Mushroom 'Meat' Cowboy Quesadillas

Nutrition per serve

Ingredients

• 1pcs onion
• 1bunch coriander
• 2clov garlic
• 300g corn kernels
• 250g mushroom meat
• 10g Tex-Mex seasoning
• 50g tomato paste
• 6pcs flour tortillas
• 15ml olive oil
• 1pcs olive oil spray (optional)
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Finely chop the onion. Pick the coriander leaves and finely chop the stems. Crush or finely chop 2 garlic cloves. Drain and rinse the corn.
2. Step 2 — Start filling
   Heat 1 tbs olive oil in a medium deep frypan over medium heat. Cook the onion, coriander stems and garlic, stirring, for 3-4 mins until softened. Add the mushroom meat and cook, breaking up the lumps with a spoon, for 2 mins or until starting to brown. Add 1½ tbs water and cook, stirring, for 3 mins or until browned.
3. Step 3 — Simmer filling
   Add the Tex-Mex seasoning and half the tomato paste* to the mushroom meat mixture and cook, stirring, for 1 min or until fragrant. Add the corn and 60ml (¼ cup) water and bring to the boil. Cook, stirring, for 2 mins or until the liquid is absorbed. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Bake quesadillas
   Divide the filling among the tortillas. Fold the tortillas over to enclose the filling, pressing together firmly (see Make it cheesy). Put the quesadillas on the lined tray and lightly spray or brush with olive oil. Bake the quesadillas for 10-12 mins until golden and crisp.
5. Step 5 — Serve up
   Combine 2 tbs mayonnaise and 1 tbs water in a bowl and season with salt and pepper. Divide the quesadillas among plates, scatter over the coriander leaves and dip or drizzle with the mayonnaise mixture. Enjoy!
6. Step 6 — Make it cheesy
   Got some cheese on hand? Scatter grated cheddar over the tortillas before folding and baking for a cheesy twist.

Allergens

Eier, Sojabohnen, Sulfit, Gluten, Wheat