BY Evanice Holz
| Moderate | Vegan
Cuban Quesadilla
INGREDIENTS
Cuban Quesadilla:
- Follow Your Heart Dairy-Free Provolone Slices
- large flour tortillas
Cilantro Sauce:
- 1 ½ cups Follow Your Heart Original Vegenaise
- 1 bunch cilantro
- 2 cloves garlic
- 1 tsp ground cumin
- ½ lime squeeze
- 1 tbsp Follow Your Heart Dairy-Free Grated Parmesan
- pinch of salt
- pinch of pepper
Frita Sauce:
- ½ cup vegetable broth
- 1 tbsp ketchup
- 2 tsp ground cumin
- 1 tbsp soy sauce
Frita Meat:
- 2 plant-based beef patties
- 1 tsp ground cumin
- 1 tsp granulated garlic
- 1 tsp ground pepper
Toppings:
- Follow Your Heart Dairy-Free Feta Crumbles
- cilantro leaves
- small, diced tomatoes
- pickled radishes or onions
- onions
INSTRUCTIONS
- In a high-speed blender, blend all the ingredients for the cilantro sauce until smooth and incorporated. Add into a squeeze bottle for easy application and garnish or into a bowl in the refrigerator.
- For the frita sauce, whisk together all sauce ingredients until incorporated. For the frita meat, add dry ingredients, then mix in until fully distributed.
- Set a skillet to medium-high heat, add some oil to avoid sticking then cook the meat until it browns. Add in the frita sauce when the meat is golden brown, then allow it to cook down and remove from the heat.
- Begin to assemble your quesadilla by adding 2 slices of Dairy-Free Provolone Cheese to the top half of the tortilla, the frita meat, cilantro garlic sauce, diced onions, and cilantro. Fold quesadilla in half until it looks like a giant taco.
- Heat a skillet or flat top to medium-high heat, add some oil to avoid sticking, then add the quesadilla, flip when golden brown on one side, and remove then the opposite side is also golden brown.
- Cut into 2 or 4 triangle pieces then top with cilantro sauce, diced tomatoes, cilantro, pickled onions, Dairy-Free Feta Crumbles and Grated Parmesan, then enjoy!
