CARAMELIZED VEGGIE QUESA-DIA’S –
w/ a Provençal spin
Quesadillas are sure to be loved by all your family and friends. Like pizza it’s easy to fill these as you like and the variations and the options abound. Be playful!
Eating Plant-Strong, I stick with home-made or store-bought vegan cheeses. Find great DIY recipes here. These quesadillas are a slightly different take from a Latin inspired filling and tend to really surprise and impress. Think Panini almost – and let me know how yours turned out.
INGREDIENTS:
1 pkg.10” tortillas, organic sprouted grain, corn, rice or flour
My faves: Ezekiel - Food for Life brand or Spring Hills (found in the freezer)
1 cup sun-dried tomatoes (in olive oil)
Puree these w/ 1- 2 tsp garlic and ½ cup fresh basil or Arugula, and a splash of water as needed. Viola, pesto!
OR sub w/ approx 1 cup store-bought dairy-free sun-dried tomato or basil pesto
1 generous cup vegan cheese, choose store-bought if preferred
1 large sweet bell pepper, slivered
1- 4 jalapeno peppers, sliced, (seeded, if desired to reduce heat)
1 large onion, slivered
1 cup basil, arugula or spinach, chopped
Freshly ground pepper and sea salt, to taste
Maison Orphee organic Olive Oil
GARNISH: fresh herbs of choice
DIRECTIONS:
OPTION: Bake filled tortillas in the already pre-heated (375F) for 10 – 15 minutes flipping after 8 minutes.
TERI’S TIPS:
w/ a Provençal spin
Quesadillas are sure to be loved by all your family and friends. Like pizza it’s easy to fill these as you like and the variations and the options abound. Be playful!
Eating Plant-Strong, I stick with home-made or store-bought vegan cheeses. Find great DIY recipes here. These quesadillas are a slightly different take from a Latin inspired filling and tend to really surprise and impress. Think Panini almost – and let me know how yours turned out.
- Main course, appetizer or snack
- Prep time: 10 minutes, bake time 10 minutes
- Vegetarian or Vegan, Soy, Nut and Gluten-free options
- Makes: 6 / Oven 375F
INGREDIENTS:
1 pkg.10” tortillas, organic sprouted grain, corn, rice or flour
My faves: Ezekiel - Food for Life brand or Spring Hills (found in the freezer)
1 cup sun-dried tomatoes (in olive oil)
Puree these w/ 1- 2 tsp garlic and ½ cup fresh basil or Arugula, and a splash of water as needed. Viola, pesto!
OR sub w/ approx 1 cup store-bought dairy-free sun-dried tomato or basil pesto
1 generous cup vegan cheese, choose store-bought if preferred
1 large sweet bell pepper, slivered
1- 4 jalapeno peppers, sliced, (seeded, if desired to reduce heat)
1 large onion, slivered
1 cup basil, arugula or spinach, chopped
Freshly ground pepper and sea salt, to taste
Maison Orphee organic Olive Oil
GARNISH: fresh herbs of choice
DIRECTIONS:
- Roast onions and both peppers in an oven pre-heated to 375F for approx 30 minutes turning once, until evenly bronzed. (These can be made a day in advance or use leftovers from a previous meal). Meanwhile prep remaining ingredients.
- When read to make, lay the tortillas on the counter and spread pureed sun-dried or basil pesto of your choice evenly over half the tortilla wraps. Season with dried herbs such as oregano and basil.
- Divide vegan cheese, peppers, onions, herbs/greens, evenly over remaining tortillas. Top with the pesto covered tortillas, press together and brush with olive oil.
- Heat a fry pan on high heat, preferably using a cast iron or non-stick sauté pan. When hot, turn the temperature down to med-high and place one of the tortillas in the pan pressing sides together with spatula or fork. Cook for 2 - 4 minutes or until you see the tortilla puffing slightly, carefully flip and cook the other side until golden brown.
- Remove from pan and keep covered in a warm oven while cooking the remaining quesadillas.
- To serve: cool slightly, using scissors or a pizza cutter, cut each into 6 or 8 wedges and garnish. Serve w/ a side salad, veggies and dip or gazpacho for a nice take of the classic quesadillas.
OPTION: Bake filled tortillas in the already pre-heated (375F) for 10 – 15 minutes flipping after 8 minutes.
TERI’S TIPS:
- If you prefer to use a dairy cheese, sheep or goat cheese is much easier to digest and less likely to trigger as much of an inflammatory response. You can find all kinds of versions beyond the classics. Look for a cheddar or Asiago if your not a fan of chevre or feta.
- This salsa is a perfect side to accompany these quesadillas.