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Tex-Mex Vegetarian Harvest Quesadilla with Cheese

If you love Tex-Mex cuisine and are a vegetarian there are not a lot of option out there for you as it normal has meat in it in one form or another and in Fact dishes like Texas chili are usually void of beans and mainly meat. This doesn’t mean we can’t create a new area of food based on the needs of vegetarians to have dishes that are meatless yet pack that signature Tex-Mex heat that these dishes are known for.
In the following recipe I blend a common group of vegetarian ingredients together and then suggest a few ways to pump up the heat to whatever level you like. Just as a group of you have had to live without Tex-Mex because of the meat doesn’t mean others of you should have to miss out because of too much heat either. Feel free to make each one personalized to who will eat its love of spice.

This is a great way to do quesadillas as each person will end up with one that makes them happy instead of making one dish fit all which rarely ever works out because in any group or family there are different levels or tolerances to spice and just because one person likes it like dragon fire and another likes it mellow doesn’t mean they should have to miss out.

I have been trying to show you over the last month or so that “The Rules” so to speak can really be set by you and just because it has been done one way or another for X number of years doesn’t mean we can’t reinvent it in our own image of what we like. I mean authenticity is nice but liking what you eat is the only real important rule to follow. So if you like it hotter or milder that is ok it doesn’t make you anything other than in touch with what you like and if you are eating it that is the only person that matters. Not me not some self-appointed food critic no one but you at the end of the day will taste it so make it the way you like.


Vegetarian Tex-Mex Quesadilla and Rosemary


Summary:

 Just because you are a vegetarian doesn't mean you should have to live without the pleasure of being able to eat Tex-Mex cuisine. It is not very common but there are those of us willing to step out of the box.
Author: Christine Szalay-Kudra
Cuisine: Tex-MexRecipe type: EntreeServes: 4
Prep time:  10 mins Cook time:  20 mins Total time:  30 mins

Ingredients

8 large flour tortillas
8 ounces baby bella mushrooms, sliced
1 white onion, sliced
1 small red onion, sliced
2 tablespoons minced garlic
4 roma tomatoes, seeded and diced
1 can Del Monte, Fiesta Corn, rinsed
8 ounces Cacique Queso Fresco, shredded
8 ounces Queso Blanco, shredded
Few sprigs fresh rosemary
Cranky Rooster - Gourmet Hot Sauces (optional your choice to heat - Habanero / Chipotle / Jalapeno)
Olive oil for cooking

Instructions

In a medium skillet add a bit of olive oil for frying the onions and add the onions to it over a medium high heat and sauté stirring frequently for 5 minutes.
Add the garlic and stir for two minutes.
Add the mushrooms and sauté until onions and mushrooms are tender add the corn and cook a few minutes to warm them up.
Remove from heat and start assembling your quesadillas.
On a dinner plate places a flour tortilla and spoon on a generous amount of the onion, mushroom and corn mix on one half of the tortilla.
Top with a sprinkle of tomatoes then an ample amount of the two cheeses (hint place the cheese in the freeze a bit to stiffen it up and make it easier to shredded).
Take some of the fresh rosemary leaves and sprinkle on top of the cheese.
If using one of the hot sauces choose your heat and give it a few shoots of the sauce and then fold it in half and press down to secure the tortilla.
In a cast iron skillet heat on a medium heat a small amount of olive oil and with two spatulas lower the prepared quesadilla into the pan for a few minutes on each side until just golden brown appears.
Remove from skillet and cut in half and then half again to form quarters.
Serve with sour cream and your favorite salsa.
Repeat the process for the remaining ingredients.
The finished ones can be served individually or kept warm in the oven on a baking sheet set on low.

Notes

Queso Blanco (8 ounce)
Cranky Rooster - Gourmet Hot Sauces - Glass Bottles - Set of 3 - Habanero / Chipotle / Jalapeno Crushed Pepper Sauces - 5fl.oz (148 ml) each - KOSHER Certified - Gluten Free - 0g Trans Fat
Del Monte, Fiesta Corn, Seasoned with Red & Green Peppers, 15.25oz Can (Pack of 6)

Photo Description:

Vegetarian quesadillas are not common in Tex-Mex cuisine and this one is only as spicy as you chose to make it through the use of a few suggested hot sauces that can deliver as much heat as you are willing to take. Now I like doing recipes in this category with the end user in mind just because Tex-Mex is normally burn your eyeballs out kind of hot does not mean it has to be. I mean eliminating good food simply in the name of keeping it overly spicy is silly. Many Tex-Mex dishes when you tame the fire are really good and to miss out simply in the name of too much heat is just plain ridiculous.
Tex-Mex Vegetarian Harvest Quesadilla with Cheese Tex-Mex Vegetarian Harvest Quesadilla with Cheese Reviewed by looking every things on July 10, 2017 Rating: 5

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