Mushroom and Bell Pepper Quesadillas
Author: Jordan St. Clair-Jackson
Recipe type: Appetizer
Cuisine: Vegan
Serves: 4
- 8 ounces white or cremini mushrooms, cleaned and sliced
- 1 medium green or red bell pepper, or half of each, thinly sliced
- 4 soft taco-size (8 inch to 10 inch) flour tortillas, preferably whole grain
- Salsa, your favorite variety, as desired
- 2 to 3 scallion, green parts only, thinly sliced
- ¼ cup chopped fresh cilantro (optional)
- 1½ cups grated vegan cheddar or nacho style cheese
- Place the mushrooms in a medium skillet and layer the bell peppers on top of them. Add a small amount of water, cover, and steam until the mushrooms are done and the bell peppers are tender-crisp. Drain.
- Sprinkle about a quarter of the cheese over the surface of one tortilla. Arrange half of the mushroom and pepper mixture over the cheese.
- Top with some salsa -- enough to flavor and moisten the veggies, but not to drench them.
- Sprinkle with half of the scallion, and some optional cilantro. End with about another quarter of cheese, and cover with another tortilla.
- Repeat the above step with the remaining ingredients.
- Arrange both quesadillas on a parchment-lined baking sheet and bake at 400° F for 12 to 15 minutes, or until the tortillas become lightly golden and crisp on the outside.
- Cook the quesadillas one at a time on a nonstick griddle over medium-high heat. When one side is golden and crisp, carefully flip over and cook the other side until golden.
Once done, cut each quesadilla into 4 equal wedges, allowing 2 wedges per serving, and eat out of hand with extra salsa.
Recipe by VeganDiet.Vegas at https://vegandiet.vegas/2017/01/09/vegan-quesadillas/
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