Vegan Quesadilla Recipe
LARGE GRILLED FLOUR TORTILLA, STUFFED WITH FRESH SPINACH, MUSHROOMS, TOMATO, ONION, JALAPEÑOS, CHIPOTLE AIOLI & VEGAN CHEESE. SERVED WITH HOUSE- MADE GUACAMOLE & RANCHERO SAUCE.
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Ingredients
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Quesadilla Filling
Guacamole
Ranchero Sauce
Method
Quesadilla Preparation
- 1
- 2
Add Mushrooms and Spinach
Add sliced mushrooms to the skillet and cook for an additional 5 minutes until softened. Stir in fresh spinach and jalapeños, cooking until spinach is wilted, about 2-3 minutes.
- 3
Prepare Tortillas
Lay one flour tortilla flat on a clean surface. Spread a tablespoon of chipotle aioli over the tortilla, followed by a generous scoop of the sautéed vegetable mixture. Top with diced tomatoes and sprinkle vegan cheese on top.
- 4
Cook Quesadilla
Place a second tortilla on top and carefully transfer to a hot skillet. Cook for 3-4 minutes on each side until golden brown and the vegan cheese is melted.
Guacamole Preparation
- 5
- 6
Ranchero Sauce Preparation
- 7
Cook Sauce Ingredients
In a saucepan over medium heat, combine canned tomatoes, diced onion, minced garlic, chili powder, cumin, and salt. Simmer for 10-12 minutes until the sauce thickens slightly.
- 8
Finish Sauce
Stir in chopped cilantro just before serving for a fresh flavor.
