Stuffed avocado pesto quesadilla

Ingredients:

Avocado Pesto

1 avocado, pitted and scooped

1 cup fresh basil

2 cloves fresh garlic

Juice of 1 lemon

Zest of 1 lemon

Salt and pepper, to taste

1 tablespoon olive oil 

1 teaspoon nutritional yeast (optional)

2-3 tablespoon water

Directions:

Add all ingredients, except the water, into a food processor or blender. Puree’ until smooth, adding water if you want to thin

out the mixture, little by little.

Quesadilla:

4 flour or brown rice tortillas (gluten free)

Avocado Pesto

1 cup vegan shredded mozzarella cheese

1/2 cup finely chopped tomatoes (optional)

1/2 cup sliced cooked vegan chicken or marinated baked tofu (optional)

vegan sour ream, for serving

Heat a vegan butter or high heat coated griddle or large pan to medium heat.

Spread avocado pesto generously on 1 side of each of the tortillas. 

Place 2 tortillas, pesto side up, onto pan or griddle.

Depending on the size of your griddle or pan, you may have to make 1 at a time.

Spread 1/4 cup of cheese evenly, in a single layer, over the pesto. 

Sprinkle 1/4 cup of the tomatoes and vegan chicken over

the cheese, covering with another half cup of cheese. Top with a tortilla, pesto side down onto the cheese, pressing down to

flatten. Flip after 2-3 minutes with a large spatula, making sure not to lose the filling. Using 2 spatulas is a good method!Cook for an additional 2-3 muntes, making sure the tortilla is golden brown and crispy but not burned. remove from heat.