Vegan Fajita Quesadillas with Roasted Jalapeño Tomatillo Salsa Verde
Crispy cassava quesadillas stuffed with smoky mushrooms, peppers, onions, and jalapeños, served with a big batch salsa verde.
Equipment
- Blender or food processor
- Large skillet or cast iron skillet
- Dry skillet or griddle (can be the same skillet wiped out)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Mixing bowl (for soaking cashews)
- Spatula or tongs
Ingredients
Fajita Filling (Double Batch)
- 16, oz baby bella mushrooms, sliced and patted dry if rinsed
- 2, medium yellow onions, thinly sliced
- 2, large green bell peppers, thinly sliced
- 2, large red bell peppers, thinly sliced (optional but recommended for flavor and color)
- 2, whole jalapeños, thinly sliced (remove seeds for less heat)
- 4, cloves garlic, minced
- 2, tbsp olive oil, optional (use splashes of water if you are strict)
- 2, tsp smoked paprika
- 2, tsp ground cumin
- 1, tsp dried oregano
- 1.5, tsp chili powder, start here and adjust to taste
- 0.5, tsp black pepper, or to taste
- 0.0, to taste salt, optional
- 2, tbsp lime juice, freshly squeezed
Avocado Seal (Double Batch)
- 2, whole avocados, mashed
- 2, tsp lime juice, freshly squeezed (add up to 4 tsp if you like it extra bright)
- 0.0, to taste salt, optional
Cashew Queso Dip (Single Batch) - Optional
- 1, cup raw cashews, soaked in hot water 20 to 30 minutes then drained
- 0.5, cup water, start here and add more 1 tbsp at a time
- 3, tbsp nutritional yeast
- 1, tbsp lemon juice, freshly squeezed (or lime juice if you want it more taco-night)
- 1, tsp garlic powder
- 0.5, tsp onion powder
- 0.5, tsp smoked paprika
- 0.0, to taste salt, optional
- 0.0, optional cayenne or chipotle powder, a pinch for heat
Roasted Jalapeño Tomatillo Salsa Verde
- 16, whole tomatillos, husks removed and rinsed
- 2, whole jalapeños, leave seeds for more heat
- 1, medium onion, cut into thick slices
- 4, cloves garlic, peeled (or keep peel on while roasting, then peel after)
- 2, packed cups cilantro, tender stems are fine
- 2, whole limes, juiced
- 1, tsp ground cumin
- 0.0, to taste salt, optional
- 0.0, as needed water, 2 to 6 tbsp only if your blender needs help
For Cooking and Serving
- 8, whole cassava flour tortillas, taco size or burrito size
- 1, bowl salsa verde, made above for dipping and drizzling
- 1, bowl cashew queso dip, made above for dipping
- 0.0, optional guacamole, for serving
- 0.0, optional lime wedges, for serving
Instructions
- Soak Like You Mean It: Cover the cashews with hot water and let them soak 20 to 30 minutes, then drain. If you’re in a hurry, simmer them 10 minutes, then drain.
- Char for Real Flavor: Heat a dry skillet or griddle over medium-high and roast tomatillos, jalapeños, onion slices, and garlic until blistered and browned in spots, turning as needed, about 8 to 12 minutes.
- Blend the Green Gold: Blend the roasted salsa ingredients with cilantro, lime juice, and cumin until smooth. Add a splash of water only if needed. Taste and adjust with more lime, and salt if you use it. Set aside.
- Prep Your Veg Like a Pro: Slice mushrooms, onions, peppers, and jalapeños. Pat mushrooms dry so they brown instead of steam.
- Brown the Mushrooms First: Heat a large skillet over medium-high, add 1 tbsp oil, then add mushrooms in a single layer. Let them sit 2 to 3 minutes untouched, then stir and cook 5 to 7 minutes until most moisture cooks off and you see browned edges.
- Bring in the Fajita Crew: Add the remaining 1 tbsp oil, then add onions, peppers, and sliced jalapeños. Cook 6 to 8 minutes until softened but still a little crisp.
- Garlic at the Right Time: Add minced garlic and cook 60 seconds, just until fragrant.
- Toast the Spices: Sprinkle in smoked paprika, cumin, oregano, chili powder, black pepper, and salt if using, then stir and cook 1 minute so the pan smells amazing.
- Do the Dry-Out Move: Spread the filling into an even layer and let it sit 1 to 2 minutes without stirring. Stir and spread again. Repeat once more. This is how you get crisp quesadillas that slice clean.
- Finish Bright: Turn off the heat and stir in lime juice. Let the filling cool 5 minutes so your tortillas stay crisp.
- Mash the Avocado Seal: Mash avocados with lime juice and salt if using. Keep it thick, not runny.
- Blend the Cashew Queso: Blend drained cashews with water, nutritional yeast, lemon juice, seasonings, and salt if using until silky smooth. Add water 1 tbsp at a time until it dips nicely. Warm it on low 2 to 3 minutes if you want it extra queso-like.
- Warm the Tortillas: Warm each cassava tortilla in a dry skillet 15 to 20 seconds per side so it bends without cracking.
- Build the Fajita Fold: Spread a thin layer of avocado on one half of each tortilla, add a single layer of filling (do not overstuff), leave a 1/2 inch border, then fold and press gently.
- Crisp to Golden: Cook quesadillas over medium heat 2 to 4 minutes per side, pressing gently with a spatula so they brown evenly. If they brown too fast, lower the heat and cook a little longer.
- Rest Then Slice: Let each quesadilla rest 1 minute, then slice into wedges. Serve with salsa verde and cashew queso dip on the side, plus guac if you want to be extra.
Notes
Keep it Crisp: The filling should look a little “dry” before you assemble. If it’s glossy and wet, let it cook 2 more minutes in the pan so your tortillas stay crunchy.
Heat Control: Want jalapeño flavor without the punch? Remove seeds and ribs, then slice. Want it spicy-spicy? Keep them in and add 1 more jalapeño to the salsa verde.
Salsa Verde Flavor Fix: If it tastes sharp, blend in a bit more roasted onion. If it tastes flat, add more lime and a pinch of salt if you use salt.
Cassava Tortilla Tip: Warm first, fill light, cook medium heat, and rest before slicing. That combo keeps them from cracking and keeps your wedges cute.
Heat Control: Want jalapeño flavor without the punch? Remove seeds and ribs, then slice. Want it spicy-spicy? Keep them in and add 1 more jalapeño to the salsa verde.
Salsa Verde Flavor Fix: If it tastes sharp, blend in a bit more roasted onion. If it tastes flat, add more lime and a pinch of salt if you use salt.
Cassava Tortilla Tip: Warm first, fill light, cook medium heat, and rest before slicing. That combo keeps them from cracking and keeps your wedges cute.