Zucchini Avocado Quesadilla17 – 20 thin slices of a small/medium-sized zucchini½ of
Zucchini Avocado Quesadilla17 – 20 thin slices of a small/medium-sized zucchini½ of a ripe avocado1 oz. vegan cream cheese1 Tablespoon finely chopped ancho chile (or other hot chile pepper)Juice from a wedge of fresh limeFresh cilantro leavesShredded vegan cheddar cheese 2 medium-sized tortillas Fresh Jain salsa (cucumbers, jalapeños, tomatoes chopped up with lime juice and salt)Directions:Preheat the oven to 400 F. Spray a baking pan with cooking spray and lay the zucchini slices on the pan in a single layer. Spray them lightly with cooking spray and bake at 400 for about 10 minutes. Flip them over and cook for just a few minutes more until the zucchini rounds are tender.While the zucchini are cooking, mash up the avocado in a bowl, then mix with vegan cream cheese and lime juice. Take one of the tortillas and spread it with this creamy green mixture, then when the zucchini are done, arrange them on top and sprinkle with cilantro leaves.Top with shredded vegan cheddar cheese and then put the other tortilla on top.Heat a skillet over medium heat and spray with cooking spray. Slide the quesadilla carefully onto the skillet, cover and let cook for about 5 minutes, checking the bottom frequently to see if it’s golden brown yet.When it is nicely browned on the bottom, flip it over to brown the other side. Once both sides are brown and the cheese is melted, slide the quesadilla onto your cutting board, cut it up and serve with salsa. -- source link
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