Mushrooms and Bell Pepper Quesadillas
This simple, light tortilla preparation is good served with a hearty grain pilaf or a bean dish. It makes a nice accompaniment to a well-seasoned chili.
- 8 ounces white or cremini mushrooms, cleaned and sliced
- 1 medium red bell pepper, thinly sliced
- 4 soft taco-size (8- to 10-inch) flour tortillas
- Salsa, as desired
- 2 to 3 scallion, green parts only, thinly sliced
- 1/4 cup chopped fresh cilantro, optional
- 1 1/2 cups grated vegan cheddar or nacho style cheese
Place the mushrooms in a medium skillet and layer the bell peppers on top of them. Add a small amount of water, cover, and steam until the mushrooms are done and the bell peppers are tender-crisp. Drain.
Sprinkle about a quarter of the cheese over the surface of a tortilla. Arrange half of the mushroom and pepper mixture over the cheese. Top with some salsa — enough to flavor and moisten the veggies, but not to drench them. Sprinkle with half of the scallion, and some optional cilantro. End with about another quarter of cheese, and cover with another tortilla. Repeat with the remaining ingredients.
If you’re baking these, arrange both quesadillas on a parchment-lined baking sheet and bake for 12 to 15 minutes, or until the tortillas becomes lightly golden and crisp on the outside. Otherwise, cook them, one at a time, on a nonstick griddle over medium-high heat. When one side is golden and crisp, carefully flip over and cook the other side until golden.
Either way, cut each quesadilla into 4 equal wedges, allowing 2 wedges per serving, and eat out of hand.