- Rating:
- Servings:
- 10
- Difficulty:
- Total Time:
- Recipe By:
- Marie Oser
Ingredients
- 4 medium Yukon Gold Potatoes or Dutch Yellow™ Potatoes peeled and cut into 1/4 slices
- 1 1/2 teaspoons Olive Oil
- 1/4 teaspoon Crushed Red Pepper
- 4 cloves Organic Garlic minced
- 1 medium Organic Yellow Onion chopped
- 1 cup Soy Milk (1% Fat)
- 1/2 cup Yeast
- 2 teaspoon Bragg Aminos
- 2 tablespoons Lemon Juice (use Lime Juice)
- 1 teaspoon Dried Cilantro
- 1 teaspoon Dried Marjoram
- 2 Fire Roasted Chiles (use one red and one green) chopped (about 1/2 cup)
- 10 Flour Tortillas non hydrogenated
Directions
Preheat oven to 375 degrees and spray 2 baking pans with olive oil.
Cook potatoes in boiling, salted water for 20 minutes, or until tender. Set aside.
In a 10 inch frying pan, heat oil and crushed pepper over medium high heat for 1 minutes. Add garlic, onion, and chopped chiles and cook for 3 minutes. Using a slotted spoon, remove potatoes from pan, and add to the frying pan. Discard water. Cook mixture, stirring frequently, 3 minutes.
Place soymilk in a medium, glass liquid measuring cup, Add yeast, stir to blend, add Bragg Aminos. Add to the pan along with lime juice and cilantro.
Place a tortilla on prepared pan. Spread filling to within 1 inch of the edge. Top with a second tortilla. Repeat until 5 quesadillas are completed.
Lightly spray top tortilla with olive oil and bake for 10 minutes on each side. Turn, using a flat spatula. Cut each quesadilla into quarters, and serve with additional Fire Roasted Chiles on the side.
Note:
Melissa's Whole Fire Roasted Red and Green Chiles are fat free, mild and really delicious. Even better the next day, reheat quesadillas under the broiler for a few minutes.
