Vegan Bloody Mary Quesadillas
This recipe takes the popular Brunch cocktail, the Bloody Mary, and magically transforms it into the perfect booze, infused finger food! Vegan Bloody Mary Quesadillas are made with vodka infused sun dried tomatoes, a spicy horseradish vegan cream cheese spread, melted vegan cheddar cheese, diced olives, celery, and pickles...and its all melted between perfectly crisp, flour tortillas.
Equipment
- large skillet
- sauce pan
Ingredients
vodka infused sun-dried tomatoes
- 1 cup sun dried tomatoes, chopped get the ones that are completely dry, not the ones soaked in oil
- 1/2 cup water
- 1 clove garlic, chopped
- 1 tbsp maple syrup
- 5 tbsp vodka I used Grey Goose
spicy vegan cream cheese spread
- 1 package vegan cream cheese I used Miyoko's Traditional vegan cream cheese
- 1 tsp horseradish
- 1 tbsp ketchup
- 1 tsp sriracha
- 1/4 tsp Old Bay seasoning
Vegetable Medley
- 1/4 cup pickles, chopped small
- 1/4 cup olives, chopped small
- 2 stalks of celery, finely chopped
Other Ingredients
- 12 small flour tortillas can substitute 6 large ones
- 1 1/2 cups vegan cheese, shredded I used Daiya's vegan cheddar
- oil spray for skillet can substitute olive oil or vegan butter if desired
Instructions
Prep the vodka infused sun-dried tomatoes
- In a sauce pan combine all of the ingredients listed under "vodka infused sun-dried tomatoes". Cook over medium heat, stirring occasionally, for 10 minutes or until the liquid is completely absorbed. Remove from heat.
- **While the sun dried tomatoes are cooking, use your time wisely and move ahead to prep other ingredients.
Prep the spicy vegan cream cheese spread
- In a bowl, combine all of the ingredients listed under "spicy vegan cream cheese spread".
- Mix until evenly combined. Set aside
Prep the vegetable medley
- In a bowl, combine all of the ingredients listed under "vegetable medley".
- Mix until evenly combined. Set aside.
Assemble the Quesadillas
- Lay out the tortilla shells on a flat surface. Spread the spicy vegan cream cheese on each tortilla. Sprinkle the cheese on each tortilla
- Top with the vodka infused sun dried tomatoes and vegetable medley
- Repeat until all of the quesadillas are assembled
Cook the Quesadillas
- Heat a large skillet at medium heat and spray with cooking oil spray
- Place your quesadillas on the heated skillet, do not over lap them. Cook each quesadilla for about 2 minutes or until the outside is crisp and the cheese is melted.**placing a lid on the skillet can help cheese melt more evenly
- When the flour tortilla is slightly crispy and the cheese is melted, fold each quesadilla in half and remove from skillet. Cut into desired size pieces. Repeat process until all of the vegan Bloody Mary quesadillas have been made.
- Serve and enjoy!
