Now for the gourmets who enjoy more challenge in the Kitchen. . .
Amy's quesadillas pictured here inspired this latest creation in the kitchen.
Yum-Yum!
Super Soy 'Chicken' and Mushroom Quesadillas
1/4 cup oil for cooking (vegetable, olive, or coconut as you prefer)
1 cup Super Soy Chicken Strips
1 cup boiling water
1 tbsp taco seasoning (optional)
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 (recommend the whole wheat or low-carb versions)
2 cups shredded vegan Monterey Jack cheese
> Stir taco seasoning into boiling water, then add Super Soy Chicken Strips, let sit 5 minutes
**note: recommend crumbling or smashing dry soy pieces into smaller pieces before reconstituting**
>Heat the oil in a large sauté pan; add the soy chicken pieces and cook for 3 minutes on each side, or until browned and crispy. Remove from the oil and set aside.
>Next, add the onions to skillet 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. Return "chicken" pieces and stir again.
>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.)
>Next, add the onions to skillet 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. Return "chicken" pieces and stir again.
>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 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.
>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
Makes 6 quesadillas
My thanx to Amy for her blog receipes and helping inspire me to my own versions.!
May Abundance be found in Your Kitchen and Your Heart,
Laura in the Kitchen
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