Ingredients
Equipment
Method
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!