I call these “Party Time” quesadillas because there’s a whole party of veggies going on in each bite, and they’re perfect to serve at parties too. To roast a pepper, simply wash and pat dry a whole pepper and hold it with tongs directly over a flame. Turn often until skin is black and crackled all over, then place in a paper bag for about 15 minutes. Remove from bag and rub with paper towels to remove burned skin, cut off stem and remove seeds and white rind. Makes 6 QuesadillasView Recipe
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Vegenaise® Gourmet Barbecue fry sauce and spread is made with aged balsamic vinegar for a unique spin on the classic barbecue flavor and is the perfect dip for just about anything.
(vegan, gluten-free, dairy-free, non-gmo, soy-free)
Expeller-Pressed Canola Oil, Filtered Water, Tomato Paste, Evaporated Cane Juice, Balsamic Vinegar, Natural Smoke Flavor, Red Wine Vinegar, Garlic, Brown Rice Syrup, Sea Salt, Mustard (Distilled Vinegar, Water, Mustard Seed, Salt, Spices, Turmeric, Natural Flavor), Molasses, White Wine Vinegar, Pea Protein, Spices, Onion, Cayenne Pepper, Xanthan Gum, Mustard Flour, Lemon Juice Concentrate.