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|Shredded cheddar cheese||3 Cup (48 tbs)|
|Crumbled tofu||1⁄2 Cup (8 tbs), drained (Firm Variety)|
|Large curd cottage cheese||1⁄2 Cup (8 tbs), drained|
|Red bell pepper||1 Large, sliced lengthwise into 1/4 inch strips|
|Vegetarian bacon bits||1⁄4 Cup (4 tbs)|
|Chopped chili peppers||To Taste|
|Chopped fresh chives||1⁄4 Cup (4 tbs)|
|7 inch flour tortillas||5|
|Butter/Margarine and vegetable oil||1⁄2 Cup (8 tbs) (For Skillet-Frying)|
Serving size: Complete recipe
Calories 3096 Calories from Fat 2063
% Daily Value*
Total Fat 232 g357.1%
Saturated Fat 135.9 g679.7%
Trans Fat 0 g
Cholesterol 616.4 mg
Sodium 5252 mg218.8%
Total Carbohydrates 111 g37%
Dietary Fiber 15.5 g62.1%
Sugars 15.3 g
Protein 130 g259.6%
Vitamin A 247.2% Vitamin C 288.7%
Calcium 261.4% Iron 37.9%
*Based on a 2000 Calorie diet
Warm both sides of tortillas, one at a time, in an ungreased heavy skillet over medium heat. Place on a flat surface. Sprinkle 1/4 cup Cheddar cheese over each tortilla. Spread about 1/4 cup of tofu mixture over cheese, leaving a 1/4 inch border around edge uncovered.
Fold tortilla in half, tucking filling in.
Heat 1 tablespoon butter or margarine and 1 tablespoon vegetable oil in a skillet. Fry folded tortillas over medium heat on both sides until crisp. Add more butter or margarine and oil, as needed.
Keep Quesadillas warm in oven until served. Sprinkle remaining cheese over top just before serving.