Monday, July 26, 2010
I friggin' love quesadillas. Much like nachos and pizza, they're one of those things I refuse to give up. But, I struggled with them for a long time since I was bound and determined not to use vegan cheese...how the hell could I get them to stay together? Well, upon reading a recipe in "The Vegan Table" I realize that hummus was the ticket...the glue that held the two tortillas together. Alright, baby. Let's bang out some quesadillas and prepare to be rocked.
On one yummy whole-wheat tortilla, spread:
2-3 tbs hummus, store bought or homemade (I like a lot)
Flop that baby down (hummus side up) into a hot, unoiled skillet and add one or all of the following:
cilantro (my personal fave)
anything that sounds good!
Then, schmear some more hummus on another tortilla and smash it down on top of your loaded one. Let it hang for about 3 minutes, then flip it over and let it hang out again (I like mine extra crispy, so I cook it for about 5 minutes on each side). Once it's to whatever level of doneness you prefer, transfer it out of the pan and right onto a cutting board. Using a sharp knife (a pizza cutter may smash it unnecessarily, but do what you will), cut it into 6 pieces and lay it out on a plate. Add a blob of salsa and another blob of Tofutti sour cream for dippage, and then prepare to be blown away by your simple and delicious meal. Don't forget the beer.