Mushroom and Cheddar Quesadillas

Informations supplémentaires

25 min. | 760 kcal | easy | Spicy, Vegetarian, Express | Printable version

1. Setup Slice the shallot and the mushrooms. Chop the cilantro. Cut the lime in half. Put the TVP in a bowl with enough water to cover. Let rehydrate. Drain before using.

2. Make the mushroom and TVP mixture In a pan on medium heat, add a drizzle of oil. Cook the mushrooms for 4-5 minutes. Add the TVP and the spices to taste (caution! Spicy). Cook for 2-3 minutes. Season with salt and pepper.

3. Assemble and cook the quesadillas Divide the mushroom and TVP mixture on one side of the tortillas. Garnish with the cheese. Close the tortilla in half to make a half moon. In a skillet over medium-high heat, add a drizzle of oil. Cook the quesadillas about 2 minutes on each side or until colored.

4. Make the pickled shallots In a bowl, combine the shallots with 2 tbsp. of vinegar, 2 tbsp. of water and 1 tbsp. of sugar. Add a pinch of salt and mix well. Reserve. In another bowl, combine the guacamole with the sour cream, the juice of half a lime and the cilantro.

5. Plate your dish Serve the quesadillas with the sauce and the marinated shallots. Since the shallots are marinated, this is an interesting way to present them to children. Bon appétit!

2unitWheat tortilla 10in

1unitGuacamole

1unitShallot

2unitSour Cream

120gTextured Vegetable Protein

150gCremini Mushrooms

100gMild Cheddar

5gTex-Mex Mix

1unitLime

1unitCilantro

What you need Pan, bowls.

760 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 83g

28%

fat 34g

52%

cholesterol 48mg

16%

fiber 11g

44%

protein 32g

saturated 13g

65%

sodium 875mg

36%

sugar 4g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg