Mushroom quesadillas is a new favorite dish!
So I may have mentioned that our family loves MEXICAN FOOD... desperately. I may have also mentioned that it's pretty much guaranteed that you will ALWAYS find two things in abundance in my kitchen: Onions and mushrooms. So I decided to make a yum-o 'adult' version quesadilla!
Need:
Whole wheat tortillas (I like the freshies at the Food Co-Op, but the carb smart ones at the regular store are good too.
Sweet onion, chopped
Shitake mushrooms, thinly sliced. (I see a lot of 'talk' about the stems... to use or not to use. I personally like them if they're chopped well; they are chewy and add substance. Choose what you would like to do
Cheese, grated (ok, so I don't eat cheese except on the rarest of occassions and when that happens it's normally only goat or sheep. You can use the Vegan Gourmet cheese too and make them vegan) Either way, this time I used sheep cheddar, which, as goat, has a distinctive flavor but I think it bodes well.
Cilantro
Avocado
Tofutti vegan sour cream
My salsa (or some other salsa, but anything else is guaranteed to NOT be as good as mine. Just being honest.) - I'd post the recipe but my husband would seriously kill me :)
How To Make Mushroom Quesadillas With Avocado:
Heat a bit of oil in a large pan. Add the onions and sautee for a couple minutes. Add mushrooms and cover so they 'sweat' and soften. Leave them be for about 5 minutes, stirring and checking, of course. Meanwhile, slice your avocado into thin slices and chop a little cilantro for the presentation.
When your mix is done, turn off the stove and prepare a 'flat' pan or a grill pan with your first tortilla.
Add a little cheese to one half, then add some to the tortilla, fold in half and toast that baby up. Of course, it goes without saying that once the first side is toasty, flip it and do the same with the other. Here's a little trick... I actually like to toast the side that has the cheese on it first, that way the cheese melts and when you flip it to grill the other side, the melty cheese gets mixed into the mushroom/onions, binding it all together. That's a bit anal, I know, but it works for me ;)
Let’s Plating:
Presentation is what it's all about. Slice it in quarters using a pizza cutter. Top with vegan sour cream, a few slices of avocado and some cilantro, chopped. Add to your plate, a little salsa and you are ready to enjoy.
This dish is super duper easy, hearty and of course, tasty!! You could serve it as an easy appetizer for a party, making everything ahead of time, or for lunch/dinner; they're very filling!
Enjoy Your Meal