Veggie Quesadillas

By | October 01, 2013


Combine cheese, Vegenaise, red peppers, and carrots in a food processor and process until smooth. Season with salt and pepper. Divide mixture evenly between 4 tortillas and top each with a second tortilla. Cook in a nonstick skillet over medium heat, turning once, until heated through, about 2 minutes per side. Cut into triangles and serve.

NOTE: The secret to this is the cheese spread. Use whatever vegetables your kid loves (or doesn’t love and you want to sneak in) in the mix— spinach, kale, peas, and squash are all other great choices.

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  • 1 cup grated cheddar cheese
  • ¼ cup Vegenaise or mayonnaise
  • ¼ cup jarred roasted red peppers, patted dry
  • 2 carrots, grated
  • Salt and pepper
  • 8 sprouted tortillas or whole grain wraps
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