I have combined everything I love about a Philly with the portability of a quesadilla. (Nothing about the constituent recipes are close to the traditional versions, I am using these names and ingredients as a baseline for identification.) This is a simple and short recipe. I would not eat this every day, just when I want something cheesy for the soul. It’s a good source of protein and fiber (depending on the tortilla used).
- Sweet Earth foods seitan strips
- Mission Whole Wheat Carb Balance tortillas (they have TONS of fiber.)
- Dairy free cheese (I love Violife, it melts well)
- (Optional) Siete blanco cashew queso
- 1 Green bell pepper
- 1 onion
- Garlic powder, salt and pepper.
- Slice veggies and seitan.
- Heat oil and sauté the seitan until warm. Add veggies. Sauté until onion is translucent and bell pepper is soft.
- Season with garlic powder, salt and pepper. Feel free to add any other seasonings you love. Turn off stove, but don’t let filling get cold.
- Prepare quesadilla: gather your tortilla and cheese(s).
- I like to cook my quesadillas on either my griddle or grill pan. Heat up your cooking tool of choice.
- Take your tortilla, fold it in half to create a crease in the middle. Use this line as a guide for laying down your cheese(s). Lay down cheese until you get to the line.
- Scoop some of the filling onto the cheese. If the filling is still warm, it will get the cheese melting process started. This is important because dairy free cheese can be difficult to melt sometimes.
- Lay some cheese on top of the filling and fold the bare side of the tortilla over it, closing it.
- Lay quesadilla onto heated pan. Cook until cheese is melted and tortilla is crisp.
- Let cool and cut into cute little slices.