Ingredients
The following ingredients have 4 Servings
- 3 Tablespoons olive oil (divided)
- 2 onions (thinly sliced)
- 1 Tablespoon honey
- ⅓ cup balsamic vinegar
- 1 Tablespoon salted butter
- 4 portobello or other large flat mushrooms (thinly sliced)
- 3 large cloves garlic (crushed)
- 8 flour or corn tortillas
- 1 ⅔ -2 cups shredded cheese (swiss, white cheddar, or pepperjack)
- 1 handful baby arugula (roughly chopped)
- Sour cream for garnish
Instruction
- Heat 1 ½ Tablespoons of the olive oil in a medium skillet over low heat.
- Add the onion and cook until soft and translucent, about 10 minutes.
- Add the honey and vinegar and cook until onion is caramelized and liquid has mostly evaporated.
- Transfer the onion mixture to a bowl and set aside.
- In the same skillet, add the remaining 1 ½ Tablespoons of oil and the butter.
- Add the mushrooms and sauté until mushrooms start to release juices.
- Add the garlic and cook mixture until mushrooms have completely softened.
- Season with salt and pepper.
- Remove pan from the heat and set aside.
- Heat a large pan or griddle over medium-high heat.
- One at a time, lightly toast all the tortillas on one side for a minute and set aside.
- Align 4 tortillas side by side toasted side up.
- Top each tortilla with cheese, onion, mushrooms, ⅛ of the chopped arugula, and finishing with more of the cheese.
- Top each filled tortilla with the remaining tortilla, toasted side down.
- Add a little olive oil to pan or griddle and cook each side for 3 to 4 minutes per side or until cheese is melted.
- Cut tortillas into quarters (or eighths for smaller pieces) and sprinkle some chopped arugula on top.
- Serve with a dollop of sour cream.
