Jamaican Jerk Portobello Mushroom Quesadillas

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 2 large portabella mushrooms, thinly sliced
• 1/2-3/4 cup shredded part-skim mozzarella cheese (more to taste)
• 8 corn tortillas
• jamaican jerk spice (to taste)
• cayenne pepper (to taste)
• kosher salt (to taste)
• olive oil (for frying)
• hot sauce (for serving)

Recipe

• 1 saute thinly sliced mushrooms in a teaspoon or so of evoo. throw in some jerk seasoning, kosher salt and cayenne -- if you have very fresh, potent cayenne, be careful! taste to check seasonings. this is very important--without proper seasoning, this recipe will come out bland.
• 2 mushrooms love to soak up oil; be prepared to add a bit more if they start to stick.
• 3 saute until mushrooms are limp and slightly shrunk from the heat and salt.
• 4 meanwhile, prep quesadillas by shredding cheese onto three tortillas.
• 5 arrange one-fourth of the mushrooms on each cheese-covered tortilla.
• 6 put the quesadillas together and fry over medium head in evoo, flipping at least once.
• 7 enjoy with your favorite hot sauce drizzled on top. guacamole would also be great!