- Servings : 8
We call our unusual quesadilla funky because rather than forming it in the traditional manner with the tortilla folded over the filling, this baby is fashioned more like a sandwich, with one tortilla on the top and another on the bottom. Because the quesadilla is so plump, it is best cut into quarters and served with a knife and fork. Two of the quarters make an ideal main dish serving along with Spanish rice, guacamole, salad, or soup. You can also offer the funky quesadillas as an appetizer.
- 1/2 pound (225g) button mushrooms, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium zucchini, diced
- 1 medium red onion, diced
- 2 cloves garlic, crushed
- 1 tablespoon extra virgin olive oil
- 2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 8 whole wheat flour tortillas
- 1/2 pound (225g) vegan Jack cheese, shredded
- 1/2 pound (225g) vegan nacho flavored cheese, shredded
- 1 recipe guacamole
Combine the mushrooms, red and yellow bell peppers, zucchini, onion, garlic, olive oil, cumin, and chili powder in a large, deep skillet. Cook and stir about 5 to 7 minutes, or until the vegetables are softened.
While the vegetables are cooking, arrange 4 of the tortillas on a large baking sheet or jellyroll pan. Sprinkle the Jack cheese over the top, spreading to the edges.
Place the baking sheet under the broiler, about 3 inches (7.5 cm) from the heat source to melt the cheese. When the cheese is bubbling, top it with the cooked vegetables.
Sprinkle the nacho flavored cheese over the vegetables and melt it under the broiler. When the cheese is bubbling, top the quesadillas with the remaining flour tortillas.
Cut each quesadilla into quarters and top each quarter with a generous dollop of guacamole before serving.
Reprinted with permission from Zel Allen of Vegetarians in Paradise.
Photograph © Vegetarians in Paradise.