I call this quesadilla “cool” for two reasons: 1) it tastes super awesome and 2) it is literally “cool” when you bring it to school/work and eat at room temperature. This astonishes me, as I am used to a quesadilla being hot, melty cheese sandwiched between two warm tortillas. I was dubious about bringing a quesadilla to school, where I do not have the privilege of a microwave or oven to warm my food. But I decided to be brave and try it anyway. I really didn’t dare hope it would be anything better than okay at best. But I was, happily, proven wrong as it was great and did not need to be hot at all!
I wanted to use Colby-Pepper Jack cheese, but we were all out. The cheddar tasted fine, though. Here is my recipe:
Cheese, Tofurkey and Avocado Quesadilla
- 2 personal-sized corn tortillas
- 1/4 of an avocado (to use up some of that avocado left over from Monday’s post 🙂
- 1 slice cheddar cheese (or you can experiment with other cheeses)
- 2 slices smoked ham style Tofurkey
- tomato slices, to taste
Place avocado in a small bowl and use a fork to mush it up. It won’t be pureed or anything, just sort of mushed. Spread the avocado on both tortillas.
Layer the cheese, Tofurkey, and tomato on top of one tortilla. Top with the other tortilla (avocado side down.)
I actually made this in the morning before school (we have late-start Wednesdays) but I think it would also be fine to make it the night before and chill in the fridge.
Spreading the avocado on tortillas…
Presto! You’re ready to go!