PKM_quesadilla4.jpg

Chef: Katie Mae
Makes 4 quesadillas (about 8 inch diameter)
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

 

 

INGREDIENTS

  • ¾ c raw cashews, soaked for 2 hours*
  • ½ c nutritional yeast flakes
  • 1 lime, juiced
  • ½ T stoneground mustard
  • ½–¾ c water
  • 1 yellow onion, sliced thin
  • 1 red bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 1½ T ground cumin
  • ½ T chili powder
  • 8 100% corn tortillas
  • 2 c fresh spinach, loosely packed

DIRECTIONS

MAKE CHEESE SAUCE

  1. Add the cashews, nutritional yeast, lime, stone ground mustard and water to a blender.
  2. Blend until it the sauce is creamy.
  3. Set it aside. 

MAKE ONION-PEPPER FILLING

  1. Place a sauté pan over medium heat.
  2. Add the sliced onion and bell pepper.
  3. Stir in the cumin and chili powder.
  4. Cover and cook for 5 minutes, stirring occasionally so to prevent the veggies from sticking to the bottom of the pan.
  5. Then, stir in a tablespoon of water and continue cooking uncovered.
  6. When the water evaporates, stir in another tablespoon of water, continuing to sauté until the onions are caramelized.
  7. Turn the heat to low.
  8. Pour the cheese sauce into the onion and peppers.
  9. Stir well and then cover with a lid so the mixture doesn’t dry out.

MAKE THE QUESADILLA

  1. Place a non-stick pan over medium heat. Let it heat for 5 minutes.
  2. Then, place one of the tortillas into the pan.
  3. Set a timer, letting the first side toast for 2 minutes and then flip. Set the timer for another 2 minutes.
  4. As you wait, carefully scoop about ¼ of the filling onto the tortilla and spread it evenly, forming a single layer of peppers and onions.
  5. Layer ½ cup of spinach across the onions and peppers.
  6. Place the second tortilla on top of the spinach.
  7. Once the timer goes off, or the bottom side is toasted, use a large spatula to carefully flip the entire quesadilla.
  8. Toast the second side for 2-3 minutes.
  9. When the quesadilla is done transfer it to a plate.
  10. Repeat this process with the remaining filling to make a total of 4 quesadillas.
  11. Slice the quesadillas into triangular pieces and serve with toppings of your choice.

TIPS

  1. Soaking the cashews softens them so they become creamy when blended. If you’re using a high-powered blender such as a Vitamix, the nuts do not need to be soaked.
  2. In regards to cooking the quesadillas, note that 2nd, 3rd and 4th quesadillas may require less cooking time because the pan will be hotter. You may want to turn the heat down slightly after the first couple.

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