Mile-High Quesadillas

Ingredients

• 5 tablespoons extra virgin olive oil, divided
• 4 portabella mushrooms, gills removed and sliced
• 1 medium red onion, diced
• 2 garlic cloves, grated
• 1-2 jalapeno, seeded and chopped (to taste)
• salt
• black pepper
• 2 avocados
• 1 1/2 cups fresh  cilantro, divided (1 cup leaves removed from stems and 1/2 cup chopped)
• 1 lime, juice of
• 1 cup sour cream
• 2-3 dashes hot sauce

• 1 (15 ounce) can refried beans (or 1 can of black beans mashed)

• 14 (8 inch)  whole wheat tortillas
• 2 cups monterey jack cheese, grated

Directions

1. 1

   Preheat oven 350°F

2. 2

   Preheat a large skillet over high heat with 3 tablespoons of extra virgin olive oil.

3. 3

   Add the mushrooms and sauté until golden. Add onion, garlic, jalapeno, salt and black pepper, and saute until softened and slightly caramelized.

4. 4

   While the veggies are cooking, make the dipping sauce:.

5. 5

   In a food processor, puree avocado, 1 cup cilantro, lime juice, sour cream and hot sauce. Salt to taste. Pour into a serving bowl and set aside.

6. 6

   Over an open flame of a gas burner or a hot grill, lightly char each side of all 14 tortillas and reserve on a plate. I don't have a gas burner so place in my grill pan.

7. 7

   In a small bowl, add the beans and mix in remaining 1/2 cup chopped cilantro, salt and ground black pepper, and reserve.

8. 8

   Once the veggies are done, add them to the food processor bowl the dipping sauce was pureed inches Add the cheese and process to a slightly chunky paste.

9. 9

   On a clean work surface, lay 6 tortillas out and spread the cheese mixture on 3 of them. On the other 3, spread refried beans. Stack them up, alternating one cheese tortilla, then one bean tortilla, topping with a plain tortilla, so you have a 7-layer stack. Repeat with the remaining tortillas, alternating the filling the same way as before and topping with a plain tortilla.

10. 10

    Preheat a skillet over medium low heat with a tablespoon of olive oil and place one stack into the skillet. Cook until brown on each side, about 3 minutes. When the first 7-layer stack is done, pop it into the oven to stay warm while you brown the other.

11. 11

    To serve, gently cut each Mile-High Quesadilla into wedges using a serrated knife, and serve with the avocado dipping sauce alongside. Enjoy!