Cumin-crusted Chick'n Quesadilla

Oh, hello!

I am participating in the Teese Cheese-Off this month. Chicago Soy Dairy sent me and some other bloggers a variety of their cheese to make something un-traditional and blog about it.

I made cumin-crusted quesadillas with cremini mushrooms and basil sour cream. Since Teese was nice enough to send me an array of their tubular vegan cheese, I used both the mozzarella and the classic cheddar for this batch of mouth-happy food.

I have something even more un-traditional planned, but if you read my last post about my dad, you know my life has been thrown into a giant upside-down Vita-Mix, and some days I hardly know which way is up.

Without further ado here is my un-traditional-yet-still-traditional take on a quesadilla:

CUMIN-CRUSTED QUESADILLAS

(serves 4)

• 8 organic flour or spelt tortillas
• 1 bag Gardein Chick'n Scallopinis (4 pieces)
• 1/2 cup shredded Teese Mozzarella
• 1/2 cup shredded Teese Cheddar
• About 15 cremini mushrooms
• 1 tsp olive oil
• 1 tsp cumin seeds
• 1/2 tsp italian seasoning
• Tofutti Sour Cream
• Organic Basil

1. Toast cumin seeds in large, dry skillet over medium heat 2 to 3 minutes, or until fragrant, shaking pan constantly. Transfer to small plate and add italian seasoning.

2. Slice mushrooms into 1/4 inch pieces. Sauté over medium heat until tender. Set aside.

3. Coat Gardein Chick'n in cumin/italian mix. Heat thoroughly over medium heat in lightly oiled skillet. Once heated through, remove from heat and transfer to plate. Repeat with remaining pieces. Wait 2-3 minutes for them to cool before cutting each piece into slices.

4. Warm 1 tortilla in same skillet over medium heat 1 to 2 minutes. Flip tortilla, and sprinkle with 1/4 cup grated Teese and Gardein Chick'n strips from one piece. Scatter with 1/4 cup sautéed mushrooms, and top with second tortilla. Cook 2 minutes, or until Teese begins to melt (it does melt!) and quesadilla holds together.

5. Carefully flip quesadilla with spatula, and cook 2 minutes more, or until slightly crisp on both sides. Transfer to plate. Repeat with remaining tortillas, grated Teese, Gardein strips, and sautéed mushrooms. Cool quesadillas 1 to 2 minutes, then cut into 8 wedges with pizza cutter.

6. Cut fresh basil into strips and mix into sour cream. Dollop onto each wedge. Serve and enjoy!