What happens when fajitas and quesadillas merge? This delicious vegan creation.
In México we love to top dishes with cream and cheese but in a very discreet way, not with melted cheddar smothered all over the dish. That is why this fajita-quesadilla recipe falls exactly in the middle between the Mexican and the American way of cooking Mexican food. This fajita recipe is made with portobello and it may be short on toppings, but believe me, it does not need nothing else, all the flavors shine on their own and do not get covered up by extra stuff. Try it and decide which title suits it best.
Dairy Free Fajita-Quesadilla
- 2 tablespoons of neutral tasting oil, canola or safflower
- 4 portobello mushrooms, sliced into 1/2 inch slices
- 1 white onion, thinly sliced
- 1 cup vegan cheese (you could use other type of melting cheese)
- a generous pinch of salt
- 12 corn tortillas
- Heat a ten inch skillet or a square iron cast griddle over medium high heat.
- Depending on the size of your skillet or griddle you may need to cook in batches.
- Add the oil and then the onion. After a minute or two, add the slices of portobello mushrooms.
- Season with a pinch of salt when mushrooms are a bit soft and slightly caramelized.
- Remove from the skillet and reserve in a platter , not a shallow dish, until you are done with all the mushroom and onion slices.
- Wipe with a paper towel the griddle or skillet and add a tiny dollop of oil again to heat the tortillas. To each tortilla add a good pinch of cheese and just when it starts to melt, top wit a few portobellos and onions.
- Fold in half, turn and serve.
- Eat immediately, top with fresh spicy salsa and /or chopped cilantro.