i created these one late night and i’d like to recommend a rice or potato dish the following day. a consumer warning with daiya cheese:
as good as this cheesy, extra melty, stretchy goodness is, too much use of it results in an upset stomach and bad gas (sorry spouses of men with bad gas or vice versa).
what you’ll need:
earth balance butter.
daiya cheese (cheddar or mozzarella).
a cup or less of mushrooms.
we prefer to make our quesadillas in cast- iron pans, but whatever skillet you have that is non-stick will be fine.
melt the earth balance butter in your skillet on medium heat.
brown your bottom tortilla on each side, it should take about two or three minutes if the butter is hot enough.
lay down your first layer of cheese and let it melt.
if you haven’t already, slice: tomato, avocado, onion, and mushrooms.
sauté onion in a small skillet with olive oil.
layer however and finish with cheese and top tortilla.
here comes the tricky part:
if you are like me and are a master of flipping quesadillas without some special flipper, using two spatulas and counting to three works just as well. there is also placing it on a plate and flipping it on it’s opposite side back into the skillet. however you go about this, good luck!
cook on opposite side for about five minutes on medium heat and serve with a side of olives, pepperoncini, ranch, whatever you wish.
to make in the oven:
preheat the oven to 350°, create your quesadilla as desired, top with cheese and tortilla and bake for about five to 10 minutes or golden brown.
one of these beasts can feed two people if you use large tortilla shells.