The Best Quesadilla Ever

I can't even describe this one. I've been on a quesadilla bender for the last week or so, and it's only getting better. Today's hit the spot quite well. Here's what's in my single serving quesadilla-
1 large tortilla,
1 small tomato, thinly sliced and then halved
1/2 avocado, thinly sliced
1-2 tbl safflower oil
3 oz extra firm tofu
1 cup thinly sliced cabbage
1 clove garlic, minced
2 tsp sesame oil
1/2 tsp olive tapenade
1/4 lime
1/8 cup chopped cilantro
salt, pepper and red chili flakes

Here's how I made it-

Slice the tofu very thinly and then into 2"by 3" rectangles. Heat the safflower oil over medium high and cook the tofu for 3-5 minutes, turning often, until it is golden brown. Then cut the tofu into matchsticks, either using the end of your spatula or take the tofu out and slice it on a cutting board. Add the cabbage and garlic, stif fry for 3 minutes or until the cabbage is soft.  Remove tofu mixture and set aside in a bowl.

Add a little more oil to the pan and heat the tortilla, flipping a few times. Turn the heat down to low or medium low and spread  the tomato slices evenly on half of the tortilla. Fold the tortilla in half and flip a few times, allowing the tomatoes time to soften and break down.

Open the tortilla and spread the avocado on the other half, mashing it with a fork so it gets all soft and juicy.

Squeeze the lime over the whole tortilla and sprinkle with salt, pepper, red chili flakes, olive tapenade and cilantro.

Add the sesame oil to the cabbage mixture and mix.  Spoon this mixture on top of the avocado side of the tortilla, sprinkle with more salt and pepper and fold in half. Allow to heat for a minute or so. Cut in half or thirds and enjoy! You'll need a napkin for sure.

Baba Ghanoush Quesadilla

After a busy week of work I have a day off to relax, catch up and do the things I love.  Like eat. Today is Thursday and our  Community Supported Agriculture produce boxes are arriving in hours. So, time to kick the fruit and vegetable consumption up a notch. This mornings' breakfast consisted of almost a whole honey due melon. Lunch is using up more veggies and I squeezed in some carrot zucchini cup cakes somewhere in my morning. I'll consider posting that recipe, although it is harder for me to post baking recipes because I don't use measuring utensils. Anyway, they are cooling now. Here's the dilla I made. 

1 large tortilla
1/2 tomato, thinly sliced
1 leaf chard, rolled tightly and sliced diagonally
8 slices cucumber, peeled and thinly sliced
2-3 tbl baba ganoush (recipe to follow)
1/4 zucchini, in thin match sticks
1 tsp olive tapanade
1/2 tsp gomasio (you can make this by blending toasted sesame seeds with salt in a blender or food processor, or buy it at your local natural foods store)

 Baba Ghanoush:
 1 large eggplant, sliced in half and roasted at 400 for 45 minutes or until soft
1 can drained and rinsed chick peas
3 cloves garlic
1 tsp olive oil
1 tsp water
1/2 lemon squeezed (optional)
salt and pepper to taste

Allow eggplant to cool slightly and then scoop out the inside, leaving the skin. Add the rest of the ingredients to food processor or a good blender and blend until smooth.

To assemble tortilla:
 Lightly grease the bottom of a large skillet (cast iron is my skillet of choice), heat the tortilla over medium low. Spread baba ghanoush and olive tapenade evenly over the tortilla and heat for a few minutes. Layer the rest of the ingredients, sprinkle with gomasio and fold in half. Dip in salsa if you like.