Copy Cat Taco Bell Supreme Quesadillas - Vegan
Let’s face it…no matter how good our intentions to eat healthy are, sometimes we just crave the kind of junk food that we know isn’t all that great for us? For me, that often tends to be Taco Bell! Don’t Judge! Is this a perfect vegan dupe for the steak and cheese supreme quesadilla from Taco Bell? Honestly, no! It's way WAY better!
With American style slices from Follow Your Heart and the creamy tang of Tofutti sour cream no one would ever know these are Dairy Free! I do have a couple tips before we get rockin’ and rolling…
Dairy free cheese can get a bad wrap because it DOES take a longer time to melt than traditional cheese and if you’re not careful, in a recipe like this, or a grilled cheese, if you’re not careful you’ll end up burning the outside of the quesadilla or sandwich before the cheese inside is melted!
That’s where the microwave come in super handy! Simply take what will be the top of your quesadilla, place your cheese slices or shreds on it and pop it into the microwave for about 15 seconds! This is going give that dairy free cheese a little jump start on the melting. Simply flip over the tortillas and top your bottom tortilla and toppings that you have already started to cook…and continue to cook as normal!
What you are going to need to buy:
Mushrooms, diced (I buy what’s on sale. Don’t over think this. We are duping Taco Bell no need to for the wild, heritage, hand picked, expensive ones. White button mushrooms will work just fine.
Olive Oil
Liquid Smoke
Onion (white or yellow)
Minced Garlic - (we like these jarred options from Spice World!)
Salt and Pepper, to taste
Smoked Paprika, to taste
Tortillas - (We like the mini ones used for street tacos)
American Cheese - (love THESE SLICES from Follow Your Heart)
Pesto (for the homemade pesto recipe that I used…CLICK HERE)
Tomatoes
Sour Cream - (Our favorite is Tofutti)
You can really garnish this with whatever you like. A little lettuce? Sure. Some black olives? Why not? Got some leftover black beans? Go for it!
What you are going to need to do:
Begin by dicing your mushrooms and onions . The amount you need will depend on how many people you are feeding but remember that mushrooms lose a lot of volume when cooking. I’d plan for 1 cup (uncooked) per quesadilla.
In a medium skillet, with olive oil and a splash of Liquid Smoke, saute your veggies until soft.
After the mushrooms and onions have cooked 5-7 minutes, add your garlic and other spices so they do not burn. Cook another 1-2 minutes and remove from heat (Onto a paper plate or bowl)
Wipe out the skillet and assemble your quesadillas beginning with one tortilla topped with the mushroom/onion mixture.
This is where that cheese melting tip from the into comes in. Top your quesadilla with the 2nd tortilla (that you popped into the microwave to melt that cheese) cheese side down on top of the mushroom/onion mixture.
Griddle until tortillas is golden brown and crisp and flip to allow the other side to cook.
Remove from skillet and slice in half.
Top with your favorite, fresh, toppings and enjoy!