One great thing about summer is that it just begs for quick, light and easy meals. For me, that often means really random combinations of things thrown together, but occasionally I come up with something truly spectacular. And judging by the rave reviews that these quesadillas got, they were one of them. Funny, I thought they were one of those random combinations of things .
Fast and easy, they can be as simple or as complicated as you want, with fewer or more ingredients. These only had 6 main ingredients, but you can add or subtract as needed.
For the spread to use as the base, you can really use anything – hummus, guacamole, cashew cheese, etc. When I made these, I used Kristy’s recipe for vegan cheese spread and it totally made these quesadillas rock. Hearts of palm and nutritional yeast… who knew? I followed her recipe exactly and added the hot sauce to it, which was fabulous.
- 4 tortillas (I used Ezekial sprouted tortillas)
- 1/2-1 cup of your favorite spread (hummus, cheezy sauce, etc)
- 1-3 tablespoons hot sauce
- 1 tablespoon grapeseed oil
- 1/2 large yellow onion, sliced
- dash salt
- 2 yellow summer squashes
- 1 tablespoon Earth Balance (optional)
- 1/2 cup tomatoes, diced
Heat the oil in a saute pan. Slowly cook the onions with a dash of salt until soft & translucent, then add the squash. Saute for a few more minutes, until the squash is soft but not mushy.
Blend together your spread and the hot sauce and set aside.
Using a wide frying pan or a skillet, melt the Earth Balance if using it. If not, heat the pan over medium-high heat. Add one of the tortillas and spread 1/4 of your spread on one half of it. Top with 1/4 of the squash mixture and tomatoes. Fold the bare half over it, and cook until the bottom is browned. Flip and brown the other side.
Repeat with the other 3 quesadillas and enjoy!