It’s National Grilled Cheese Month so we thought we would give the grilled cheese some international flair ; ) Mixing delicious Latin and Italian flavors with ooey, gooey vegan cheese makes for a delicious snack or meal. Quick to make and packed with nutritional punch with the avocado pesto, it will be eaten down to the crumbs faster than you can say Quesadilla!
- 1 avocado, pitted and scooped
- 1 cup fresh basil
- 2 cloves fresh garlic
- Juice of 1 lemon
- Zest of 1 lemon
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 teaspoon nutritional yeast (optional)
- 2-3 tablespoon water
All all ingredients, except the water, into a food processor or blender. Puree’ until smooth, adding water if you want to thin out the mixture, little by little.
- 4 flour or brown rice tortillas
- Avocado Pesto
- 1 cup vegan shredded mozzarella cheese
- 1/2 cup finely chopped tomatoes (optional)
- 1/2 cup sliced cooked vegan chicken or marinated baked tofu (optional)
- vegan sour ream, for serving
Heat a vegan butter or high heat coated griddle or large pan to medium heat.
Spread avocado pesto generously on 1 side of each of the tortillas. Place 2 tortillas, pesto side up, onto pan or griddle. Depending on the size of your griddle or pan, you may have to make 1 at a time.
Spread 1/4 cup of cheese evenly, in a single layer, over the pesto. Sprinkle 1/4 cup of the tomatoes and vegan chicken over the cheese, covering with another half cup of cheese. Top with a tortilla, pesto side down onto the cheese, pressing down to flatten. Flip after 2-3 minutes with a large spatula, making sure not to lose the filling. Using 2 spatulas is a good method!
Cook for an additional 2-3 muntes, making sure the tortilla is golden brown and crispy but not burned. remove from heat.
Repeat if needed to make a second quesadilla.
Place quesadillas on a plate and slice into triangle wedges, like a pizza. Serve with extra pesto or a dollop of vegan sour cream on each wedge and enjoy!