Chicken Mushroom Quesadilla Pockets

Attempted to make the pockets but failed, so I just made regular quesadillas instead. I used Follow Your Heart mozzarella, garlic powder, paprika, chili powder, and salt. Turned out great.

Yield: 2 – 3 Servings

4-6 tortillas (burrito size is easiest but you can use smaller if preferred)
1 6oz package vegan chicken strips (can sub tofu, tempeh, seitan, beef strips)
1/3 block grated vegan mozzarella (can sub with any other cheese as desired)
1/2 small onion, diced small
1 cup mushrooms, diced small
1 teaspoon lemon juice
1-2 shakes of preferred spices (cayenne, paprika, garlic salt, whatever you like)
small amount of vegan margarine or olive oil for cooking

Chop your onions and mushrooms into small pieces. Chop or process the chicken strips (I used my Magic Bullet) into small chunks/pieces. Take a pizza cutter and cut your tortillas into large triangles. In a medium frying pan, heat a small amount of margarine or olive oil. Add chicken, and fry for a few minutes until cooked through and browned a little bit. Add mushrooms and onions to the chicken, then whatever spices you’re using and lemon juice, and continue to cook until veggies are done. Put some cheese in the center of each tortilla triangle, then the chicken mixture. Fold each tortilla end over the center, forming quesadilla triangle pockets. In a large frying pan, heat a small amount of margarine or olive oil, and place the quesadillas in, folded side down so the heat can help seal them shut. Cook each side until golden, then set on napkins while you finish the rest (I could only do 2 or 3 at a time). Serve with some vegan sour cream, guacamole, salsa and/or hot sauce. Enjoy!

From VegWeb.com