Season Seven of Jazzy Vegetarian now airs, nationwide on the CREATE network! Episodes air every Monday and Friday at 8am and 2pm (EST) / 5am and 11am (PST). Tune in for this jazzylicious season of quick-to-prepare weeknight meals and gourmet-style dishes, including Dairy-Free Desserts, Two-Ingredient Recipes, Holiday Celebration Dishes, Weeknight Menu Plans, a Pizza Party and Kid’s Classics, making it easier to add more plant-based options into your weekly menu plan. So check your local listings and make sure to watch this exciting new season! Learn more at www.jazzyvegeyarian.com and at:https://createtv.com/show/Jazzy-Vegetarian
These satisfying avocado quesadillas make a hearty offering for a filling lunch or light supper. The creaminess of the avocado stands in for some of the cheese, while kale and romaine lettuce make a nutritious addition to these tasty quesadillas. If you prefer to omit the vegan cheeses, simply use a bit more avocado for a tasty twist.
- 4 whole-grain or whole wheat tortillas (each 10 to 11-inches in diameter)
- 2 large avocados, peeled, pitted and sliced
- 11/2 cups firmly packed, thinly sliced kale, remove stems before chopping
- 11/2 cups firmly packed, thinly sliced romaine lettuce, plus more for serving
- 2 small tomatoes, thinly sliced
- 8 heaping tablespoons prepared salsa, plus more for serving
- 4 heaping tablespoons vegan cheese (optional)
- ½ red sweet bell pepper, diced (for serving)
- Preheat the oven to 350 degrees F. Line a large, rimmed baking pan with unbleached parchment paper. To assemble the first quesadilla, put a tortilla on a large dinner plate. On one side of the tortilla, layer one-quarter of the avocado slices, one-quarter of the kale, one-quarter of the romaine lettuce, one-quarter of the tomato slices, 2 heaping tablespoons prepared salsa and 1 heaping tablespoon of the optional vegan cheese. Fold the other half of the tortilla over the filling and gently press down so the tortilla becomes slightly compressed and holds together while cooking.
- Carefully transfer the tortilla to the lined pan. Repeat the process to assemble the remaining quesadillas. Loosely cover the tortillas with a piece of unbleached parchment paper and then tent with foil. (This will keep the quesadillas from drying out as they bake.) Bake for 20 to 25 minutes. Remove from oven and carefully uncover the quesadillas (the steam will be very hot!) and bake an additional 5 to 10 minutes or until the quesadillas are slightly crisp and golden on top. Put the pan on a wire rack. Let cool for 5 to 7 minutes. To serve, top each quesadilla with more romaine lettuce and some diced pepper, with extra salsa on the side.