We had to eat, we had soccer coming up fast, we couldn't waste anytime so we throw together some quesadillas. I was introduced to quesadillas in undergrad. They are customizable so I could order the ingredients I wanted, watch them make it, and be certain there was nothing lurking within that I was allergic to. This was an amazing discovery for me because posting ingredients to prepared cafeteria food was not common back then and I would frequently have allergic reactions to foods that seemed allergen free. We left university a long time ago now but have continued making quesadillas at home. This is a simple base recipe that can be added too. You could consider adding chopped snap peas, sweet onions, banana peppers, tomatoes, etc. The highly processed bologna could be replaced with seasoned tofu, beans or quinoa.
Ingredients for 1 quesadilla (multiply by how many you need):
1 wrap
daiya cheddar or mozzarella shreds
2-3 slices of Yves bologna
1/2 a pepper chopped
salsa for dipping
What to do:
Lay wrap flat on a plate and sprinkle daiya over one side.
Lay the bologna over the cheese.
Add pepper and any other toppings you like them top this layer with more daiya cheese.
Fold the wrap in half over the toppings.
Bring a clean, dry frying pan to low-medium heat. Add the quesadilla, cooking until the side browns slightly and cheese on that side melts then flip to cook the other side.
Transfer to plate, cut in half and serve with salsa for dipping.
