Quesadillas Three Ways

Details

• Author: CuisineSavvy
• Cuisine: Mexican
• Course: Main
• Servings: 3
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Diet: Vegan
• Categories:#Mexican#Quesadillas#Sharing platter#Whole-food plant-based#Low oil#Mushroom chorizo#Mole poblano#Salsa verde#Corn tortillas

Nutritional Values

This trio scores highly because the fillings lean heavily on whole-food, nutrient-dense ingredients: mushrooms, walnuts, green beans, potatoes, leeks and fresh tomatillos. The modest 80 g of vegan cheese and single teaspoon of oil (used only if needed) keep saturated fat and calories in check, whilst the corn tortillas remain naturally gluten-free and unrefined. The mole adds complex spice and antioxidants; sesame and walnuts bring healthy fats, fibre and minerals; and the salsa verde contributes vitamin C. Collectively, this sharing platter delivers a well-rounded, lower-sodium meal with minimal processing.

Not available.

Quesadillas Three Ways

A vibrant sharing platter of three distinct plant-based quesadillas: smoky mushroom-walnut chorizo with jalapeños, green beans tossed in earthy mole poblano, and tender potato and leek with bright salsa verde. Each fold delivers bold Mexican flavours without a trace of meat or dairy, using corn tortillas, whole-food fillings and just a modest scatter of melting vegan cheese.

Ingredients
[ ] 6 corn tortillas (about 15 cm)
80 g plant-based mozzarella-style cheese, grated (shared across all three)
1 teaspoon olive oil, only if needed to prevent sticking
Way 1 — smoky chorizo and jalapeño:
150 g chestnut mushrooms, finely chopped
40 g walnuts, finely chopped
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 pinch of chilli flakes
2 pickled jalapeños, drained and finely chopped
1 small garlic clove, minced
Way 2 — green bean and mole:
150 g green beans, trimmed and cut into 2 cm pieces
2 tablespoons prepared mole poblano (check it is vegan
[ ] no lard or chicken stock)
1 teaspoon sesame seeds, toasted
Way 3 — potato, leek and salsa verde:
200 g waxy potatoes, peeled and diced into 1 cm pieces
1 medium leek (about 150 g white and pale green parts), thinly sliced
1/4 teaspoon caraway seeds
1 pinch of dried dill
80 g tomatillos, husked (or 80 g tinned tomatillos, drained)
1/2 serrano pepper, stalk removed
1 small garlic clove
1 tablespoon fresh coriander leaves
Lime wedges, to serve

Instructions
[ ] 1. Heat a large dry frying pan over a medium-high heat. Add the 150 g finely chopped chestnut mushrooms and 40 g finely chopped walnuts and cook, stirring frequently, for 5–6 minutes until the mushrooms release their moisture and begin to brown and the walnuts are fragrant.
[ ] 2. Stir in the 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 pinch of chilli flakes, and 1 minced small garlic clove. Cook for 1 minute more until aromatic.
[ ] 3. Add the 2 drained, finely chopped pickled jalapeños and toss to combine. Transfer the smoky chorizo and jalapeño filling to a bowl and set aside.
[ ] 4. Bring a small pan of water to the boil. Add the 150 g trimmed green beans (cut into 2 cm pieces) and blanch for 3–4 minutes until just tender but still bright green.
[ ] 5. Drain the beans well and return them to the pan off the heat. Stir through the 2 tablespoons of prepared vegan mole poblano until the beans are well coated. Set aside.
[ ] 6. Place the 200 g peeled, 1 cm-diced waxy potatoes in a pan, cover with cold water, and bring to the boil. Simmer for 6–8 minutes until tender, then drain well.
[ ] 7. Meanwhile, heat a dry frying pan over a medium heat. Add the thinly sliced leek (about 150 g), 1/4 teaspoon caraway seeds, and 1 pinch of dried dill. Cook, stirring, for 4–5 minutes until the leek is softened and lightly golden.
[ ] 8. Add the drained potatoes to the leek pan and cook for 1–2 minutes more, stirring gently, until everything is hot and beginning to colour. Transfer to a bowl and set aside.
[ ] 9. Char the 80 g husked tomatillos and 1/2 de-stalked serrano pepper in a dry frying pan or under a hot grill for 3–4 minutes, turning once, until blistered and softened.
[ ] 10. Transfer the charred tomatillos and serrano to a small blender or pestle and mortar. Add 1 small garlic clove and 1 tablespoon of fresh coriander leaves. Blend or pound to a coarse purée.
[ ] 11. Stir the salsa verde into the potato and leek mixture, or reserve it to serve alongside.
[ ] 12. Heat a clean, dry frying pan or griddle over a medium heat. Warm one tortilla for 15–20 seconds per side until pliable, then lay it flat.
[ ] 13. Place one-third of one filling on one half of the warmed tortilla. Scatter over about 10–12 g of the grated plant-based mozzarella-style cheese, then fold the tortilla in half to enclose the filling.
[ ] 14. Return the folded quesadilla to the pan, adding a few drops of olive oil only if the pan is sticking. Cook for 1–2 minutes per side, pressing gently with a spatula, until golden spots appear and the cheese has melted. Transfer to a warm plate and cover loosely.
[ ] 15. Repeat steps 12–14 with the remaining 5 tortillas and their fillings, making 2 quesadillas of each variety.
[ ] 16. Arrange all six quesadillas on a large sharing platter. Sprinkle the toasted sesame seeds over the green bean and mole quesadillas. Serve immediately with lime wedges on the side.

https://www.cuisinesavvy.com/recipe/quesadillas-three-ways