Name: Meatless "Steakhouse" Quesadillas
Cuisine: Gluten-free
Ingredients: 2 T olive oil; 1 T butter; 1 lb. yellow or sweet onions, peeled, halved, and very thinly sliced (preferably at room temperature); Kosher salt; 10 oz. white button or cremini mushrooms, sliced thin; 2 T vegetable oil; 8 small corn tortillas; 3 to 4 C grated pepper jack cheese (about 12 oz.); 1 medium red bell pepper, quartered top to bottom, seeded, and thinly sliced; Tangy avocado sauce, for dipping (recipe below)

Ingredients

Scale

2 very ripe avocados
3 T lime juice
1 C roughly chopped cilantro
¼ t salt
2 roughly chopped scallions
½ t agave nectar
½ T Worcestershire sauce (omit for vegan)
2 T pickled jalapeno slices, roughly chopped
2 T (or more) water

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Instructions

Discard the avocado stones and scoop flesh into a food processor. Add remaining ingredients, except water, and process until very smooth. Pulse in water until sauce reaches desired thickness. Ideally, it’s a dipping sauce that isn’t thin enough to pour, so if you prefer a dressing-like consistency, add more water. If the flavor becomes too diluted, add another couple jalapenos and a splash of Worcestershire. I don’t recommend adding more than ¼ cup of water.

Notes

Leave out worcestershire sauce to make it vegan.

To achieve a pretty stream of avocado sauce without diluting the flavor, use a squeeze bottle to serve it (that’s what I did for the quesadilla photos). It’s also fun to squirt a big, soft-serve looking blob of it in the middle of each plate, where the corners of the quesadilla quarters meet.

Prep Time: 10 mins
Category: Condiment
Cuisine: Gluten Free, Vegan Option