A cheeseless quesadilla sounds pretty strange as “quesadilla” contains the word “queso” which means cheese in Spanish. Unfortunately for vegans cheese is dairy, and cheese alternatives can be quite expensive, however I have come up with a variation which is equally gooey, but from a totally different product: sticky rice!
Sticky rice does not have the same stretchiness that cheese does, but it works well to bind two tortillas together and rice picks flavours up very well. A little bit of Mexican spice is the secret.
For 4 quesadillas:
- 8 tortillas (flour or corn)
- 2 cups sticky rice, steamed
- ½ cup cilantro (chopped)
- 2 cloves garlic (chopped)
- 1 jalapeno pepper (chopped)
- ½ teaspoon cumin seeds
- 1 green pepper, chopped
- 1 onion, chopped
- salt to taste
- oil for frying
- Heat a drop of oil in a frying pan and lightly sauté the onion and peppers until lightly browned.
- Remove from heat.
- In a large bowl combine the remainder of ingredients minus the oil and tortillas and mix, adding more salt to taste.
- In a large frying pan, heat another drop of oil and gently place a tortilla in the pan.
- Scoop a generous amount of the rice mixture onto the tortilla and spread it to the sides until evenly distributed.
- Place another tortilla over the rice so that you have created a sandwich of sorts and then flip it to cook both sides. They are ready when they are golden brown.
- Serve with salsa, guacamole, tahini, or chutney.
*Image courtesy Flickr creative commons.