Corn Tortilla Quesadillas with Summer Vegetables
3/4 teaspoon vegan margarine (I use Earth Balance Buttery Spread)
8 corn tortillas
8 slices vegan cheese (I use Galaxy brand)
3/4 cup zucchini, shredded (arugula is great, too)
1/3 cup red bell pepper, diced
1 to 2 tablespoons minced garlic
red pepper flakes, to taste
salt and pepper, to taste
fresh cilantro, to garnish
scallions, to garnish
lime, to garnish
salsa, to garnish
1. Place vegan butter in a pan and bring it to medium heat. Once the heat is at medium, place a tortilla in the pan.
2. Place a cheese slice, an even distribution of zucchini, bell pepper, garlic, red pepper flakes, salt, and pepper. Put a top tortilla on and watch for the bottom piece to become a bit golden (1 to 2 minutes).
3. Turn carefully and give the other side 1 to 2 minutes. Continue this until you are done. Turn your heat down if your pan starts to smoke. Garnish if desired and serve.
Do not place tortilla in oil that is not fully heated. Add more vegan butter or oil in small amounts or as needed while making these! Enjoy!
Source of recipe: This recipe is from my blog: http://thewitchykitchen.blogspot.com/
SO HOW'D IT GO?
Almost forgot. I ended up folding the tortilla in half, so flipping it would be easier.
This turned out so great! First vegan mean I've made too. Bought Daiya shredded cheddar flavor cheese. For the tortilla, I switched out for Tomato& Basil. The tortilla just fried in the Earth Balance spread was delicious.
I also made a little pico de gallo type salsa with cilantro, purple onions and tomatoes. The pepper from farmer's market was bad, found out when I got home. So some of the tomatoes and onions went in with the zucchini instead. The garlic and red pepper flakes really made it pop in my mouth. Thanks so much!