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A dinner that everyone at the table will love? It’s not a myth, it’s these portobello and avocado quesadillas from David Frenkiel and Luise Vindahl’s Little Green Kitchen. They’re fast, convenient and utterly delicious—the ultimate family-friendly meal.
“These cheese-and-mushroom-packed little triangles are our way of doing fast food at home,” Frenkiel and Vindahl write. “Eaten with our hands, from a tray on the living-room rug in front of a movie, they are the essence of comfort. We fill them with sweet and sticky mushrooms, mashed avocado, cheese, beans and a layer of yogurt to lighten them up.” And don’t forget the green sauce. Tangy, spicy and sweet (not to mention a breeze to make), it’ll transform pretty much any dish into something special.
If your kids want to help (bless), have them mash the avocado and beans or chop the mushrooms (with supervision, of course). Since they’ll end up hidden inside the tortilla, they don’t need to look pretty.
Recipes excerpted with permission from Little Green Kitchen by David Frenkiel and Luise Vindahl, published by Hardie Grant Books, May 2019.
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