'chicken' And Mushroom Quesadillas

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/4 cup vegetable oil
• 1 -2 cup chicken strips (try morningstar farms meal starters chik'n strips)
• 1/2 cup chopped onion
• 1 lb assorted mushroom (try crimini, portobello, shiitake, or any other variety)
• 1 tablespoon chopped garlic
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 2 teaspoons salt
• 1/3 cup chopped cilantro
• 12 flour tortillas
• 2 cups shredded vegan monterey jack cheese (try follow your heart brand)
• oil, the quesadillas (for cooking)

Recipe

• 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.