Tandoori Mushroom Quesadillas

Savory, rustic and earthy tandoori quesadillas.

These quesadillas are melt in your mouth, flavor bombs. Plus they’re loaded with nutrients thanks to the plantain tortillas (or any other grain free tortillas of your choice) and the mushrooms which are high in selenium (great for immune function) and Vitamin D. I love how the mushrooms get caramelized thanks to the delicious tandoori marinade, ideally cooked in a cast-iron skillet. The layers of the earthy mushrooms, tandoori seasoning, melted grass-fed cheese, and the fresh tortillas are everything you need and more. Don’t forget to dip these in my avocado cilantro chutney for the best pairing!

Tandoori Mushroom Quesadillas

Shivangi Rao
By Shivangi Rao
Prep Time 15 mins
Cook Time 25 mins
Course Entrees, Vegetarian Dishes
Servings 2

Ingredients
  

  • 4 Positively Plantain Tortillas use code RAODYRECIPES for 20% off your order
  • 1 yellow onion sliced
  • 1.5 cups frozen peppers
  • 1 12 oz package mushrooms cleaned and sliced I prefer cremini or baby bella mushrooms
  • 1 tbsp tandoori seasoning
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp red chili powder or cayenne
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp garlic grated
  • 1 tbsp ginger grated
  • 1 tbsp oil of choice I use ghee or avocado oil
  • 1 cup shredded jack cheese divided I use organic valley
  • Avocado cilantro chutney and lime wedges to serve

Instructions
 

  • Mix yogurt and all spices together to form your tandoori marinade. You can also leavethe yogurt out and just mix the dry spices, or use a dairy free yogurt alternative.
  • Sauté onions and grated garlic and ginger on medium-high heat in high smoke point oil of choice on a pan until golden brown.
  • Add in frozen peppers and marinade and sauté for a few minutes, allowing moisture from yogurt to evaporate quite a bit before moving to next step.
  • Add in mushrooms and saute until moisture from mushrooms has evaporated. Set aside.
  • Heat one plantain tortilla in some oil on a large pan on medium heat.
  • Add about 2 spoons of mushroom/veggie filling on one half of the tortilla, followed by 1/4 cup shredded cheese.
  • Fold the other half over and press down using spatula.
  • Flip over when golden brown.
  • Cook for a couple more minutes until cheese is melted and other side of tortilla is also golden brown.
  • Remove onto a plate and cut into thirds.
  • Repeat entire process with the other 3 tortillas. It should make enough for two to three servings.
  • Serve with avocado cilantro chutney and a squeeze of fresh lime. Enjoy!
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