Tempeh, Spinach, and Onion Quesadillas with Avocado Chipotle Salsa

1 medium size ripe avocado, cubed
1 tablespoon of cilantro, chopped
1 chipotle pepper in adobe sauce minced, with 1 teaspoon of juice (these are available canned in the Mexican aisle at the grocery store)
2 tablespoon of fresh lime juice
Salt

1 tablespoon of virgin olive oil
2 medium onions, cut in half and thinly sliced
1 teaspoon of cumin seeds
1 8 oz package of tempeh, lightly steamed or sautéed until heated through ( I use Green Cuisine smoked tempeh)
2 cups of spinach, packed
4 flour tortillas
Monterey Jack cheese, grated (enough to please)

First, the salsa:

  • In a small bowl combine avocado, cilantro, chipotle chiles and sauce, lime juice and salt.
  • Stir to combine.

Next, the quesadillas:

  • Heat the oil over medium heat in a large skillet.
  • Add the onions and cook until lightly browned (this will take about 15 minutes)
  • Add the cumin and stir.
  • In the last few minutes of cooking add the tempeh cubes and stir to coat with onions
  • Add the spinach and cook until wilted.
  • Lay 1 tortilla in a large skillet and top with cheese, add a thin layer of the tempeh spinach mixture and top with more cheese.
  • Top with a tortilla and cook on medium heat until brown.  Flip, and repeat on the second side.
  • Repeat with remaining tortillas.
  • Slice each quesadilla into quarters and top with salsa.
Adapted from Jack Bishop's A Year in A Vegetarian Kitchen
Published in 2004 by Houghton Mifflin Company, NY, USA

July 22, 2010
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