'Cheese' Quesadillas With Berry And Peach Fruit Salsa Recipe - Cooking Index
'Cheese' Quesadillas With Berry And Peach Fruit Salsa Recipe - Cooking Index
| 1 1/2 x | Strawberries - hulled, halved, and sliced | |
| 2 cups | Blueberries | |
| 2 cups | Peaches - peeled, pitted, and diced | |
| 2/3 cup | Green onion - thinly sliced | |
| 3 tablespoons | Freshly-chopped cilantro | |
| 2 tablespoons | Brown rice syrup | |
| 8 | Flour tortillas - (8" dia) | |
| 2 cups | Shredded soy Monterey Jack (or mozzarella cheese) | |
| Raspberry Tofu Cream Topping - (see recipe) |
In a glass bowl, combine the strawberries, blueberries, peaches, green onion, cilantro, and brown rice syrup, and toss gently. Set aside.
To assemble each quesadilla, place the tortilla on a plate, on one half of the tortilla sprinkle 1/4 cup shredded soy cheese, 1/4 cup of the reserved salsa, and fold over the tortilla to enclose the filling. Transfer the quesadilla to a non-stick cookie sheet. Repeat procedure for the remaining tortillas.
Bake at 400 degrees for 4 minutes or until lightly browned, carefully flip over the quesadillas, and cook an additional 3 to 4 minutes or until lightly browned on the other side.
Serve the quesadillas with additional salsa and a dollop of the Raspberry Tofu Cream Topping.
This recipe yields 8 quesadillas.
Source:
"The Vegan Chef at http://www.veganchef.com"
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