Grammy's Kitchen · Quesadillas · Vegan Zucchini Quesadillas with Poblano Sals
One of 80 quesadillas recipes we measured
It ranks #1 of 80 for juiciness among the quesadillas recipes we compared. 4 cooks on www.feastingathome.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 80.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 2% |
| aromatics | 0% | 6% |
| vegetables and beans | 0% | 6% |
Adapts cleanly: dairy-free, egg-free, gluten-free (documented swaps, applied on the dish page)
Weights computed by us.
| 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!) | |
| 20 g | 1-2 tablespoons olive oil |
| 150 g | 1 sweet onion, thinly sliced |
| 308 g | 2 cup veggies, diced small or thinly sliced- zucchini, summer squash- or add peppers, corn, mushrooms, etc. |
| 6 g | 2 cloves garlic, rough ch0pped |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon cumin |
| 1 g | 1/2 teaspoon dried oregano, or thyme |
| 6-10 squash blossoms-optional | |
| 2 g | 1 large fresh poblano pepper |
| 100 g | 1 cup cilantro ( small stems ok) |
| 1/2 cup pumpkin seeds | |
| 54 g | 1/4 cup olive oil |
| 59 g | 1/4 cup water |
| 6 g | 2 garlic cloves |
| 3 g | 1/2 teaspoon salt |
| 2 g | 1 teaspoon coriander |
| 355 g | 1 1/2 cups raw cashews, soaked in water, 3-24 hours |
| 4 g | 3/4 teaspoon salt |
| 66 g | 3-6 tablespoons water |
| 12 g | 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) |
Method: 9 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These were awesome! Made a couple of substitutions as to what I had on hand. First, didn't have raw cashews so I made vegan aciento, a Oaxahacan (sp?) paste made with lots of garlic, olive oil, pumpkin seeds and sunflower seeds. Next, I made buckwheat/masa tor” — a cook, 5.0★
“Everything about this dish is amazing. I can’t get over how good the cashew cheese is!! Loved the poblano sauce, I also loved putting pepitas in there, so smart! And nothing beats the fresh farmer’s market zucchini. Will definitely be making this again!” — a cook, 5.0★