book - Mushroom and Soy Cheese Quesadillas

[Guest guest]

* Exported from MasterCook *

 

Mushroom and Soy Cheese Quesadillas

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium serrano chile

1/2 pound button mushrooms

1 tablespoon olive oil

1 tablespoon dry sherry

1/2 medium white onion -- thinly sliced

1/4 teaspoon ground cumin

1/4 teaspoon salt

4 standard-size chapatis or whole wheat tortillas

4 ounces sliced soy mozzarella cheese

 

Remove and discard the stem stem of the chile and scrape out the seeds for a

milder dish. Mince the chile and set aside. Brush or wipe any loose dirt from

the mushrooms and thiny slice them.

 

Heat the oil and sherry in a skillet over mediium heat. Add the chile,

mushrooms, omion, cumin, and salt. Cook the mushrooms until they are limp and

the liquid has evaporated, about 8 to 10 minutes, then remove from the heat and

set aside.

 

Heat a cast-iron griddle or heavy-bottomed skillet over medium heat for a few

minutes. Place 1 tortilla in the pan and cook for several seconds. Turn the

tortilla over and distribute a quarter of the cheese over half of the tortilla.

Top with a quarter of the mushroom mixture. Use a spatula to fold the tortilla

in half, enclosing the filling. Cook, turning once oe twice, until the cheese

melts and the tortilla browns. If the tortilla is browning too quickly, reduce

the heat a bit.

 

Repeat the process with the remaining ingredients. Serve the quesadilla whole

or cut into wedges, hott or at room temperature.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 53 Calories; 4g Fat (60.1% calories from

fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 136mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

 

NOTES : Quick cooking quesadillas are perfect for lunch, a light supper, or

appetizers. Cut into wedges and serve as an appetizer for 6, or serve whole as

an entree for 4. Offer a selection of table salsas.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0