Another Meatless Friday – Cheese Quesadilla (Vegan & Gluten Free)

Another Friday in Lent… I stared blankly into my fridge, trying to find anything, besides fish sticks, I could make for dinner. I spied my Mission Gluten Free Spinach Herb Tortilla Wraps. I knew I still had my Daiya Mexican Cheeze Shreds. Cheese quesadillas it would be!

Pretty simple. The pictures will tell the story.

This is what the wraps look like. Pic is horrible. The bag is literally twisted and the only way I could straighten it out is if I cut it apart, but I’m still using it so I’m not going to cut it.

I use my cast iron skillet. Brush bottom of pan with some oil and heat it up. Place one wrap in hot pan, sprinkle cheeze on wrap, cover with another wrap. While cooking, continually press the quesadilla down with a spatula to help the cheeze adhere to both wraps.

I use cast iron because it gives me more of an even heat than my non-stick pans do.

Cook first side about 2-3 minutes, then flip – carefully. Cook second side about 2 minutes and you’re done. Slide it out of the pan and onto a plate.

Done!

Cut it up with a pizza cutter.

Serve with rice, refried beans with black beans and salsa.

Look at that melted cheeze!!!

Enjoy!

Thanks for stopping.

Brenda

https://www.missionfoods.com/

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