Wednesday, February 1, 2012


A quick and easy snack, and something to do with the cheese sauce.. and leftover veggie burgers.

Homemade Double Cheeze Quesadilla

1/4 cup maseca flour
water until consistency is reached
1 tbsp cheeze sauce from earlier post
veggie burger from earlier post, or any other one, chopped (beans will also work)
1/2 chopped tomato
1/4 chopped onion
1 tsp garlic
1 tsp onion powder
2 tsp vegan cream cheese
3 tbsp chopped cilantro
1/4 lime

In a pan combine veggie burger, tomato, onion and spices and heat on medium until warm.  In a bowl, pour in the maseca and add about half as much water and stir with your hands.  Continue to add water in small increments until you are able to form balls with the dough.  If you accidentally add too much water, add a bit more flour.  Form into 2 balls and flatten with a tortilla press or line counter and a plate with saran wrap and squish the ball down with all your might.  Quickly place the tortilla on a hot pan until firm on one side then flip (I used the george foreman here but be sure not to lift up for at least 2 minutes or you may rip the tortillas).  Put cream cheese on one tortilla like you are buttering toast, add the ingredients from the pan and the cilantro, then pour cheese sauce over top.  Place this concoction, open faced in a toaster oven or regular oven and bake until cheese sauce turns bright yellow.  Squeeze lemon quarter on top and put the other tortilla on top and bake for another minute.  Quarter and enjoy.

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