Spicy Summer Quesadillas

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!