Informations supplémentaires
25 min.
|
760 kcal
|
easy
|
|
Printable version
1. Setup
Slice the shallot and the mushrooms. Chop the cilantro. Cut the lime in half. Put the TVP in a bowl with 2/3 2P | 1 3P cup of water to rehydrate.
2. Make the mushroom and TVP mixture
In a pan, on medium heat, add a drizzle of olive oil. Cook the mushrooms for 2-3 minutes. Add the TVP and the spices, to taste (caution! Spicy). Cook another 1-2 minutes.
3. Assemble and cook the quesadillas
Divide the mushroom and TVP mixture on one side of the tortillas. Garnish with the cheese. Close the tortilla in half, on itself. In a skillet over medium-high heat, add a drizzle of olive oil. Cook the quesadillas 2-3 minutes on each side.
4. Make the pickled shallots
In a bowl, combine the shallots with 2 tbsp of vinegar, 2 tbsp of water and 1 tbsp of sugar. Add a pinch of salt and mix well. Reserve. In another bowl, combine the guacamole, the sour cream, the lime juice and the cilantro.
5. Plate your dish
Serve the quesadillas with the sauce and the marinated shallots. Since the shallots are marinated, this is an interesting way to present them to children. Bon appétit!
4unitWheat tortilla 10in
1unitGuacamole
1unitShallot
2unitSour Cream
120mlTextured Vegetable Protein
120gWhite Medium Mushroom
100gOld Cheddar
5gTex-Mex Mix
1unitLime
1unitCilantro
What you need
Pan, bowls.
760 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
83g
28%
fat
34g
52%
cholesterol
48mg
16%
fiber
11g
44%
protein
32g
saturated
13g
65%
sodium
875mg
36%
sugar
4g
trans
0g