With the weather turning May-like, it's time to check the propane tank, scour off the grill grates and get to grilling. This week, we'll share some recipes that will get you reacquainted with cooking outdoors. Today's recipe comes from the new cookbook from Weber's called "Time to Grill."
1/2 cup mayonnaise
2 tablespoons fresh lime juice
1 tablespoon minced chipotle chiles in adobo sauce
1 tablespoon honey
1 teaspoon minced garlic
Never miss a local story.
4 large portabello mushrooms, stems and gills removed
4 cups grated Swiss cheese
8 flour tortillas (8 inches)
1 bag (5 oz.) baby spinach
In a medium serving bowl, whisk the aioli ingredients until smooth. Cover and refrigerate until ready to serve. Prepare the grill for direct cooking over medium heat (350-450 degrees.)
Generously brush the mushroom caps with oil. Brush the cooking grates clean. Grill the mushrooms over direct medium heat with the lid closed as much as possible until tender, 12 to 15 minutes, turning occasionally and if necessary to prevent them from drying out, brushing with a bit more oil. Remove from the grill and cut them into thin slices.
Decrease the temperature of the grill to low heat. Assemble the quesadillas by spreading 1/3 cup cheese on one half of each tortilla. Top the cheese with one quarter of the spinach, one quarter of the sliced mushrooms and another 1/3 cup of the cheese. Fold the empty side of the tortillas over the fillings.
Brush the outside of the tortillas lightly with oil and grill over direct low heat, with the lid closed as much as possible, until golden on both sides, 4 to 6 minutes, turning once. Cut the quesadillas into wedges and serve warm with the aioli.