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Mushroom Quesadillas

Makes

2 servings

Active Time

20 minutes

Total Time

20 minutes

Calories

450

Category

Appetizers

These vegetarian quesadillas are so tasty you won’t even miss the meat. Adjust heat level by the amount of Fajita Seasoning Blend. Easily make gluten-free and vegan with a couple simple swaps.

Mushroom Quesadillas

Ingredients

  • 1 tablespoon avocado oil

  • 1 (6 ounce) package portobello mushrooms, thinly sliced

  • 1 small red onion, sliced

  • 2-3 teaspoons Fajita Seasoning Blend

  • ¼ teaspoon sea salt, optional

  • 2 (8-inch) flour tortillas or gluten-free tortillas of choice

  • 1 cup shredded pepper jack or vegan cheese of choice

  • ½ cup arugula leaves

  • Toppings such as pico de gallo, guacamole, sour cream, optional

Directions

  1. In large skillet, heat oil over medium-high heat. Add mushrooms, onions, Fajita Seasoning Blend and salt, if desired. Cook, stirring occasionally, until nicely browned, about 6-8 minutes.

  2. Place ¼ cup cheese on one-half of each tortilla. Top with mushrooms, arugula and remaining cheese. Fold tortillas in half. Wipe out skillet.

  3. Place back over medium heat. When hot, place quesadillas in skillet. Cook until golden brown on both sides and cheese is melted, about 4-5 minutes.

  4. Cut each quesadilla into wedges. Serve with desired toppings

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