I may be a pale redhead, but even I can get into the Cinco de Mayo spirit! Here is a fun quesadilla recipe I put together…TWO versions!
Ingredients (for 2): 2-4 tortillas (I used whole wheat for a healthier option), 1 zucchini or squash, 1 package spinach (frozen thawed or fresh), a clove of garlic, 1 package seitan, 1 Tbl olive oil & 1 Tbl butter. Garnish/condiments: sour cream & salsa!
Directions:
For both of the versions, saute up some spinach in a little bit of olive oil and crushed garlic.
Grate up about 1/2 a cup of cheese or so.
In a separate pan, saute the chopped up seitan and then add in the zucchini/squash (or even a pepper!) until cooked/no longer raw.
OPTION 1:
Spread out the spinach evenly between the two tortillas.
Sprinkle on the seitan and zucchini/squash.
Spread the cheese over the veggies and place the other tortilla on top.
Put the quesadilla in a lightly buttered and warmed pan (medium) until lightly toasted on one side.
Carefully flip the quesadilla over, cover the pan with a lid. Electric stove: turn off the heat/gas stove: turn heat down- let the quesadilla sit for a couple minutes (until the cheese has totally melted & both sides are toasted)
Option 1 done!
OPTION 2:
If you aren’t quite as hungry or want an option for lunch, this one uses just 1 tortilla.
Put the spinach, zucchini/squash and cheese on one side of the tortilla and fold the other half over.
Put the quesadilla in a warm (medium heat), lightly buttered pan and toast one side.
Carefully flip the quesadilla over, cover the pan with a lid. Electric stove: turn off the heat/gas stove: turn heat down- let the quesadilla sit for a couple minutes (until the cheese has totally melted & both sides are toasted)
