If you like things spicy, you can kick up the heat in this recipe by using a picante salsa and adding some chopped jalapeños to the mixture. If you use a large skillet or griddle, you can cook more than 2 quesadillas at a time. Offer scoops of guacamole served on leaf lettuce as a side dish, and pass fresh fruit with cookies for dessert.
- 1 Tbs. vegetable oil
- 8 oz. tempeh, cubed
- 2 tomatillos, diced
- 1 lb. spinach, trimmed and rinsed
- 2 cups salsa, 1/2 with tempeh mixture
- 6 8- or 9-inch whole wheat tortillas
- 1 7-oz. pkg. cheddar soy cheese
Heat oil in large skillet, and sauté cubed tempeh and tomatillos for 5 to 8 minutes.
Meanwhile, put freshly washed spinach into large saucepan, leaving rinse water on leaves. Cover pot, and steam over medium heat until spinach is completely wilted, about 5 minutes.
Stir salsa and spinach into tempeh mixture, and continue cooking until heated through, about 2 minutes. Put 1 tortilla flat on work surface, and scoop about 1/3 cup tempeh filling over lower half of tortilla. Sprinkle with about 2 tablespoons cheese; fold top over filling. Repeat with remaining tempeh mixture until all tortillas are filled.
Spray nonstick skillet with nonstick cooking spray, and heat over medium heat. Add folded tortillas (as many as will fit comfortably in pan), and cook until cheese melts and both sides turn golden brown, 4 to 5 minutes.
When finished, put quesadillas in large baking dish. Repeat until all quesadillas have been browned and arranged in baking dish. Top quesadillas with remaining salsa and cheese, and broil until cheese melts. Serve hot.
- Calories: 330
- Carbohydrate Content: 34 g
- Fat Content: 11 g
- Fiber Content: 6 g
- Protein Content: 20 g
- Sodium Content: 650 mg
- Sugar Content: 3 g