I had a whole bunch of corn tortillas and decided to make some quesadillas with Daiya Pepperjack Style Shreds for lunch. To make them more of a meal and less of a snack, I cooked some refried lentils, heated some vegan chick’n strips, chopped up some cucumber, whipped up some guacamole and pulled out our favorite Mrs. Renfro’s salsas.
Now that I have trifocals, it makes it a lot easier to read the ingredients of our old favorites to see if we are lucky enough to be keeping any Mrs. Renfro’s salsas on as vegan. SCORE! Renfro Foods’ Mango Habanero Salsa and Ghost Pepper Salsa are accidentally vegan.
I made them like a sandwich, 2 tortillas on the outside and Daiya, chick’n and lentils as filler. Just a little spray olive oil into my cast iron pan and I grilled up the outside of the corn tortilla while heating the interior goodies. One good flip to show a the tortilla was golden and getting crispy and did the same to the second side.
I cut the Quesa-Daiyas the moment I took them out of the skillet, while the tortilla was still crispy and the Daiya was melted. With a little cool cucumber, guacamole, and Mrs. Renfro’s salsa of choice, these were a flavorful and filling lunch.