Vegan Quesadilla & Restaurant-Style Salsa

Salsa Ingredients

• 11 roma tomatoes

• 6 jalapeños

• 1 bunch cilantro

• 1 medium red onion

• 4 tbsp. minced garlic

• Juice of 1 lime

• 1 cup flax seeds

• 1 tsp. cumin

• 1/2 tsp. dried parsley to taste

• 1/2 tsp. dried oregano to taste

• 1/2 tsp. chili powder to taste

• 1/4 tsp. pepper to taste

• Salt to taste

Quesadilla Ingredients

• Tortillas (I used Siete foods almond flour - but any will do!)

• 1/4 cup Violife Cheddar Shreds

• 1/4 cup Violife Mozzarella Shreds

• 1/2 cup mushrooms

• 1/4 cup zucchini

• 1 tbsp. olive oil

Instructions

1. Sauté mushrooms and zucchini in olive oil over medium heat. Cover and let the mushrooms cook down.

2. Once the mushrooms are cooked, place the veggies in a heat-resistant bowl to the side.

3. Place a tortilla in the pan and add half of the cheese - cover and let it melt. Make sure it’s on low-medium heat so the tortilla doesn’t burn.

4. Once the cheese begins to melt, add the veggies on top of it and then the rest of the cheese on top of the veggies. Cover and let melt some more.

5. Add the remaining tortilla on top once the cheese begins to melt and press down with a spatula so it begins to stick together.

6. Blend salsa ingredients in food processor or blender on high.

7. Remove the quesadilla from the stove and cut into fourths. Serve with a side of the salsa and enjoy!