These babies are STUFFED with spicy mushrooms and roasted red pepper cheese, just as nature intended them to be. I also added fresh pico de gallo, but if you don’t have time or the ingredients, you can leave this out.
The star of these bad boys is the melty, noochy, cheddary CHEESE.
This recipe asks you to make the cheese from scratch, which may take a little extra time. You may be tempted to just make a daiya quesadilla.
Now, there’s nothing wrong with a daiya quesadilla, but don’t you want to feel the satisfaction of making your own vegan cheese, that gets STRETCHY and MELTY just like dairy cheese?
And, after the first time you make cheese, you’ll realize that it’s quite easy to make stretchy cheese, and maybe you’ll just get really into it and start your own vegan cheesery in Wisconsin…
Or maybe you will just use your newfound skills to made delicious quesadillas.
Either way, making this recipe is a win win situation.
Makes 6 Servings
Total Time: 5 hours, Active Time: 1 hour
For the cheese:
1 cup raw sunflower seeds
1 cup water
1/2 cup tapioca flour/starch
2 red bell peppers
1/2 cup nutritional yeast
1/2 teaspoon salt
1/2 teaspoon paprika
pinch of each: mustard powder
onion powder, & garlic powder
For the mushrooms:
1 small onion or leek
3 cloves of garlic
10 oz of mushrooms
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon chipotle
1/2 teaspoon ancho
1/2 teaspoon oregano
1/4 teaspoon salt, or to taste
6 large flour tortillas
Optional, pico de gallo: 2 tomatoes,
1/4 of a red onion, 1 jalapeno,
juice of 1/2 lime, & cilantro
- Soak the sunflower seeds for at least 4 hours or up to overnight.
- Once the sunflower seeds are almost done soaking, roast the peppers. Preheat the oven to 400 degrees and roast on a foil lined baking sheet for 30-40 minutes, flipping about halfway through. You will know that they are done when the pepper’s skin is slightly charred and wrinkly. You can chop up your veggies while the peppers are roasting to save time. If you are making pico de gallo, you can make that now as well.
- Place all of the ingredients for the cheese in a high speed blender and blend until smooth.
- On a stove top, heat up the cheese on medium heat until it becomes thick and stretchy.
- Start the veggies. If you are not using a nonstick skillet, coat it with neutral tasting oil. Saute the onion on medium heat until soft, about 5 minutes. Add the garlic and jalapenos and saute for another minute. Then, add the mushrooms and spices and allow to cook until the mushrooms let out their own liquid and become soft, about 10 minutes.
- On a cast iron skillet, heat the tortillas one at a time. While still on the skillet, fill each tortilla with a layer of cheese, mushrooms, and, if using, pico de gallo. Garnish with more cilantro.
- Do the same for all six tortillas and enjoy! These will keep in the fridge for 2-3 days, and the cheese will keep in a sealed container for up to a week.
*You need the tapioca starch to make the cheese melty. If you don’t want a stretchy cheese, you can leave out the tapioca and skip heating it up. You will be left with something that resembles a cheese sauce.
“I like everything that is going on in here” – My lovely boyfriend, a real-life Mexican