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Grilled Tempeh and Mushroom Quesadillas

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:
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)
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.

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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  • 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)