Sometimes you can’t go wrong with “Fruit Salad… yummy, yummy…” This recipe is not exactly a fruit salad, but we all know that you almost can not have summer with fresh melon. Especially not watermelon! When I was young I used to get the worst…
There is something about hardy meals; fast food and desserts are great but hardy meals fill your souls in a different way! Coming home on a chill fall day sometimes a warm home-cooked meal with vegetables comforts the soul… or is that just me? Well,…
So the fiesta continues… you all enjoyed my mom’s debut of her guacamole recipe so much and I could not come back with anything less than the best. Although Mexican food can be so easy and quick to make, it can be just as easy to mess up. Speaking from someone who will eat Latin food for breakfast, lunch, and dinner daily there is a level of quality that must be met.
Although when most think of Mexican food tacos are the instant go-to, there are so many great entrees to choose from like enchiladas, empanadas, gazpacho, tamales, Rellenos, and so much more.
So for today’s Mexican cuisine, I choose to share is my quick and delicious Vegan Cheese quesadilla recipe!
First, take two of your top 8 free tortillas and butter them with vegan butter. I used Mikey’s tortillas which are grain-free, soy-free, dairy-free.
Next, take a small to medium-size skillet and place it over medium to low heat and place one tortilla butter side down.
Tip: If you want an extra layer of protection to ensure the tortilla does not stick, lightly coat the pan with spray avocado oil or grapeseed oil before cooking.
While the tortilla is browning layer the cheese, nutritional yeast, taco seasoning, and jalapeños.
Tip: For a proportional quesadilla feel free to layer half of the cheese, yeast, seasoning, and then jalapeños and cover the peppers with the remaining cheese and seasoning before adding the final tortilla.
Once the ingredients are layered, top with the 2nd tortilla butter side up and flip the quesadilla over to begin to brown the second side of the tortilla. At this point, the 1st tortilla should be nice and golden brown and has crisped up.
If the first side has not begun to crisp, continue to cook for another minute or two before flipping over.
After flipping the quesadilla on the skillet continue to cook for another 2-3mins and use a spatula to press down on the tortilla to help the cheese bind with the tortilla. At this point, the cheese should be melted and you will begin to see the cheese “queso” to bubble and ooze out of the quesadilla.
Once both sides of the quesadilla are browned and crispy remove the quesadilla from the skillet to plate. For the best result allow the quesadilla to rest and cool for 2-3minutes and then take a knife to cut the quesadilla in two or fours.
Serve with my mom’s guacamole, salsa, and/or vegan sour cream and enjoy!
Tip: if you are only top 8 free, like me, feel free to add cooked shredded chicken or ground beef if you would like to add meat to the recipe!
