Roasted Broccolini and Balsamic Quesadillas

standard March 11, 2015 Leave a response

Ever since discovering Field Roast’s new Chao cheeses, I have been wanting to make all the things that ooey, gooey cheese is perfect on. This is hands down the  best melty, creamy vegan cheese I have tried, and it opens up a whole world of new comfort food variations. Like this quesadilla. A perfect lunch or afternoon snack, the roasted broccolini adds smoky flavor and texture, and the balsamic reduction makes it feel like a gourmet treat.

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Roasted Broccolini and Balsamic Quesadillas

Serves 2.

Ingredients:

  • 1/2 c broccolini
  • 2 tsp olive oil, divided
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 c diced onion
  • 1 clove garlic
  • 2 slices Chao vegan cheese (original or coconut herb)
  • 2 tortillas
  • 1/4 c balsamic vinegar

Steps:

  1. Preheat oven to 375. Line a baking sheet with parchment paper
  2. Toss broccolini with 1 tsp olive oil, salt and pepper. Roast for 10 minutes.
  3. Meanwhile, heat remaining 1 tsp oil in a skillet. Saute onions and garlic until soft. Remove from pan.
  4. Heat 1 tortilla in same pan. Layer 1/2 cheese, then 1/2 onion mixture, then 1/2 broccolini. Fold in half and press down to stick. Flip quesadilla to brown second side.
  5. Repeat with remaining tortilla and filling.
  6. Heat balsamic vinegar in a small skillet or saucepan until reduces in half and thickens. Drizzle over tortillas.

Notes:

You can also make these into grilled cheese sandwiches, using bread instead of the tortillas. Yum!

Nutrition:

Per serving: 251 kcal, 28 g carbs, 11 g fat, 6 g protein, 768 mg sodium, 4 g sugar

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