cheese quesadillas with berry and fruit salsa

[Guest guest]

1 1/2 Quarts strawberries, hulled, halved, and sliced

2 C. blueberries

2 C. peaches, peeled, pitted, and diced

2/3 C. green onion, thinly sliced

3 T. freshly chopped cilantro

2 T. brown rice syrup

8 8-inch flour tortillas

2 C. soy Monterey Jack or mozzarella cheese, shredded

1 recipe Raspberry Tofu Cream Topping

 

 

In a glass bowl, combine the strawberries, blueberries, peaches,

green onion, cilantro, and brown rice syrup, and toss gently. Set

aside. To assemble each quesadilla, place the tortilla on a plate, on

one half of the tortilla sprinkle 1/4 C. shredded soy cheese, 1/4 C.

of the reserved salsa, and fold over the tortilla to enclose the

filling. Transfer the quesadilla to a non-stick cookie sheet. Repeat

procedure for the remaining tortillas. Bake at 400 degrees for 4

minutes or until lightly browned, carefully flip over the

quesadillas, and cook an additional 3-4 minutes or until lightly

browned on the other side. Serve the quesadillas with additional

salsa and a dollop of the Raspberry Tofu Cream Topping.

 

Yield: 8 - 8-inch quesadillas