Recipe Categories
Tex Mexican
Tex Mex Quesadillas

Lynn's Cheese Quesadillas Berry Peach Salsa

1 1/2 qt strawberries hulled, halved,
    and sliced
2 cup blueberries
2 cup peaches peeled, pitted, and
    diced
2/3 cup green onion thinly sliced
3 tbl freshly-chopped cilantro
2 tbl brown rice syrup
8 x flour tortillas - (8" dia)
2 cup shredded soy Monterey Jack
    (or mozzarella cheese)
    Raspberry Tofu Cream Topping (see recipe below)

 Method :
In a glass bowl, combine the strawberries, blueberries, peaches, green onion, cilantro, and brown rice syrup, and toss gently. Set aside.
To assemble each quesadilla, place the tortilla on a plate, on one half of the tortilla sprinkle 1/4 cup shredded soy cheese, 1/4 cup of the reserved salsa, and fold over the tortilla to enclose the filling. Transfer the quesadilla to a non-stick cookie sheet. Repeat procedure for the remaining tortillas.
Bake at 400 degrees for 4 minutes or until lightly browned, carefully flip over the quesadillas, and cook an additional 3 to 4 minutes or until lightly browned on the other side.
Serve the quesadillas with additional salsa and a dollop of the Raspberry Tofu Cream Topping.
This recipe yields 8 quesadillas.

Raspberry Tofu Cream Topping

1 pkt Mori-Nu silken style tofu - (12.3 oz) extra firm
1/4 cup raspberry juice
2 tbl unbleached cane sugar
1 tbl safflower oil

 Method :
In a food processor or blender, combine all of the ingredients and puree for several minutes until smooth and creamy. Transfer to a glass or plastic container and store in the refrigerator. Serve as a topping for fruit, pies, and desserts.
This recipe yields 1 1/2 cups.
Yield: 1 1/2 cups