‘Chicken’ and Mushroom Quesadillas

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1/4 cup vegetable oil
1 pkg. faux-chicken strips (try Morningstar Farms Meal Starters Chik’n Strips)
1/2 cup chopped onions
1 lb. assorted mushrooms (try crimini, portobello, shiitake, or any other variety)
1 Tbsp. chopped garlic
1 Tbsp. chili powder
1/2 tsp. cumin
2 tsp. salt
1/3 cup chopped cilantro
12 flour tortillas
2 cups shredded vegan Monterey Jack cheese (try Follow Your Heart brand)
Oil for cooking the quesadillas

• Heat the oil in a large sauté pan; add the strips and cook for 3 minutes on each side, or until browned and crispy. Remove from the oil and set aside.
• Add the onions and cook for 3 to 5 minutes, or until softened.
• Add the mushrooms and garlic and sauté on medium-high heat for 8 minutes, or until the mushrooms have softened and released their liquid. (Note: You may add additional oil if the mushrooms become dry during cooking.)
• Place the chili powder, cumin, salt, and cilantro in the pan and mix well; remove from the heat.
• Lay out 6 tortillas and evenly spread the cooked mixture onto each tortilla. (Note: If there is residual liquid, pick the mushrooms up out of the liquid to prevent soggy quesadillas.)
• Sprinkle the “cheese” on top, cover with the remaining tortillas, and brush the tops lightly with vegetable oil.
• Heat a clean nonstick sauté pan and place one quesadilla at a time, oiled side down, into the heated pan. Brush oil on the dry side of the quesadilla.
• Cook for 3 minutes, or until browned. Flip and cook the other side. Repeat until all the ingredients are used.
• Cut each quesadilla into 4 segments and serve with salsa, guacamole, and vegan sour cream.

Alternate Cooking Method: Oil both sides of the quesadillas, place on a cookie sheet, and cook in a preheated 375°F oven for 10 to 15 minutes, or until crispy.

Makes 6 quesadillas

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind