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Mushroom Quesadillas
Rated 5.0 stars by 1 users
Category
Appetizers
Makes
2 servings
Active Time
20 minutes
Total Time
20 minutes
Calories
450
Creator
Culinary Genie
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.
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
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.
Place ¼ cup cheese on one-half of each tortilla. Top with mushrooms, arugula and remaining cheese. Fold tortillas in half. Wipe out skillet.
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.
Cut each quesadilla into wedges. Serve with desired toppings
Nutrition
Serving Size
1 serving (does not include optional salt or toppings)
Calories 450,
Total Fat
30 g,
Saturated Fat
12 g,
Cholesterol
60 mg,
Sodium
660 mg,
Carbs
32 g,
Fiber
3 g,
Sugar
4 g,
Protein
18 g