Mushroom and Chorizo Quesadillas
with Plant-Based Mozzarella, Lime Guacamole and Tomato Salad
These quesadillas are filled with Tex-Mex-flavoured mushrooms, chorizo and spinach. Paired with a zippy lime guac and a fresh tomato salad, this dinner is totally craveable!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
113 g
Mushrooms
1 unit
Lime
2 unit
Green Onion
113 g
Baby Tomatoes
56 g
Baby Spinach
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
6 unit
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
¾ cup
Plant-Based Mozzarella Cheese, shredded
3 tbsp
Guacamole
250 g
Chorizo Sausage, uncased
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Cut mushrooms into 1/4-inch slices.
- Zest, then juice lime.
- Thinly slice green onions.
- Halve tomatoes.
- Roughly chop spinach.
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then mushrooms and chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
- Add the Tex-Mex Paste, half the green onions and half the spinach. Cook, stirring often, until fragrant, 1 min.
- Transfer to a medium bowl.
- Carefully wipe the pan clean with paper towels.
- Arrange tortillas on a clean surface.
- Spread mushroom-chorizo filling evenly over one side of each tortilla, then sprinkle with cheese. Fold in half to enclose filling.
- Reheat the same pan (from step 2) over medium.
- When hot, add 3 quesadillas to the dry pan.
- Cook until golden-brown, 1-2 min per side. Transfer to a plate.
- Repeat with remaining quesadillas.
- Whisk together 1/2 tbsp (1 tbsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil in a large bowl.
- Add tomatoes, remaining spinach and remaining green onions. Season with salt and pepper, then toss to combine. Set aside.
- Add guacamole, lime zest and 1 tsp (2 tsp) lime juice to a small bowl. Season with salt and pepper, then stir to combine.
- Cut quesadillas in half.
- Divide quesadillas between plates.
- Dollop lime guacamole over top.
- Serve tomato salad alongside.
If you've opted to get chorizo, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then mushrooms and chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Fill tortillas as indicated in the recipe.
