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["Heat the oil in a large saute pan; add the strips and cook for 3 minutes on each side, or until browned and crispy.", "Remove from the oil and set aside.", "Add the onions and cook for 3 to 5 minutes, or until softened.", "Add the mushrooms and garlic and saute on medium-high heat for 8 minutes, or until the mushrooms have softened and released their liquid.", "(Note: You may add additional oil if the mushrooms become dry during cooking.", ").", "Place the chili powder, cumin, salt, and cilantro in the pan and mix well; remove from the heat.", "Lay out 6 tortillas and evenly spread the cooked mixture onto each tortilla.", "(Note: If there is residual liquid, pick the mushrooms up out of the liquid to prevent soggy quesadillas.", ").", "Sprinkle the ""cheese"" on top, cover with the remaining tortillas, and brush the tops lightly with vegetable oil.", "Heat a clean nonstick saute pan and place one quesadilla at a time, oiled side down, into the heated pan.", "Brush oil on the dry side of the quesadilla.", "Cook for 3 minutes, or until browned.", "Flip and cook the other side.", "Repeat until all the ingredients are used.", "Cut each quesadilla into 4 segments and serve with salsa, guacamole, and vegan sour cream.", "Alternate Cooking Method: Oil both sides of the quesadillas, place on a cookie sheet, and cook in a preheated 375F oven for 10 to 15 minutes, or until crispy."]
