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Creamy, Delightful Caramelized Onion and Pepper Quesadillas


Caramelized Onion and Pepper Quesadillas

By Chef Katie Mae
 
Makes 4 quesadillas (about 8-inch diameter) | Ready in 35 minutes
 

FOR CHEESE SAUCE

  • ¾ cup raw cashews, soaked for 2 hours*
  • ½ cup nutritional yeast flakes1 lime, juiced
  • ½ tablespoon stoneground mustard, no salt added
  • ½–¾ cup water (¼ cup can be rejuvalac to culture nuts and add sharpness)

 

FOR QUESADILLAS

  • 1 yellow onion, sliced thin
  • 1 red bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 1½ tablespoons ground cumin
  • ½ tablespoon chili powder
  • 8 100% corn tortillas, no oil added
  • 2 cups fresh spinach

 

DIRECTIONS

  1. MAKE CHEESE SAUCE: Add the cashews, nutritional yeast, lime, stoneground mustard and water to a blender. Blend until the sauce is creamy. Set it aside.
  2. MAKE ONION-PEPPER FILLING: Place a sauté pan over medium heat. Add the sliced onion and bell pepper. Stir in the cumin and chili powder. Cover and cook for 5 minutes, stirring occasionally to prevent the veggies from sticking to the bottom of the pan. Then stir in a tablespoon of water and continue cooking uncovered. When the water evaporates stir in another tablespoon of water, continuing to sauté until the onions are caramelized.
  3. Turn the heat to low. Pour the cheese sauce into the onion and peppers. Stir well and then cover with a lid so the mixture doesn’t dry out.
  4. MAKE THE QUESADILLA: Place a non-stick pan over medium heat. Let it heat for 5 minutes. Then place one of the tortillas into the pan. Set a timer, letting the first side toast for 2 minutes and then flip. Set the timer for another 2 minutes. As you wait, carefully scoop about ¼ of the filling onto the tortilla and spread it evenly, forming a single layer of peppers and onions. Layer ½ cup of spinach across the onions and peppers. Place the second tortilla on top of the spinach.
  5. Once the timer goes off, or the bottom side is toasted, use a large spatula to carefully flip the entire quesadilla. Toast the second side for 2-3 minutes.
  6. When the quesadilla is done, transfer it to a plate. Repeat this process with the remaining filling to make a total of 4 quesadillas. Slice the quesadillas into triangular pieces and serve with toppings of your choice.

 

CHEF'S NOTES

Soaking the cashews softens them so they become creamy when blended. If you’re using a high-powered blender such as a Vitamix, the nuts do not need to be soaked.

In regards to cooking the quesadillas, note that 2nd, 3rd, and 4th quesadillas may require less cooking time because the pan will be hotter. You may want to turn the heat down slightly after the first couple.
 

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