"Chicken" Mushroom Quesadilla Pockets

By á-4939

Ingredients

• vegan margarine or olive oil, as needed
• 1 (6 ounce) package vegan chicken strips, chopped
• 1/2 small onion, diced small
• 1 cup mushrooms, diced small
• 1 teaspoon lemon juice
• 1-2 shakes cayenne pepper
• 4-6 tortillas, sliced in triangles
• 1/3 (10 ounce) block grated vegan mozzarella cheese

Preparation

Step 1

1. In a medium frying pan, heat a small amount of margarine or olive oil. Add chicken, and fry for a few minutes until cooked through and browned a little bit.
2. Add mushrooms and onions to the chicken, cayenne, and lemon juice, and continue to cook until veggies are done. Put some cheese in the center of each tortilla triangle, then the chicken mixture.
3. Fold each tortilla end over the center, forming quesadilla triangle pockets. In a large frying pan, heat a small amount of margarine or olive oil, and place the quesadillas in, folded side down so the heat can help seal them shut.
4. Cook each side until golden,