Bigelow Tea

Instructions:

To prepare filling:

Place tea bags into measuring cup and pour boiling water over bags. Let stand for 5 minutes. Remove bags and reserve tea.

Melt butter in large skillet over medium high heat. Add tea, chili powder and garlic. Saute until fragrant, about 1 minute. Add mushrooms, onion and salt. Saute until mushrooms are brown and tender.  Add the crumbled tempeh and saute 2 minutes more or until heated through.  Remove from heat, cool for 10 minutes.

To assemble quesadillas:

Preheat grill to 350ºF (180ºC). Lightly brush 6 tortillas on one side with oil. Place the tortillas oil-side down on large non-stick rimless baking sheet (Use a cookie sheet with sides by turning it upside down). Divide the filling mixture equally among the 6 tortillas. Top each filled tortilla with cheese. Brush tops with oil.

Gently slide the quesadillas onto the grill. Grill for about 3 minutes on each side, until heated through and golden brown. Remove from grill and let stand for 2 minutes before cutting into wedges. Serve with salsa, sour cream or guacamole and lemon wedges if desired.

Nutritional Information:

Per Serving: 1 quesadillas