Arugula, Pear & Red Potato Quesadilla with Apple B
Entrees - Maindishes
Makes- 1 large quesadilla
Time- prep 10 mins, cooking time 20 mins
Large chef’s knife
Glass pie pan or casserole dish
Skillet or pan
Saucepan lid (optional)
1 organic pear of your choice
2 organic red potatoes
2-3 large handfuls of organic baby arugula
2 sprouted grain tortillas like French Meadow Bakery’s
1/4 cup organic white onion, sliced
1 tsp coconut oil
Casein-free, soy-free vegan mozzarella cheese like Daiya
Apple balsamic vinegar (you can substitute any flavor, even plain)
Let’s get started.
Preheat oven to 350°F. Slice the potatoes and place in a glass casserole dish with about 2 tbsp water in the bottom. Roast potatoes for about 10 minutes. Slice pear and set aside.
Prepare your balsamic reduction. Slice up onion and place in a skillet or pan greased with coconut oil. Caramelize over medium heat until golden brown.
Place sprouted grain tortilla in a skillet heated over medium heat. Sprinkle with “cheese” and allow to melt for 1-2 minutes.
Top cheese with arugula, pear, potato and onion.
Sprinkle with more “cheese”. Place another tortilla on top and weigh it down with a saucepan lid. Now, if you want a smaller quesadilla, or you are afraid to flip this guy, you can layer half of one tortilla with all the fixins, and fold it in half.
Brown the other side for 5-7 minutes. Remove from heat, slice, drizzle with your balsamic reduction and enjoy.
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