Line a baking sheet with foil. Lightly rub olive oil on the surface of each poblano chile. Place them on the baking sheet and bake for 15-20 minutes until the outer skin blackens and blisters throughout. You may need to rotate them halfway through to roast them evenly.
Remove them from the oven and place them in a bowl. Cover with a kitchen towel and set aside to cool completely.
Once cooled, rub off the outer thin blackened skin under running water, carefully tearing the poblano chiles open and pulling out the seed pods and stems inside. Rinse all the seeds away.
Dice the roasted chiles and set aside.
To Prepare the Mushrooms:
Thinly dice the Portobello mushrooms into small sections.
In a large non-stick skillet, heat 2 Tbsp. olive oil on medium heat. Add the diced mushrooms and saute, mixing frequently. After a few minutes you should start to see water release from the mushrooms.
Keep cooking the mushrooms until the water has evaporated and they are roasted (slightly browned).
To Prepare the Quesadillas:
Add the roasted diced poblano peppers to the mushrooms. Add salt to taste and toss together. Turn off the heat.
In another large non-stick pan, grill some tortilla on one side using butter or oil.
Flip the tortilla.
On half of the tortilla, sprinkle a thin layer of shredded jack cheese, add a layer of the poblano/mushroom mixture, and end with another thin layer of cheese on top of the mixture.
Fold the tortilla in half. Press with a spatula until the cheese inside the quesadilla is melted and the tortilla is grilled on both sides. Note that you will need to flip the folded quesadilla to grill the other side.
Cut into 2 or 3 sections and serve hot with your favorite salsa!
Make-Ahead Tip - Prepare the mushroom/poblano mixture ahead of time so all you need to do is assemble and grill the quesadillas. Alternatively, roast the poblano peppers to save oven time.Tortilla - Use your favorite tortillas for this recipe. I prefer either corn tortilla (gluten-free option) or flour tortillas.Vegan Cheese -
Vegan pepper jack cheese tastes the best with this recipe. I use either Follow Your Heart slices (torn into pieces), or Daiya cutting board pepper jack shreds.
I personally do not like to add too much cheese in this dish because it takes away from the flavor of the roasted poblano/mushroom mixture. Just add enough to hold the quesadilla together on both sides of the mixture.