| Tofu and Cheese Quesadillas |
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by Chef George Kyrtatas |
INGREDIENTS:
8 wheat tortillas, 5-inch
1 lb. tofu, firm
¼ lb. Monterey jack cheese, grated
2 tomatoes
1 red onion
1 avocado
2 tsp. chopped cilantro
hot sauce, to taste |
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METHOD:
1. Lay 4 tortillas onto a work surface.
2. Chop tofu fine. Divide the tofu and cheese among the tortillas.
3. Chop tomato, onion and avocado and divide among the tortillas.
4. Add cilantro and hot sauce to desired taste.
5. Top each with a remaining tortilla and press gently to seal.
6. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, about 4 to 5 minutes total. Repeat with the remaining quesadillas.
7. Cut each quesadilla into 4 wedges with a pizza wheel or knife.
8. Can be served cold. Provide salsa on the side.
Serves 4 |
NUTRITION FACTS:
Per serving: calories 230, fat 12g, protein 7g, carbohydrate 25g, dietary fiber 3g |
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