Smoked Portabello Quesadilla's

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Fire Starter
Original poster
Aug 1, 2007
Southern Ca.
Out here in Southern California there are vegetarians everywhere (a native american friend of mine tells me that vegetarian is an old indian word for "bad hunter") so I've developed a few recipes for when they're around - and the carnivores seem to like them too. It's a pretty simple appetizer - in the past I've used a simple stove-top smoker (if I don't have the big smoker running) and smoked the portabellos for about 20 minutes. I slice them in strips, add them to a tortilla with grated smoked gouda and add minced garlic, salt and some cayenne pepper (or crushed red pepper flakes). I melt some butter to coat the bottom of the skillet and place the quesadilla in the the butter. When the tortilla is nice and golden brown I flip it (carefully so I don't lose the cheese and portabellos) - add butter if necessary. When this side is done I cut it in 1/6 portions and garnish with chopped parsley and a light dusting of cayenne. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.