2 whole Roma tomatoes, seeded and chopped
1/4 cup purple onion, chopped
1/2 cup cilantro, stemmed and chopped
1 jalapeno chile pepper, seeded and minced
1 garlic clove, minced
1 tablespoon lime juice
1 teaspoon vegetable oil
2 ounces tempeh bacon
1/2 pound Portobello mushrooms, stems removed and sliced
4 flour tortillas
2 ounces shredded Co-Jack cheese, soy or dairy
4 tablespoons soy sour cream
To prepare the pico de gallo, combine the tomatoes, red onions, cilantro, chili, salt, garlic and half the lime juice. Toss and taste – season with additional salt or more lime juice if desired. Set aside.
Heat the oil in a saute pan. Add the tempeh (we like to use Fakin Bacon) and “cook” until light brown. *Fakin Bacon is already cooked, you are simply browning and heating. Remove from pan and chop. Wipe the same pan with a paper towel (once cool enough to handle). Return pan to stove and heat.
To assemble quesadillas, distribute mushrooms, pico and cheese among four of the tortillas. Top with remaining four tortillas. Heat each quesadilla until cheese has melted and tortillas are lightly browned – about 3 minutes per side.
Remove from pan and cut into 6 wedges. Serve with sour cream on the side.
|Nutritional Analysis Per Serving|
|Serving: 2 Wedges|
|Sat. Fat: 2|