BY Spork Foods
| Moderate | Vegan | Soy Free
Cheese Quesadillas with Creamy Chipotle Bean Dip
INGREDIENTS
Quesadillas:
- 2 tsp neutral-tasting oil
- 4 large flour tortillas
- 1 cup Follow Your Heart Dairy-Free Finely Shredded Mozzarella
- Follow Your Heart Dairy-Free Feta Crumbles for topping
Bean Dip:
- 2 (16-ounce) cans pinto beans, rinsed and drained
- ½ cup Follow Your Heart Chipotle Vegenaise
- 2 tbsp freshly squeezed lime juice
- 2 tsp agave or brown rice syrup
- ½ tsp sea salt
Salsa:
- ½ red onion, skin on
- 1 tsp neutral-tasting oil
- ¼ cup fresh or frozen (thawed) corn kernels
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 2 tbsp freshly squeezed lime juice
- 2 tsp agave
- 1 tbsp fresh cilantro, coarsely chopped
INSTRUCTIONS
- To prepare the Quesadillas: Heat a griddle over medium heat. Add oil. Add 1 or 2 tortillas at a time and sprinkle each tortilla with ½ cup Dairy-Free Finely Shredded Mozzarella. Cook about 3 to 4 minutes, or until golden. Enclose with remaining tortillas, flip, and cook 3 to 4 more minutes, or until golden. Set aside to cool slightly and cut into triangles.
- To prepare the Bean Dip: In a food processor, purée all dip ingredients until smooth and set aside.
- To prepare the Salsa: On a medium open flame, place the flat side of onion and char until blackened, 3 to 5 minutes. When slightly cooled, peel, cut into small dice and set aside. In a small skillet, heat oil. Add corn and cook 3 to 5 minutes, or until golden. Place in a mixing bowl and add sea salt, pepper, lime juice, agave, and cilantro. Add charred onion.
- To serve, place dip in a serving bowl, top with salsa, serve quesadilla wedges on the side for dipping, and top with Dairy-Free Feta Crumbles.
- Tip: Give your quesadilla a little extra crisping time in the pan to get that restaurant-quality crunch and golden color. It’s worth the effort and helps hold its structure for dipping.
