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Arugula, Pear & Red Potato Quesadilla with Apple B Recipe

   
 

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     Arugula, Pear & Red Potato Quesadilla with Apple B

Arugula, Pear & Red Potato Quesadilla with Apple B

Category   Entrees - Maindishes
Sub Category   None
Servings   1

Ingredients
 

Instructions
Makes- 1 large quesadilla Time- prep 10 mins, cooking time 20 mins Tools- Large chef’s knife Glass pie pan or casserole dish Small pot Skillet or pan Saucepan lid (optional) Spoon Spatula Ingredients- 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.


Originally Submitted
8/28/2013





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