Vegan Zucchini Quesadillas with Poblano Salsa
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flour tortillas filled with sautéed zucchini and cashew cheese, served with a roasted poblano and pumpkin seed salsa. A vegan take on quesadillas with creamy, savory-spicy flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 10-12 small tortillas (5-inches) use corn or flour or make your own.
- Cashew Cheese (or sub goat cheese, or smoked mozzarella, Oaxacan string cheese, melty cheese or vegan cheese!)
- 1-2 tablespoons olive oil
- 1 sweet onion, thinly sliced
- 2 cup veggies, diced small or thinly sliced- zucchini, summer squash- or add peppers, corn, mushrooms, etc.
- 2 cloves garlic, rough ch0pped
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano, or thyme
- 6-10 squash blossoms-optional
- 1 large fresh poblano pepper
- 1 cup cilantro ( small stems ok)
- 1/2 cup pumpkin seeds
- 1/4 cup olive oil
- 1/4 cup water
- 2 garlic cloves
- 1 teaspoon coriander
- 1 1/2 cups raw cashews, soaked in water, 3-24 hours
- 3/4 teaspoon salt
- 3-6 tablespoons water
- 2-3 teaspoons apple cider vinegar
- optional additions: nutritional yeast, smoked paprika, granulated garlic, fresh herbs ( basil, cilantro parsley, cilantro, dill, etc.) or dried herbs (oregano, thyme, rosemary)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 20m
- Sodium
- 444mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 236mg
- Calcium
- 54mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 444MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.