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
ProductsHave Questions? Visit our FAQs
Organic Thick & Creamy Ranch
Our Thick and Creamy Ranch is the ultimate in rich and creamy goodness. It's great as a salad dressing, and makes the ultimate dip for veggies, chips, and more!
Fresh Cultured Buttermilk*, Vegenaise®* (Soybean Oil*, Filtered Water, Brown Rice Syrup*, Apple Cider Vinegar*, Soy Protein*, Sea Salt, Mustard Flour*, Lemon Juice Concentrate*), White Wine Vinegar*, Sea Salt, Garlic*, Xanthan Gum, Spices*, Onion*, Natural Flavor, Mustard Flour*. Contains: Milk, Soy
* Certified Organic