We found the cutest little corn “slider” tortillas yesterday at our local market and made for quite the fun dinner last night. While we were putting all the ingredients together for our mini black-bean tacos, Scott was curious how the Daiya (vegan) cheese we picked up would taste in a quesadilla. A few minutes later, we had a delicious snack! We shared one, cut into 8 triangles and topped it off with a dab of Whole Foods Cocina Mild salsa on each piece. Vegan or not, this is an easy recipe, and would make a great appetizer the next time you have friends over – or even for a late night snack on New Year’s Eve.
Carolyn & Scott’s Dairy-Free Quesadilla Bites
Yields 8 triangles per 2 tortillas, adjust per desired serving size
2 Slider Size Corn Tortillas (we used MiRanch Organic Corn)
2 tbsp. Daiya Cheddar Shreds
4 tsp. Salsa (we used Whole Foods Cocina Mild, in refrigerated section)
Heat a nonstick pan or griddle. Place the tortillas on pan to heat for about a minute. Add the cheese to the tortilla on the left, spread to make an even layer. Place tortilla on right, on top, and let heat through for about 2-3 minutes. Check if melted, and if so, flip to other side, for about 30 seconds. Take off the heat, and cut into 8 triangles. Place 1/2 tsp. of salsa on each triangle and serve warm.