Portobello Enchilada Skillet Pie
Toasted tortillas layered with green enchilada sauce, pepper jack cheese and portobello mushrooms melted with an extra layer of crumbly queso fresco. Afterwards top with all your favorite fixings. This easy dish will quickly become your summer favorite.I don’t know about you but lately my timeline has been bombarded with conversations about trends, all kinds of trends. Some of them I have:
- subscribed to
- paid my membership
- gotten on board
- and I’m COMPLETELY here for
- Green Tomatillo Sauce
- Toasted Tortilla
- Pepper Jack Cheese
- Portobello Mix
- Toasted Tortilla
- Queso Fresco
It takes maybe 10 minutes for the cheese to get all melted and delicious and then you just serve it with your favorite toppings. By the way, prepare yourself for one of the best bites you’ve ever had in life. This is a trend that will probably become a regular staple … just warning ya. Enjoy!
THIS POST WAS SPONSORED BY CIRCULON. THE OPINIONS EXPRESSED ARE MY OWN.
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- 4 tablespoons vegetable oil
- 1 large red bell peppers diced
- 12 oz portabello mushrooms chopped
- 2 tablespoons of Worcestershire sauce
- juice of ½ lime
- 2 garlic cloves minced
- ¼ cup cilantro leaves
- 3 flour tortillas toasted (approx. 10 inches)
- 10 oz of green enchilada sauce
- 2 cups of pepper jack cheese shredded
- 1 cup of queso fresco
- Salt and pepper to taste
- Optional Toppings:
- ¼ cup thinly sliced red onion
- cilantro for garnish
- sliced avocado
- diced tomatoes
- Mexican crema
- Preheat oven to 350 degrees.
- In a large sauté on medium high heat add in 2 tablespoons of vegetable oil. Once oil is hot, add in diced red bell pepper and sauté for 3 minutes. Add 2 additional tablespoons of vegetable oil and then add in portabellos, Worcestershire sauce, and limejuice. Cook for approximately 10 minutes or until all liquid has fully evaporated.
- Reduce heat to medium and stir in garlic and cilantro and cook for two minutes. Then remove from heat and set aside.
- In a separate large nonstick skillet on medium high heat, toast each side of your tortillas. Remember to flip once the blisters start to get golden brown. In a shallow pan or dish add your green enchilada sauce and lightly dip each tortilla in the enchilada sauce for coating.
- To assemble the pie, add just enough enchilada sauce to lightly coat the bottom of your skillet. Place one tortilla in the bottom of the skillet, top with half of the portabello mixture, then one cup of pepper jack cheese. Repeat with one more tortilla, the rest of the portabello mixture, and another cup cheese. Top with a third tortilla, the remaining enchilada sauce, and one cup of crumbled queso fresco. **skillet must be oven safe**
- Bake for 10-15 minutes or until the cheese is bubbly on top. Slice and serve with extra green sauce and your favorite ingredients like: thinly sliced red onion, cilantro, sliced avocado, diced tomatoes and Mexican crema.
*Nutrition information is a rough estimate.
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