No-Chicken & Cheese Quesadillas - Vegan, Gluten-Free and Nut-Free
Easy to prepare and totally kid-approved!
Ingredients
- 4 large corn tortillas - or wheat tortillas
- 1/2 pkg Butler Soy Curls
- 3 cups no-chicken broth - or vegetable broth
- 1 tbsp cornstarch
- 2 tbsp oil - I used grapeseed
- 1/2 tsp liquid smoke
- 1 cup SALSA
- 2-3 chopped green onions
- 1 tsp ground cumin
- 1 cup grated cheese - I used Daiya
- 1/2 tbsp melted butter - I used Earth Balance
- pinch garlic powder
- sour cream - to top or dip
- chopped cilantro - for garnish
Instructions
- Pre-heat oven to 375°F. Line a baking sheet with parchment. Place tortillas on prepared sheet.
- In a sauce pan or microwave safe dish, bring broth to a boil. Remove from heat and add Butler Curls. Set aside for 5-10 minutes.
- Drain Curls. Using a cheese cloth, remove as much water as you can from Curls (the drier the better!).
- In large bowl, add Curls, liquid smoke and cornstarch. Toss well.
- In a large skillet over med-high heat, add oil. Once hot, add Curls and cook for 5 minutes, or until browned, stirring frequently.
- Remove skillet from heat and stir in salsa, cumin and green onions. Set aside.
- In a small bowl, stir together melted butter and garlic powder. Brush garlic butter onto one side of each tortilla. Flip, so buttered side is on the pan face down.
- Scoop the Curls mix onto one half of each tortilla (you will be folding it, so keep one side plain). Top Curls mix with cheese.
- Fold plain side of tortilla over cheese. Bake at 375° for 9-11 minutes or until crisp and golden brown. Cut into wedges and serve with sour cream (I used Tofutti) and fresh chopped cilantro.
Notes
* Butler Soy Curls are available at many health food stores. If you are unable to find something locally, or like to do your shopping online, here is a link :)