Total Time
25mins
Prep 10 mins
Cook 15 mins

this one gets it right with the dash of chili powder, cumin, and cilantro, all inside the grilled tortilla.

Ingredients Nutrition

  • 14 cup vegetable oil
  • 1 -2 cup chicken strips (try Morningstar Farms Meal Starters Chik'n Strips)
  • 12 cup chopped onion
  • 1 lb assorted mushroom (try crimini, portobello, shiitake, or any other variety)
  • 1 tablespoon chopped garlic
  • 1 tablespoon chili powder
  • 12 teaspoon cumin
  • 2 teaspoons salt
  • 13 cup chopped cilantro
  • 12 flour tortillas
  • 2 cups shredded vegan monterey jack cheese (try Follow Your Heart brand)
  • oil, the quesadillas (for cooking)

Directions

  1. •Heat the oil in a large sauté pan; add the strips and cook for 3 minutes on each side, or until browned and crispy. Remove from the oil and set aside.
  2. •Add the onions and cook for 3 to 5 minutes, or until softened.
  3. •Add the mushrooms and garlic and sauté on medium-high heat for 8 minutes, or until the mushrooms have softened and released their liquid. (Note: You may add additional oil if the mushrooms become dry during cooking.).
  4. •Place the chili powder, cumin, salt, and cilantro in the pan and mix well; remove from the heat.
  5. •Lay out 6 tortillas and evenly spread the cooked mixture onto each tortilla. (Note: If there is residual liquid, pick the mushrooms up out of the liquid to prevent soggy quesadillas.).
  6. •Sprinkle the "cheese" on top, cover with the remaining tortillas, and brush the tops lightly with vegetable oil.
  7. •Heat a clean nonstick sauté pan and place one quesadilla at a time, oiled side down, into the heated pan. Brush oil on the dry side of the quesadilla.
  8. •Cook for 3 minutes, or until browned. Flip and cook the other side. Repeat until all the ingredients are used.
  9. •Cut each quesadilla into 4 segments and serve with salsa, guacamole, and vegan sour cream.
  10. Alternate Cooking Method: Oil both sides of the quesadillas, place on a cookie sheet, and cook in a preheated 375°F oven for 10 to 15 minutes, or until crispy.

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