Easy Walnut Quesadilla Recipe
Delicious mexican food recipe with vegan cheese and walnut spread
Easy Walnut Quesadilla Recipe: Sinfully delicious walnut olive spread, with spinach, arugula & dairy free mozzarella style cheeze shreds.
I made up this recipe to try out the Daiya dairy free cheesy shreds I had just bought. Thumbs up! But use whatever kind of cheese shreds you like.
FYI: This quesadilla recipe is high in fat, sodium and carbs. But trust me, you'll eat half of one and be looking around for more!
Total prep & cook time: 20 - 40 minutes, depending on how many frying pans you have.
8 Servings: (4 quesadillas made with 8 tortillas)
Nutrition Data, 93g Serving: 262 cal, 111 cal from fat, 12g fat, 3g sat fat, 32g carb, 6g protein, 3g fiber, 605mg sodium, 1g sugars, low Cholesterol, good source Thiamin and Vit K. Estimated glycemic load 17
Ingredients:
- 8 medium tortillas (6 - 8 inches diameter)
- 1 recipe walnut olive spread
- 8 ounce package of vegan mozzarella style cheese shreds
- 2 cups pre-washed baby spinach
- 2 cups pre-washed arugula
Directions:
- Preheat a medium frying pan on medium/low heat
- Coarsely chop the spinach and arugula
- Spread 1/4 of the walnut spread on 4 tortillas
- On each of the 4 remaining tortillas, spread 1/4 of the cheese shreds, and 1/4 of the chopped baby spinach and arugula
- Place the walnut spread tortillas on top of the cheese and greens tortillas
- Heat each quesadilla cheese side down in the pan for 5 minutes or until it starts to get brown and the cheesy shreds are melting
- Turn each quesadilla over carefully, using a big spatula and your hand. Heat for 5 minutes on the other side. Remove from pan, slice into 4 - 6 wedges and serve
Recipe Tips:
Variation: For over-the-top deliciousness, add avocado slices and chopped olives with the spinach/arugula layer. You won't be sorry!
I used gluten free millet & flax lavash bread from Sami's Bakery, Tampa FL. It's fantastic!
Since leaving Florida, I've come up with my own GF flat bread recipe which works beautifully.
However, the nutrition data for this recipe is based on a regular white flour tortilla.
If you have more than one frying pan, I encourage you to heat up to 4 pans to make the cooking part of this recipe go as fast as the assembling - so everybody can start wolfing these quesadillas down the second they're cut up.
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