In central and southern regions of Mexico, a quesadilla is a flat circle of cooked corn masa, called a tortilla, warmed to soften it enough to be folded in half, and then filled. They are typically filled with Oaxaca cheese. Oaxaca cheese is a stringy Mexican cheese made by the pasta filata (stretched-curd) method. Vegan cheese is an excellent substitute.
Serves 2, 350 calories per serving.
- 6 flour tortillas, sliced in half (try spinach or tomato for color)
- 2/3 cup soy sausage (you can also use tofu, tempeh or beans)
- 1 cup vegan shreddede cheese
- 2 portobello mushrooms, sliced thin
- 2 tsp vegan buttery spread
- spray oil for pan
- Use the spray oil on your grilling pan.
- Add the sausage and the mushrooms to the pan and cook .
- Add a tsp of vegan buttery spread to the pan.
- With a large spatula or bacon press, press down so that you flatten the sausage into a flat pancake an the mushrooms are pressed as well. Cook for about 2 minutes.
- Remove your mushrooms and sausage from the pan and add the tortillas. Cook for about 2 minutes.
- Add some cheese, then mushrooms, then sausage to the tortilla while it is still in the pan.
- Cover the pan and cool until toasty (about 1-2 minutes).
- Remove and serve with your favorite salad.
- Add optional 1/2 cup cole slaw to make it crunchier.
- To make this hotter, add 1/4 to 1 fresh habanero, stemmed, seeded, deveined, and finely chopped.