Ingredients: – 2 poblano peppers seeded and diced. – 1 jalepeno seeded and diced. – 1 white onion diced. – Tortillas of choice (I like @sietefoods almond). – Refried pinto beans. – Mung bean egg patty (recipe from 9/1/24).
Cheese sauce – 1/2 cup raw cashews – 1 tbsp pickled jalepeno juice. – 2 tbsp tapioca starch – 1/4 tsp onion and garlic powder. – 1/2 tsp cumin powder. – 1 1/2 cup water. – Heaping 1/4 cup chopped pickled jalepenos, plus a couple extra to blend (I do like 5). – 1 tsp salt.
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Full recipe: [here](https://www.instagram.com/reel/DDVa34bRTJs/?igsh=MXByZWtwYm9rNTJibQ==)
Ingredients:
– 2 poblano peppers seeded and diced.
– 1 jalepeno seeded and diced.
– 1 white onion diced.
– Tortillas of choice (I like @sietefoods almond).
– Refried pinto beans.
– Mung bean egg patty (recipe from 9/1/24).
Cheese sauce
– 1/2 cup raw cashews
– 1 tbsp pickled jalepeno juice.
– 2 tbsp tapioca starch
– 1/4 tsp onion and garlic powder.
– 1/2 tsp cumin powder.
– 1 1/2 cup water.
– Heaping 1/4 cup chopped pickled jalepenos, plus a couple extra to blend (I do like 5).
– 1 tsp salt.
Directions:
1. For cheese sauce, blend everything together besides your 1/4 cup chopped jalepenos.
2. In a pan over medium heat, add in blended sauce and remainder pickled jalepenos. Stir until thickened, 3-5 min. As it bubbles, you’ll see the consistency come together. Set aside.
3. Over medium heat, add you peppers and onions along with a little oil. Sauté until golden and soft. 5-7 min. Season with salt. I use a huge cast iron skillet, so in smaller pans can do it in batches if it feels overcrowded.
4. Assemble quesadilla. Spread refried beans on bottom, add egg patty, hefty does of peppers/onions, generous layer of cheese sauce. Then cook over medium heat till browned on both sides. Open it up, and add a gentle dusting of black salt (gives it a nice egg like flavor). Enjoy!!
If your pickled jalepenos aren’t that loud, adding some extra at the end can give it a pop.
Yummmmmmm 🤤