Creamy Mushroom Quesadilla with Cilantro Pesto

Quesadillas are among the easiest, quickest meals to make and I have to say they are a staple on our recipe rotation! This is a bit of a more sophisticated spin on your usual recipe.

Ingredients:

1 Tbsp vegan butter

10 button mushrooms, sliced

1 red onion, sliced into half rounds

1 cup vegetable broth

1 Tbsp white flour

1 Tbsp soy sauce or tamari

Fauxmagerie Zengarry Creamy Swiss cheese

2 large tortillas or wraps

Directions

Make the mushroom/onion mixture:

Melt the vegan butter in a skillet over medium high heat. Add in the mushrooms and onions and sauté for about 5-10 minutes until softened and slightly browned, Whisk together the vegetable broth, flour and soy sauce until there are no lumps. Add the vegetable broth mixture to the skillet with the mushrooms and stir constantly until the liquid thickens up similar to a gravy.

Assemble the quesadillas:

To each tortilla add Fauxmagerie Zengarry Creamy Swiss cheese to one half of the tortilla. On top of the cheese add half the mushroom mixture. Fold the tortilla in half over the fillings. Cook on each side in a dry, clean skillet for 3-5 minutes on each side until golden brown and crispy. Top with cilantro pesto.

Cilantro pesto

Ingredients:

Handful of spinach

Handful of cilantro

1 green onion chopped

1 clove of garlic

Juice of half a lemon

1/2 tsp of salt

1-2 Tbsp olive oil

Fresh pepper to taste

Directions:

Blend all of your ingredients together in a food processor until evenly chopped .

Store refrigerated in a sealed container for up to a week.