I'm really excited to share this recipe with you guys today as typically I know that I share a lot of dessert type recipes and this is one that is just for lunch of suppertime! :)
The best thing about these is that I don't have a quesadilla maker, but I do have a panini maker which I got this year and it's been one of my most favorite things ever. I cut up egg plant and zucchini slices all the time and add cavenders greek seasoning with reduced sugar ketchup for chips! It makes me feel super healthy! LOL! ... as if I'm not healthy already I know. But really, if I have a green smoothie, I'm like "LOOK HOW HEALTHY I AM YALL!"
We are largely (and when I say largely, I mean like all the time) vegetarian/vegan/plant based in our house, however I do think that it's good to add in some non vegetarian options for those that aren't as this is a new thing as of the beginning of 2016 (hard to believe it's been that long but feels much more natural now). ANYWAYYYYY... here it is ;)
TWO THINGS: People pick on me all the time for my directions "Throw in oven" or things of that nature, so if you don't understand something, let me know. I just make these up! haha! Also, there is no reason for why some things are bolded below. I'm working on that tech stuff currently.
These are the macros for 1/2 of a large quesadilla with the insides mixed between 4 large quesadillas. You can just have the inside on toast or however you want to do it and calculate the macros that way but this is for 1/2 quesadilla! As usual, let me know if you make it or tag me on instagram!!! :) I paired it with salsa and some baked kettle chips! :) They have a new kind that has half fat so 6g per serving! HOLLA!