Portobello Quesadilla &
Corn and Avocado Salad
I am SO loving this whole 3 ingredient cooking thing. Here's what I made for supper for Miss M and myself last night.
Portobello Mushroom Quesadillas
- 2 portobello Mushrooms - brush with olive oil, season with S&P, grill or broil 8-10 min on each side
- Shredded pepper Jack cheese
- Tortillas (I used cheddar jalapeno because it's what I had on hand, but whole grain would be ideal)
This will make enough to feed 4 people. M and I had lots left over.
Serve it with Corn and Avocado Salad
Make this by simply cutting the corn from 3 ears of corn. The recipe called for it raw, but I
microwaved it for a few minutes just to soften slightly and release the flavors. Finely slice 2 green onions and chop up an avocado. Mix in with cooled corn, 1 T. olive oil and S&P to taste.
Such a delicious and simple salad. I ate the leftovers for a bedtime snack :)
(If you are going to be saving some of this for later, you might want to stir a little bit of lemon or lime juice to prevent the avocado from turning brown)
Peace & Love,
Chandra Nicole
(P.S. Both of these recipes I found in Real Simple... one of my Fave Magazines)