Cheese Quesadillas with Berry and Peach Fruit Salsa

 
1 1/2 Quarts strawberries, hulled, halved, and sliced
2 cups blueberries
2 cups peaches, peeled, pitted, and diced
2/3 cup green onion, thinly sliced
3 T. freshly chopped cilantro
2 T. brown rice syrup
8 8-inch flour tortillas
2 cups soy Monterey Jack or mozzarella cheese, shredded
1 recipe Raspberry Tofu Cream Topping
 

In a glass bowl, combine the strawberries, blueberries, peaches, green onion, cilantro, and brown rice syrup, and toss gently. Set aside. To assemble each quesadilla, place the tortilla on a plate, on one half of the tortilla sprinkle 1/4 cups shredded soy cheese, 1/4 cups of the reserved salsa, and fold over the tortilla to enclose the filling. Transfer the quesadilla to a non-stick cookie sheet. Repeat procedure for the remaining tortillas. Bake at 400 degrees for 4 minutes or until lightly browned, carefully flip over the quesadillas, and cook an additional 3-4 minutes or until lightly browned on the other side. Serve the quesadillas with additional salsa and a dollop of the Raspberry Tofu Cream Topping.

Yield: 8 - 8-inch quesadillas

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett