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Lilly’s Table

 
 
Taco Spiced Tempeh
© Lillys-Table.com Photo of Green Chili Quesadillas
 

Tags: vegetarian Nut Free Low-Glycemic Gluten-Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Green Chili Quesadillas

from Green Chili Quesadillas with Tempeh Taco Filling, the Week of January 24, 2016.
View the next recipe for this meal.

Perfect as a quick snack, appetizer, or as an easy side for Mexican soups, rice or bean dishes. If you do not have fresh southwest hatch chilies available, seek out frozen green chilies. Otherwise, the green chilies diced and in a can will work too.

Ingredients

  • 2 whole wheat tortillas, or twice as many corn tortillas to make this gluten-free
  • ¾ cup monterey jack , shredded, or your favorite cheese
  • 2 hatch chilis, or a small can diced

Serving Size: 2 People

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Preparation Instructions

In a skillet:
Warm a skillet over medium heat. Place the tortilla in the pan and warm on one side for about 1 minute. Flip over and sprinkle half of the cheese and green chiles onto half of the tortilla. Fold over and sear on both sides for 2-4 minutes until the cheese is melted. Repeat with the second tortilla.

In an oven:
This is a great option if you are preparing quesadillas for a crowd.
Preheat oven to 350. Place the tortillas on the baking sheet and divide the cheese and chiles on to each. Fold in half over the cheese or leave them whole with a whole tortilla on top. Bake for 4-8 minutes, flipping half way until toasted and the cheese has melted.

If you like a more ‘fried’ quesadilla, rub or spray a little vegetable oil on to the outside of the tortillas before cooking.