This delicious quesadilla recipe can be cooked from start to finish in only 20 minutes. 

Courtesy of Chef Mark Cleveland

Serves 1 per small and 2 per large dual compartment bag 

• For Small Dual Compartment Bags 

• 1 Individual Quesadilla* 

• Fresh Thyme, Marjoram & Oregano Sprigs 

• 1 1/3 Cup Fresh Salsa (Pico de Gallo)** 

• For Large Dual Compartment Bags 

• 2 Individual Quesadillas* 

• Fresh Thyme, Marjoram & Oregano Sprigs 

• 2 Cups Fresh Salsa (Pico de Gallo)** 

Into one side of the dual compartment bag load one or two quesadillas either flour or corn, single or cut in half depending upon portion size.  Into the other half add the pico de gallo salsa.  Seal the bags.   

*Quesadilla All Day Hearty Filling 

• 2 Tbs Grapeseed Oil, any neutral oil like Safflower, Sunflower, Peanut, etc. 
• 6 Ounces White or Red Onion, thinly sliced 
• 18-20 Ounces Fresh Mixed Exotic Mushrooms 
• 8 Ounces Tempeh 
• 2 Cloves Garlic, minced or sliced 
• 8 Ounces Baby Potatoes, boiled & quartered 
• 15 Ounces Corn (1 can drained or about 2 ears fresh) 
• 4-6 Ounces Fresh Grated Melting Cheeses like Queso Fresco, Mozzarella, Jack, etc. 

Rinse the tempeh & break into bite sized pieces.  Saute the onion, mushrooms & tempeh in the oil over med high heat until sizzling & crisp tender.  You don’t have to stir that often.  Get some char going.  Add garlic & potato & toss.  Remove from heat and stir in corn.  Once cool, stir in cheese.   

 **Quesadilla All Day Fresh Salsa (Pico de Gallo) 

• 4 Quarts Fresh Mixed Salsa Veggies (I used organic yellow & orange bell peppers, red & white onion, colorful heirloom baby tomatoes, tomatillos, hatch chilis) 
• 24 Ounces Favorite Fresh Salsa, red or green 
• (Opt) Lime or Lemon juice to taste 

Chunky cut all the veggies.  Stir together with fresh salsa & chill.  If you add tomatillos the salsa will be nice and tart.  If not, you may want to add some lime or lemon juice to taste.