"Chicken" Mushroom Quesadilla Pockets
vegan margarine or olive oil, as needed
1 (6 ounce) package vegan chicken strips, chopped (I used LightLife Smart Strips)
1/2 small onion, diced small
1 cup mushrooms, diced small
1 teaspoon lemon juice
1-2 shakes cayenne pepper
4-6 tortillas, sliced in triangles
1/3 (10 ounce) block grated vegan mozzarella cheese (I used Follow Your Heart)
1. In a medium frying pan, heat a small amount of margarine or olive oil. Add chicken, and fry for a few minutes until cooked through and browned a little bit.
2. Add mushrooms and onions to the chicken, cayenne, and lemon juice, and continue to cook until veggies are done. Put some cheese in the center of each tortilla triangle, then the chicken mixture.
3. Fold each tortilla end over the center, forming quesadilla triangle pockets. In a large frying pan, heat a small amount of margarine or olive oil, and place the quesadillas in, folded side down so the heat can help seal them shut.
4. Cook each side until golden, then set on napkins while you finish the rest (I could only do 2 or 3 at a time).
Serve with some vegan sour cream, guacamole, salsa and/or hot sauce. Enjoy! This recipe looks like it's a lot of work, but it's really not that bad, and it's relatively fast.
Source of recipe: I wrote this recipe. I got the idea of cutting the tortillas and folding them into triangles from a Costco cookbook my coworker brought in.