Quesadillas Recipe
Ingredients
| Shredded Cheddar cheese | 3 Cup (16 tbs) | |
| Firm tofu | 1/2 Cup (16 tbs), crumbled | |
| 1/2 cup large curd cottage cheese, drained | ||
| Turmeric | 1/2 Teaspoon | |
| 1 large red bell pepper, sliced lengthwise into 1/4 inch strips | ||
| 1/4 cup vegetarian bacon bits (optional) | ||
| Chopped chili peppers to taste (optional) | ||
| Chives | 1/4 Cup (16 tbs), chopped | |
| Flour tortillas | 5 7 inch | |
| Butter or margarine and vegetable oil for skillet-frying | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a bowl, combine 1 cup of the Cheddar cheese with tofu, cottage cheese, turmeric, and salt and pepper to taste. Mix in bell pepper along with your choice of optional ingredients.
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.
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.
Chef
