Breakfast Quesadilla

Ingredients

1/2 red onion, chopped
2 bell peppers, chopped
1/2 cup mushrooms, chopped
2 serrano peppers, seeded and chopped (optional)
2 teaspoons curry powder
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper (optional)
1 cup chickpea flour
2 tablespoon flax meal
2 tablespoons Nooch
2 teaspoons baking soda
2 teaspoons apple cider vinegar
1 cup water (more or less)
1/2 cup fresh greens, roughly chopped
1 handful fresh cilantro, chopped
tortillas

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Method

Sauté the onion, mushrooms, and pepper, adding splashes of water along the way to keep from sticking. After a few minutes, add in the curry powder, garlic powder, and crushed red pepper. Continue to sauté until for a minute or two and set aside.

To make the batter, add the chickpea flour, flax meal, nutritional yeast, baking soda, and apple cider vinegar to a large mixing bowl. Slowly add in the water until you have a nice batter consistency. Whisk everything together and set aside.

Now, combine the sautéed ingredients, greens, and cilantro into the large mixing bowl with the batter. Mix well.

To assemble the quesadillas, preheat a non-stick pan or electric griddle to 350°F. Place one tortilla down, spoon a generous amount of batter into the middle,spread, and allow to cook on that side for 5-10 minutes. Once you’re ready to flip, add the top tortilla, flip, and allow to cook for another 5 minutes.

To cook in a panini press, spoon the batter onto the tortilla as usual, place the top tortilla on the filling, and press the top down and cook for 10-15 minutes.

To serve, cut into quarters and top with pico, hot sauce, or diced avocado.