Quesadillas
Serves 315 mins prep10 mins cook
Delicious vegan quesadillas filled with caramelized onions, roasted squash, cranberry sauce, and dairy-free Gouda. These can be a perfect appetizer or a creative way to use Thanksgiving leftovers. The pesto made with almond butter and balsamic adds a unique flavor. Enjoy these warm and cheesy delights!
0 servings
What you need
Instructions
1: Heat up 3 tortillas over medium-high heat. 2: Top tortillas with dairy-free Gouda, caramelized onions, roasted acorn squash, and homemade cranberry sauce. 3: Fold tortilla over after about 2 minutes, once the cheese melts. 4: Prepare pesto by adding basil, olive oil, almond butter, lemon juice, salt, garlic, red pepper flakes, and balsamic vinegar to a food processor and processing for about 1.5 minutes. 5: Serve quesadillas topped with the pesto.View original recipe