Roasted Red Pepper Mushroom Caramelized Onion Adobo Chipotle Vegan Quesadilla

1.Preheat the oven to 400°F (200°C).

2.Place the red bell peppers on a baking sheet and roast in the oven for 20-25 minutes until the skin is charred. Remove from the oven and let them cool. Peel off the skin, remove the seeds, and slice the peppers into strips.

3.In a skillet, sauté the sliced mushrooms until they are golden brown. Remove from the skillet and set aside.

4.In the same skillet, add a little oil and sauté the thinly sliced onions over low heat until caramelized, about 20-25 minutes. Stir occasionally to prevent burning.

5.Add the paprika, cumin, chili powder, garlic powder, onion powder, oregano, basil, smoked paprika, and adobo chipotle seasoning to the caramelized onions. Stir well to combine and cook for another 2-3 minutes.

6.Lay out 4 tortillas and sprinkle a layer of vegan cheese on each tortilla. Top with the roasted red pepper strips, sautéed mushrooms, and the spiced caramelized onions. Sprinkle with fresh cilantro.

7.Place another tortilla on top of each filled tortilla to create quesadilla sandwiches.

8.Heat a skillet over medium heat and cook each quesadilla for 2-3 minutes on each side until the tortillas are crispy and the cheese is melted.

9.Cut the quesadillas into wedges and serve hot with fresh lime wedges on the side.

10.Enjoy your delicious Roasted Red Pepper Mushroom Caramelized Onion Adobo Chipotle Vegan Quesadilla!