Mushroom and Cheddar Quesadillas
with textured vegetable protein, creamy avocado sauce and lime
Informations supplémentaires
25 min.
|
760 kcal
|
easy
|
|
Printable version
1. Setup
Slice the shallot and the mushrooms. Chop the cilantro. Cut the lime in half. Put the TVP in a bowl with enough water to cover. Let rehydrate. Drain before using.
2. Make the mushroom and TVP mixture
In a pan on medium heat, add a drizzle of oil. Cook the mushrooms for 4-5 minutes. Add the TVP and the spices to taste (caution! Spicy). Cook for 2-3 minutes. Season with salt and pepper.
3. Assemble and cook the quesadillas
Divide the mushroom and TVP mixture on one side of the tortillas. Garnish with the cheese. Close the tortilla in half to make a half moon. In a skillet over medium-high heat, add a drizzle of oil. Cook the quesadillas about 2 minutes on each side or until colored.
4. Make the pickled shallots
In a bowl, combine the shallots with 2 tbsp. of vinegar, 2 tbsp. of water and 1 tbsp. of sugar. Add a pinch of salt and mix well. Reserve. In another bowl, combine the guacamole with the sour cream, the juice of half a lime and the cilantro.
5. Plate your dish
Serve the quesadillas with the sauce and the marinated shallots. Since the shallots are marinated, this is an interesting way to present them to children. Bon appétit!
2unitWheat tortilla 10in
1unitGuacamole
1unitShallot
2unitSour Cream
120gTextured Vegetable Protein
150gCremini Mushrooms
100gMild Cheddar
5gTex-Mex Mix
1unitLime
1unitCilantro
What you need
Pan, bowls.
760 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
83g
28%
fat
34g
52%
cholesterol
48mg
16%
fiber
11g
44%
protein
32g
saturated
13g
65%
sodium
875mg
36%
sugar
4g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg