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 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.