When you have a big pot of leftover chili, the possibilities abound. My very favorite go-to recipe is Robin Robertson’s Layered Polenta-Chili Casserole, from Vegan Planet. The Confetti Vegetable Chili from the other day, though, was such a hit that we only had about 1/2 cup leftover. So I decided to use it to make a single-serving quesadilla. My older kids are both at school for lunch on Fridays, so it’s the perfect day to whip up something fancy for one (or two if baby’s awake, but today he was napping.)
Quesadillas are such a great quick and easy food to make, and vegans don’t have to do without! The most healthful and yummy way to make a vegan quesadilla is to use hummus instead of cheese, a trick I learned from Colleen Patrick Goudreau’s The Vegan Table. But yesterday I bought some Daiya vegan cheese, so I used that.
To make this chili quesadilla, spread some Earth Balance margarine on a whole grain tortilla. Place buttered-side down on a cast-iron skillet over medium heat. Spread chili evenly over tortilla, and top with a sprinkle of vegan cheese. (If you were to use hummus, you would spread the hummus first, then sprinkle the chili.)
Spread a second tortilla with Earth Balance and place on top, buttered-side up. Cook until cheese begins to melt, then flip and cook until golden brown.
Cut into 8 equal wedges with scissors or a pizza wheel, and serve with fresh salsa for dipping. Enjoy!