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
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