce, 1 minced garlic clove, lime juice, and salt.
- Bake the mushrooms, bacon, and peppers. Line a baking sheet with bacon slices. Line another baking sheet with parchment paper and add the bell pepper and the sliced portobello mushrooms. Brush the chipotle marinade on the bacon and mushrooms. Bake for 15-20 minutes.
- Make the chipotle sauce. In a blender or food processor, add the egg yolk, lime juice, garlic, vegetable oil, chipotle chilies and salt. Blend until smooth. I use this sauce for a ton of Mexican dishes.
- Assemble the tortillas. Lay out a tortilla and sprinkle each with ¼ cup pepper jack, then evenly divide the some of the bell pepper, bacon and mushrooms. Finish with another ¼ cup cheese and a flour tortilla.
- Cook the quesadillas. In a nonstick skillet, add the olive oil over medium heat. When the oil shimmers, add the quesadillas, one at a time. Cook until the bottom is crispy and golden brown, about 2-3 minutes on each side. Make sure the cheese is melted. Finish with the rest of the ingredients.
- Serve and pour the chipotle sauce. Top with cilantro, avocado, sour cream, and cotija cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Tex Mex
Nutrition
- Serving Size: 1
- Calories: 548.4
- Sugar: 0.2 g
- Sodium: 1,099.3 mg
- Fat: 28.9 g
- Saturated Fat: 13.0 g
- Carbohydrates: 45.2 g
- Fiber: 0.4 g
- Protein: 26.2 g
- Cholesterol: 67.4 mg
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