Vegetable and Nondairy Cheese Quesadilla
These Mexican-style grilled sandwiches are a great dairy-free dinner alternative (or cut into wedges and served as a snack) to a classic nondairy grilled cheese.
Preparation time: 5 minutes
Cooking time: About 25 minutes
Yield: 2 servings
2 cups of any mixture of grated carrots and chopped broccoli, onions, bell peppers, mushrooms, and asparagus
4 medium, whole-wheat flour tortillas
2 tablespoons nondairy, trans-fat-free margarine
1 cup grated nondairy cheddar-style cheese
Avocado slices, black olives, and nondairy sour cream as garnish
1/2 cup diced, cooked chicken, salmon, or soy-based chicken
Place vegetables in a covered, microwave-safe dish with a few tablespoons of water. Steam the vegetables for 4 or 5 minutes, or until tender. Drain and set aside. Heat a medium-sized cast-iron skillet (or other heavy skillet) over medium heat.
Spread one side each of two tortillas with margarine. Place one tortilla, margarine side down, in the skillet. Layer 1/2 cup of the nondairy cheese and 1 cup of the steamed vegetables on the tortilla. Place the second tortilla, margarine side up, on top.
Cook over medium heat until margarine melts and the tortilla browns, about 4 or 5 minutes (lift edges after 3 minutes to check for doneness). When the first side of the quesadilla is browned, use a spatula to flip the quesadilla over. Continue cooking until the second side of the quesadilla is browned and the cheese is melted, about 3 minutes. Using a pizza cutter, slice the quesadilla into quarters, and then lift it from the skillet with a spatula and set aside.
Garnish the finished quesadillas with avocado slices, black olives, and a dollop of nondairy sour cream (if desired).
Mix it up by adding a handful of diced, cooked salmon or chicken or soy-based chicken chunks to each quesadilla.
Per serving: Calories 493 (192 from Fat); Fat 21g (Saturated 5g); Cholesterol 0mg; Sodium 1,102mg; Carbohydrate 56g (Dietary Fiber 10g); Protein 26g.