Recipe Details

Ingredients

1. 2 tbsp olive oil
2. 2 onions, sliced
3. 3 tsp brown sugar
4. 1/3 cup (80ml) balsamic vinegar
5. 20g unsalted butter
6. 3 large garlic cloves, crushed
7. 4 portobello or other large flat mushrooms, thinly sliced
8. 3 thyme sprigs, leaves picked
9. 8 flour tortillas or wholegrain wraps
10. 200g vintage cheddar, grated
11. Handful rocket leaves, roughly chopped
12. 1/2 cup (120g) sour cream
13. Juice of 1/2 lemon

Description

• Step 1

  Heat 1 tablespoon oil in a frypan over low heat. Add the onion and cook, stirring, for 10-12 minutes until soft. Add the sugar and balsamic vinegar, then cook, stirring, for a further 5 minutes or until the onion is caramelised. Remove the pan from the heat and set aside.

• Step 2

  In a separate frypan, heat the butter and the remaining 1 tablespoon oil over medium heat. Add the garlic, mushroom and thyme, then cook, stirring, for 3-4 minutes until soft. Remove the pan from the heat and set aside.

• Step 3

  Heat a chargrill pan or large non-stick frypan over high heat. Add 1 tortilla and cook on one side for 30 seconds or until slightly toasted and charred. Remove from the pan, then repeat with the remaining tortillas.

• Step 4

  Place 4 tortillas, toasted-side up, on a benchtop. Top each one with a quarter of the caramelised onion, mushroom mixture, grated cheese and rocket leaves, then sandwich with the remaining tortillas, toasted-side down.

• Step 5

  Return the chargrill pan or frypan to high heat. Add 1 quesadilla and cook for 2-3 minutes until toasted on one side. Carefully flip, then cook for a further 1-2 minutes until the cheese is melted and the tortilla is toasted. Keep warm while you repeat with the remaining 3 quesadillas.

• Step 6

  Meanwhile, to make the lemon sour cream, combine the sour cream and lemon juice in a bowl.

• Step 7

  Serve the warm quesadillas with a dollop of lemon sour cream.