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Mock Chicken and Vegetable Quesadillas
Mock Chicken and Vegetable Quesadillas Mock Chicken and Vegetable Quesadillas
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Mock Chicken and Vegetable Quesadillas

Filed under: Lunch



preparation time

00:20 20min


Cooking time

00:30 30min


ingredients

  • 350 g mock chicken, sliced thin
  • 1 yellow onion , cut into strips
  • 1 pint brown mushrooms, sliced
  • 1 clove garlic, chopped
  • 2 jalapeño peppers, cut into rings
  • 1 large red tomato, cubed
  • 250 ml (1 cup) corn niblets
  • 2 handfuls baby spinach
  • 4 black bean wheat tortillas (8 in.)
  • 375 ml (1 1/2 cups) grated Monterey Jack cheese
  • 350 g thinly sliced mock chicken
  • 1 onion, sliced
  • 1 pint brown mushrooms, sliced
  • 1 clove garlic, chopped
  • 2 jalapeño peppers, cut into rings
  • 1 large red tomato, diced
  • 1 cup (250 ml) corn niblets
  • Salsa verde, to taste (homemade or store bought)
  • 2 handfuls baby spinach
  • 1 ½ cups (375 ml) grated Monterey Jack cheese
  • 4 black bean wheat tortillas (8 in.)
  • Vegetable oil, for cooking
  • Salt and pepper

instructions

  1. Heat oil in a large frying pan over medium heat and cook the onion until just coloured.
  2. Add mushrooms and continue cooking 5 minutes stirring regularly.
  3. Add garlic and pepper rings, salt and pepper and cook another 2 minutes.
  4. Add tomato and cook until sauce has a dense texture.
  5. Remove from heat, add corn and mix well. Keep warm.
  6. Sprinkle some of the cheese on half of each tortilla.
  7. Add spinach and the stir fried veggies and flavour with a few drops of the salsa verde.
  8. End with the mock chicken slices and cover with remaining cheese.
  9. Fold undressed half of tortilla over fillings and press lightly.
  10. Heat 2 non-stick pans over medium heat and cook quesadillas 2 minutes per side.
  11. Cut each quesadilla in 2 and serve immediately, accompanied by a ramekin of salsa verde.