I came up with this for lunch with all the leftovers that have been sitting in my fridge. I bought a huge chunk of brie a short while ago and realized that if I didn't do anything with it soon, it'd probably go bad so I came up with this. This is great for vegetarians and meat-eaters alike as it's a pretty hearty and substantial meal.
- 4 large portobello caps, sliced
- 4 8-inch tortillas (You can do 10-inch tortillas too if that's what you have)
- 1/2 cup sliced brie, about 8 thin slices
- 5 tsp oil
Heat up a medium nonstick skillet to medium heat and add a tsp of oil. When the pan is hot, add the portobello caps and saute for about 3 minutes. Season with salt and pepper and remove from pan. Clean pan and brush pan with a tsp of oil. Once the pan is hot, add a tortilla and heat through, about one minute. Flip to the other side and add 2 slices of brie, breaking up the slices and dropping them all over one half of the tortilla. Top with 1/4 of the mushrooms, spreading them evenly over the cheese, covering only half of the tortilla. Fold the tortilla over, let it sit for another minute for the cheese to melt and remove to a plate. Repeat with the rest of the ingredients.
You can definitely do this with two pans to quicken the pace and get dinner/lunch/midnight snack out all together if you'd like. If you don't have portobellos or brie, you can just as well do this with chicken or pork and shredded cheddar or mozzarella or pretty much anything else you'd like. The possibilities are endless. This is a good recipe to experiment with. I usually serve it with a fresh mound of pico on the side with a good scoop each of beans and rice and if you want, sour cream and guacamole.