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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven 350°F | 2. Preheat a large skillet over high heat with 3 tablespoons of extra virgin olive oil. | 3. Add the mushrooms and sauté until golden. Add onion, garlic, jalapeno, salt and black pepper, and saute until softened and slightly caramelized. | 4. While the veggies are cooking, make the dipping sauce:. | 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. 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. In a small bowl, add the beans and mix in remaining 1/2 cup chopped cilantro, salt and ground black pepper, and reserve. | 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. 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. 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. To serve, gently cut each Mile-High Quesadilla into wedges using a serrated knife, and serve with the avocado dipping sauce alongside. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	5	tablespoons	divided	-	-	-	-
portabella mushroom	4		sliced	-	-	-	-
red onion	1		diced	-	-	-	-
garlic clove	2		grated	-	-	-	-
jalapeno	1 -2		seeded chopped	0.0	0.0	0.0	0.0
salt				-	-	-	-
black pepper				-	-	-	-
avocado	2			-	-	-	-
cilantro	1 1/2	cups	divided	5.52	0.8808	0.5112	0.1248
lime	1			-	-	-	-
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
sauce	2 -3	dashes		-	-	-	-
bean black	1	can	refried mashed	991.8141	181.3769	62.8246	4.1301
wheat tortilla	14			-	-	-	-
monterey jack cheese	2	cups	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.