Week 12 - Tomatoes, Orange Peppers, Carrots, Shallot, Jalapeño Pepper

These Clarion River slicing tomatoes may be just about the best I've ever eaten!  They are juicy, sweet and firm.  Because their taste seems to be at its peak I felt like just eating them raw.  But that would make for a boring post so I decided to make a favorite summer sandwich of mine: The "Not Queso"dilla.  The fresh vegetables stay crisp and are just ever so slightly warm in this vegan take on a classic Mexican favorite.  The amounts given are what I would use, but if you like more or less of any ingredient just adjust according to your liking.  If you get a cheese share from CRO you could use that in place of the vegan "cheese".  Serve with a side of fresh fruit and you've got yourself a meal!

"Not Queso"dillas

2 whole wheat, corn or rice flour tortillas
1/2 package Daiya brand pepperjack style shreds (or about 1 cup shredded cheese)
1 Clarion River Organics medium-sized slicing tomato, sliced and then slices cut into quarters
1 Clarion River Organics orange pepper, seeded and diced
1 Clarion River Organics carrot, shredded
1 small Clarion River Organics shallot, diced
1/2 of a Jalapeno pepper, seeded and minced (from Week 8 if you still have yours)
2 tsp chopped cilantro, optional

Divide the Diaya "cheese" shreds in half and cover 1/2 of each tortilla with it.  Layer all other ingredients on top of the cheese, dividing evenly between the two tortillas.  Fold the uncovered half of the tortilla over the filling and press down.  Heat a large skillet over medium heat and spray with cooking spray.  Fry the sandwiches for about 5 minutes on each side or until lightly browned turning carefully so that the filling does not fall out.  Serves 2 as an entree with a side of fruit or small tossed salad.