This time, I recommend you to try this very interesting recipe in which we combine sweets with salt. This vegetarian quesadilla recipe is also very nutritious, and the main ingredients are:
- asparagus or Brussels sprouts
- sweet nectarines.
- Olive Oil
- 1-2 Garlic Cloves
- 1 -2 Onions
- Brussel Sprouts
- 1 Bucket of asparagus
- 2 Nectarine
- 2 Jalapenos
- Black pepper
- Shredded Oaxacan or Monterrey Jack Cheese
- Sos Salsa
- Chopped tofu cheese
1. Prepare the chili oil first
Fry the dried chili in a pan over medium heat (3-4 minutes).
Place the chili in a glass jar or wide glass. Add olive oil and garlic cloves.
Heat the chili oil in a pan; add onion and jalapenos, then reduce heat to medium. Leave on the fire for about 5 minutes, stirring occasionally until it softens and begins to brown.
Season with spices (salt, pepper, cumin) and continue to mix. Add diced nectarines, chopped asparagus, and 2 more tablespoons of chili oil. Stir well further and boil for about 2-3 minutes.
If you want 2 types of quesadilla you can prepare the same ingredients in another container but replace the asparagus with Brussels sprouts.
Place the quesadilla filling on a separate plate or bowl and leave to cool for 5 minutes. Separately in a pan add 1 teaspoon of oil and put the pan on very low heat. Add a tortilla, then cover over half of the tortilla with chopped tofu cheese. Spread over the cheese and 2-3 tablespoons of the mixture prepared earlier. Fold the tortilla in half to cover the filling. Let the quesadilla cook for 2-3 minutes and then turn on the other side to cook for another 2-3 minutes. Remove from the pan and set aside.
Cut the quesadilla in half and serve. You can add coriander and spicy sauce of your choice.
Feel creative, then add whatever you have available, or just let your imagination run wild and add whatever comes to your mind.
Stay Healthy! Eat Healthily!