Tandoori Mushroom Quesadillas
By Shivangi Rao
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!
Tried this recipe?Mention @raodyrecipes if you like it!