These crunchy, cheesy, veggie-filled quesadillas are sure to be a hit at your next dinner table!
Prep Time: 45 minutes
- Flour or corn tortillas (the small-medium ones are easier for flipping)
- Vegan shredded cheese
- Red or yellow bell pepper
- Yellow onion
- Pickled red onions (recipe here)
- Umami Bomb
Preheat the oven to 200 degrees (or as low as it will go). You'll put the finished quesadillas in there to keep them hot.
Preheat a large non-stick skillet over medium heat and add a tablespoon of oil and add the finely sliced onion and bell pepper. Stir frequently until soft.
Slice the zucchini and radishes very thinly using a knife or mandolin.
Start assembling a quesadilla by spreading one tortilla with Umami Bomb and then layering on the cooked onions and peppers, raw zucchini, raw radishes, pickled onions, and cheese. Save the cheese for the top to make sure the tortillas will stick together.
Place your quesadilla in a dry non-stick skillet over medium heat.
Take a look occasionally to see how it's cooking, and when it's golden brown, carefully flip it over.
When the quesadilla is brown on both sides and the cheese is melted, you can place it in the low over to keep warm.
Serve with salsa, guacamole, or more Umami Bomb and enjoy!