I don't think there is ever a bad time for a Quesadellia. Why not just make your own? These
things and fresh, warm, crispy and just as cheesy as you like em. There are
three key tips to making a pleasing quesadellia. First the shell should be
crispy, but not overdone. Second, they should be gooey cheesy. Third the
filling must me full of flavor.
Make your quesadellia your way with a filling that sits your tastes. Ground meat, steak, chicken and even turkey make this a tasty snack, fun tailgating treat or even a quick meal when you want to kick back. The vast array of vegan choices is ever expanding.
3 Cups Boca Ground Crumbles
2 Large Tomatoes Crushed in blender
1 Cup Diced Hatch Peppers
1 Cup Chopped Green Onion
3 Minced Garlic Cloves
1 Package Taco Seasoning Mix
1 16 oz Package Vegan Nacho Cheese by FollowYourHeart
1 Package 12 Count Fat Free Flour Tortillas
In skillet warm 1 teaspoon olive oil. Add green onion, cloves and hatch peppers. Still constantly until onion is slight tender. Add crushed tomatoes and meat. Let simmer for 10 minutes allowing broth to evaporate. Stir in taco seasoning mix thoroughly and remove from heat. Be sure to read the ingredients on the seasoning package. Not all are vegan compatible. Cover filling and set aside.
Heat griddle on medium and lightly coat with vegetable cooking spray. This will give the tortilla a nice crispy texture. Place one tortilla on griddle BEFORE it turns hot. Read the ingredients on the tortilla package to confirm it will work. Add a layer of cheese to coat the entire tortilla and top with about 1/2 cup of the meat. A little less, a little more depending how full you like you quesadellia. Cover meat with another layer of cheese and top with tortilla. With a turner press the quesadellia so that filling is merged to the edge. Allow the tortilla to brown, turn to brown the other side. You may need to turn more that once to make sure your quesadellia is as crispy as you like it and not overdone. Serve with the following condiments of your choice:
Guacamole
Salsa
Sliced Avocado
Make your quesadellia your way with a filling that sits your tastes. Ground meat, steak, chicken and even turkey make this a tasty snack, fun tailgating treat or even a quick meal when you want to kick back. The vast array of vegan choices is ever expanding.
3 Cups Boca Ground Crumbles
2 Large Tomatoes Crushed in blender
1 Cup Diced Hatch Peppers
1 Cup Chopped Green Onion
3 Minced Garlic Cloves
1 Package Taco Seasoning Mix
1 16 oz Package Vegan Nacho Cheese by FollowYourHeart
1 Package 12 Count Fat Free Flour Tortillas
In skillet warm 1 teaspoon olive oil. Add green onion, cloves and hatch peppers. Still constantly until onion is slight tender. Add crushed tomatoes and meat. Let simmer for 10 minutes allowing broth to evaporate. Stir in taco seasoning mix thoroughly and remove from heat. Be sure to read the ingredients on the seasoning package. Not all are vegan compatible. Cover filling and set aside.
Heat griddle on medium and lightly coat with vegetable cooking spray. This will give the tortilla a nice crispy texture. Place one tortilla on griddle BEFORE it turns hot. Read the ingredients on the tortilla package to confirm it will work. Add a layer of cheese to coat the entire tortilla and top with about 1/2 cup of the meat. A little less, a little more depending how full you like you quesadellia. Cover meat with another layer of cheese and top with tortilla. With a turner press the quesadellia so that filling is merged to the edge. Allow the tortilla to brown, turn to brown the other side. You may need to turn more that once to make sure your quesadellia is as crispy as you like it and not overdone. Serve with the following condiments of your choice:
Guacamole
Salsa
Sliced Avocado
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