Extra Crispy Mushroom Quesadilla
Crispy things are the best, right? I mean you can’t beat a great Belgian fry or perfectly cooked tempura. There’s something so beguiling about crunch and crisp, just ask Snap, Crackle and Pop. Dig into these extra crispy quesadillas and enjoy!
I wouldn’t suggest you eat fried foods daily, but it’s the weekend, so banish plans for that kale salad and feed your crunch craving. These tacos, stuffed with fried enoki, vegan cheese, avo and Sriracha, walk the fine line between an oh so indulgent cheat meal and virtuous veg fest.
Ready in under 30 minutes, approved by your favorite chef (me!) and vegan, winning!
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I use other types of mushrooms?
Of course! Cut button mushrooms into bite sized pieces and follow the recipe instructions.