Home/Recipes/Grilled Tempeh and Mushroom Quesadillas

Grilled Tempeh and Mushroom Quesadillas

Name: Grilled Tempeh and Mushroom Quesadillas
Total time: 30 min
Yield: Serves 6
Ingredients: 3 tablespoons butter; 2 teaspoons chile powder; 1/2 teaspoon ground cumin; 2 cloves garlic, finely chopped; 1/2 pound assorted wild mushrooms (such as stemmed shiitake, cremini, oyster), sliced; 1/2 pound button mushrooms, sliced; 1 small yellow onion, finely chopped; 1/4 teaspoon fine sea salt; 2 (8.0-ounce) packages tempeh, crumbled; 1/3 cup chopped fresh cilantro; Canola oil; 12 (6-inch) whole wheat or flavored tortillas; 2 cups grated Monterey Jack cheese; Lime wedges for garnish (optional)

Serves 6

Time 30 min

A delicious new twist on an old favorite, these vegetarian grilled quesadillas have a wonderful smoky flavor. Serve with lime wedges, your favorite salsa and a dollop of sour cream.

Special Diets:

Vegetarian

Ingredients

3 tablespoons butter
2 teaspoons chile powder
1/2 teaspoon ground cumin
2 cloves garlic, finely chopped
1/2 pound assorted wild mushrooms (such as stemmed shiitake, cremini, oyster), sliced
1/2 pound button mushrooms, sliced
1 small yellow onion, finely chopped
1/4 teaspoon fine sea salt
2 (8.0-ounce) packages tempeh, crumbled
1/3 cup chopped fresh cilantro
Canola oil
12 (6-inch) whole wheat or flavored tortillas
2 cups grated Monterey Jack cheese
Lime wedges for garnish (optional)

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Method

Melt butter in a large skillet over medium high heat.

Add chile powder, cumin and garlic and cook, stirring constantly, until fragrant, about 1 minute.

Add mushrooms, onions and salt and cook until mushrooms are just tender, 8 to 10 minutes.

Add tempeh and cook 2 minutes more, or until heated through.

Remove skillet from heat.

Add cilantro and toss to coat. Set aside to let cool, about 10 minutes.

Preheat a grill for medium heat.

Lightly brush 6 of the tortillas on one side with oil.

Place tortillas, oil side down, on a large nonstick baking sheet.

Divide mushroom mixture equally among the tortillas and top with cheese, distributing to equal thickness.

Top with remaining 6 tortillas, and brush tops with oil.

Gently slide quesadillas onto the grill and cook for about 3 minutes on each side, until heated through and golden brown.

Remove from the grill, set aside to let stand for 2 minutes, cut into wedges and serve.

Nutritional Info:

Per serving: 1 quesadilla, 890 calories (370 from fat), 41g total fat, 15g saturated fat, 60mg cholesterol, 1150mg sodium, 102g carbohydrates (11g dietary fiber, 5g sugar), 44g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

3 tablespoons butter
2 teaspoons chile powder
1/2 teaspoon ground cumin
2 cloves garlic, finely chopped
1/2 pound assorted wild mushrooms (such as stemmed shiitake, cremini, oyster), sliced
1/2 pound button mushrooms, sliced
1 small yellow onion, finely chopped
1/4 teaspoon fine sea salt
2 (8.0-ounce) packages tempeh, crumbled
1/3 cup chopped fresh cilantro
Canola oil
12 (6-inch) whole wheat or flavored tortillas
2 cups grated Monterey Jack cheese
Lime wedges for garnish (optional)

Shop with Prime

Exclusively for Prime members in select ZIP codes.