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Green Chili Quesadilla

It’s been a very long time since I have had a quesadilla…until about a month ago when my husband picked up dinner from one of the Vegan friendly Mexican restaurants in our neighborhood. Knowing that I will eat anything, as long as it’s Vegan, Todd brought me home a Vegan quesadilla and boy was it good. This thing was so stuffed with Daiya cheese, tomatoes, lettuce, olives, beans, Upton’s Chorizo that I couldn’t even eat the other tacos he got me, I was already full halfway though the loaded quesadilla.

Needless to say it was my idea to Face Off quesadilla’s this week; I didn’t realize how much I missed them, yet they are such a simple and cost conscious meal to make at home. My version of the quesadilla is Mexican style and almost like a mini burrito. I start with a layer of refried beans, top that with a mixture of veggies and finish it off with Daiya Pepperjack Cheese (which melts perfectly, by the way).

Yields 4 quesadillas

Green Chili QuesadillaGreen Chili Quesadilla
8 flour tortilla shells
1 4 ounce can green chilies, strained
1 10 ounce can rotel tomatoes, strained
1 4 ounce can chopped mushrooms, strained and chopped fine
1 can vegan refried beans
2 cups vegan shredded cheese such as Daiya Pepperjack
chopped cilantro, avocado and vegan sour cream

  1. Heat refried beans over a low flame until smooth, adding a small amount of water to thin them out a bit.
  2. In a bowl stir together chillies, tomatoes and mushrooms.
  3. To assemble quesadilla spread a layer of beans on a tortilla, separate the tomato mixture into 4 equal portions and spread 1 portion evenly over beans, sprinkle with 1/2 a cup of cheese.
  4. In a un-oiled frying pan over medium heat place assembled tortilla face up and add top tortilla. Allow to heat until bottom tortilla begins to brown, about 3 minutes. Flip using a large spatula and heat other side for an additional 3 minutes, or until browned.
  5. Remove from pan and allow quesadilla to settle for a few minutes. Slice into quarters and serve while hot.

Garnish with chopped cilantro, avocado and/or vegan sour cream.

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