This is my quesadilla version of Cooking Light’s tempeh fajitas. The marinade and fajita style onions and peppers are delicious but Robbie didn’t like how the fajita always fell apart on him. I’m an admitted cheese addict and I like to throw in some spinach wherever I can so I prefer the quesadilla way too.
1 cup pineapple juice
1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice
2 teaspoons ground cumin
2 teaspoons vegetable oil
2 teaspoons minced garlic
ground black pepper
1 package of tempeh
green bell pepper
reduced fat shredded Mexican mix cheese or cheddar cheese
your favorite salsa
In a small saucepan, combine the first seven ingredients and bring to a boil.
While you’re waiting for the marinade to boil, prepare the tempeh. Cut it in half horizontally then cut each half into six pieces lengthwise. Place the tempeh in a dish that won’t melt. I used a glass brownie pan.
Pour the hot marinade over the tempeh and let it marinate for at least an hour in the fridge.
While the tempeh is marinating, cut the onion and green bell pepper into strips, fajita-style.
Once your tempeh has completed its marinating you can begin cooking up your onion and pepper strips. Spray a skillet with some olive oil and heat it to medium heat. Add the onion and pepper strips and cook until they start to brown but are still crisp.
Set the onion and pepper strips aside and use the same skillet to brown the tempeh in vegetable oil. I cook it for about 6 minutes on each side while periodically drizzling more marinade on the upturned side. Flip over and repeat with the other side.
While you’re waiting on the tempeh to brown you can begin to construct the quesadillas by putting a tortilla on a plate for each person eating. Spread shredded cheese on the bottom half of each tortilla.
When the tempeh is ready, remove it from the heat. Arrange 3-4 tempeh strips on top of the cheese section of each tortilla. Top with a generous amount of grilled pepper and onion strips. Next, place spinach leaves on top and sprinkle some more cheese on top of that.
Fold the quesadillas over and cook them in olive oil in the same pan you’ve been using. Flip over once the first side is starting to brown. Cut into quarters and top with your favorite salsa.
I only got three quesadillas out of this because I ran out of tempeh. There was enough of everything else to make more so add in another package of tempeh to get 4-6 quesadillas.