Raising Arizona: A Baby-Sized Southwestern Soiree
Who doesn’t love a creamy, melty, delicious quesadilla? This recipe blends your childlike love of melted cheese with adult flavors like jalapeno peppers, onions and spices. A match made in heaven!
In a small Pyrex, place the jalapenos in a bit of oil and bake them in the oven at 300 degrees for about an hour.
In a saucepan, sauté the onion in a small amount of hot oil. Once they begin to brown, add the chopped garlic and corn.
In a hot pan, place a tortilla, and then a few pieces of the goat cheese, a bit of cilantro and the corn salsa, cover it with another tortilla and brown on both sides!
Serve with sour cream and salsa!
You can always substitute flour tortillas if you don’t like corn, but if that’s the case, think about trying whole wheat tortillas instead of white flour ones! Have fun making these with your friends!
Tofu Sour Cream
In a blender combine the tofu, lemon juice and olive oil, blend until smooth. Then salt to taste, add more lemon juice if you like!
This tofu sour cream recipe was adapted from a recipe by the amazing macrobiotic chef Eric Lechasseur. Give it a try…I’m sure you won’t be disappointed!
- 12 corn tortillas
- 1 lb raw goat cheese
- 1 onion, diced
- 1 can of corn
- 3 cloves of garlic
- 2 jalapenos
- 1 bunch cilantro
- 1 package silken tofu
- 1 lemon
- 3 tbsp olive oil
- 1 pinch of salt