Easy Tomato Quesadillas
Easy, delicious, gooey, savory, toasty, and comforting. These simple quesadillas are easy to throw together, and easily customizable. Prepare as written, or add any fillings of choice, i.e. cilantro, beans, avocado, corn, spinach, etc. Once you have the sauces made and/or purchased, you can make one at a time, or enough to feed a crowd all at once.
Ingredients
CREAM SAUCE:
- 3 TBS vegan butter
- 3 TBS flour any kind
- ½ cup vegetable broth
- ½ cup unsweetened non dairy milk
- ½ cup vegan sour cream such as Follow Your Heart or Tofutti
- ½ TBS chili powder
- ½ tsp Garlic powder
- ¼ tsp Black pepper
- Generous pinch salt
EVERYTHING ELSE:
- 8 - 10 6” wheat tortillas
- 1 - 2 large tomatoes
- Green onion chopped (about 1 per quesadilla)
- 2 cups red enchilada sauce store bought or homemade
- Vegan shredded cheddar cheese about 2 TBS per quesadilla
Instructions
- Preheat the oven to 450. Make the cream sauce - melt the butter in a small/medium skillet over medium heat. Whisk in the flour. Let it cook for about one minute before slowly whisking in the broth and milk. Allow the mixture to cook for another 2 minutes. Stir in the sour cream, spices, and salt. Remove from heat.
- Small dice the tomato(es) (depending on how many quesadillas you’re making, you may not need to dice all of them. You want about ¼ cup per quesadilla.) Brush one side of two tortillas with a small amount of oil. On the un-brushed side of one tortilla spread a thin layer of the cream sauce. Add as much as you’d like, but beware that too much will ooze out in the oven. Scatter ¼ cup diced tomato and 1 chopped green onion over the cream sauce, then add a layer of enchilada sauce. Sprinkle with cheese. Top with another tortilla, brushed side up. Repeat with as many quesadillas as you’d like. Bake in the preheated oven for 10 minutes. Allow to cool a bit before slicing and digging in!