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5 from 1 vote

Mushroom and Green Pepper Quesadillas With Mango Salsa

Mushroom and Green Pepper Quesadillas with Mango Salsa
Author: Vaishali · Holy Cow Vegan

Ingredients

  • For the mushroom and green pepper filling:
  • 1 cup sliced button mushrooms (use crimini for more flavor)
  • 1 medium green pepper , thinly sliced
  • ½ red onion , thinly sliced
  • 3 cloves garlic , minced
  • 1 jalapeno pepper or any other green chili , minced
  • 1 tablespoon neutral oil
  • Salt and pepper to taste
  • ¼ cup chopped coriander (cilantro) leaves
  • For the tortillas:
  • 2 cups masa flour
  • Warm water
  • For the Mango Salsa:
  • 1 ripe mango , flesh scooped out and cut into a small dice
  • ¼ red onion , finely diced
  • 1 serrano pepper or other green chili pepper , minced
  • A pinch of cayenne pepper (optional)
  • 1 teaspoon lemon juice
  • 2 tablespoon chopped coriander leaves

Instructions

  • Make the filling:
  • Heat the oil in a skillet.
  • Add the onions and stir. When they start to brown, add the garlic
  • Stir for a minute, then add the green peppers and mushrooms.
  • Saute until the vegetables are cooked. Add the pepper and salt to taste.
  • Turn off the heat and stir in the coriander. Reserve.
  • Make the Tortillas:
  • Place the masa flour in a bowl and add warm water, a little at a time, while mixing with a spatula until a fairly smooth dough forms. Divide into 1 ½-inch balls. Set aside.
  • Heat a griddle.
  • If you have a tortilla press, just follow the instructions to shape the tortilla. If you don't, like me, I sprinkled enough all-purpose flour on my countertop to ensure the dough wouldn't stick, and carefully rolled out the tortillas to about 6 inches in diameter.
  • Carefully, very carefully, transfer the tortilla to the hot griddle. Flip over when it starts bubbling up and brown spots appear on the underside. Cook the other side.
  • Make the Mango Salsa:
  • Mix together all the ingredients and serve with the quesadillas.
  • To form the quesadillas, heat the griddle and spread 1 teaspoon canola or other vegetable oil on it.
  • Now place one tortilla on the griddle, then spread out the mushroom-green-pepper filling on it.
  • Place another tortilla on top. I also added some guacamole, made with nothing more than avocados, red onions, lemon, garlic powder and salt, to the filling.
  • When the underside is golden and crispy, flip the quesadilla carefully and cook until the other side is golden and crispy.
  • Remove to a plate and cut into wedges with a sharp knife or pizza cutter.
  • Enjoy!