Serves: 5
Total Calories: 2,131
Yield: 6 Quesadillas

2 tablespoons Hot Pepper Oil
1 1/2 cups coarsely chopped onions
2 cups seitan, sliced into 1x1 inch pieces
1 cup coarsely chopped green pepper
6 spinach or plain flour tortillas (12 inch rounds)
2 cups shredded Muenster cheese or crumbled feta cheese
1/2 cup roasted red pepper strips or Marinated Red Peppers with Lemon and Garlic
1/3 cup marinated sun-dried tomato

1. Heat the oil in a medium-sized skillet over medium heat. Add the onions and sauté, stirring occasionally for 5 minutes, or until the onions begin to soften and become translucent.

2. Add the seitan and continue to sauté, stirring occasionally for 5 minutes, or until it is slightly crisp.

3. Add the green peppers and cook another 3 minutes, or until they become bright green. Turn off the heat and set aside.

4. Heat each tortilla in a large skillet over medium-low heat for about 1 minute, or until warm and soft. Flip the tortilla over and cover with 1/3 cup of cheese. Add 2 tablespoons of the seitanvegetable mixture, 1 1/3 tablespoons roasted peppers, and 1 tablespoon sun-dried tomatoes.

5. Fold the tortilla in half and continue to heat 30 seconds. Flip over and heat another 30 seconds, or until the cheese is melted. Remove from the pan.

6. Slice the hot quesadillas in half and serve immediately.

For a Change . . .
• Vary the amounts of cheese, marinated peppers, and sun-dried tomatoes.
• Instead of Meunster, try chèvre, goat cheddar, goat gouda, or Manchego cheese.

Nutritional Facts:

Serves: 5
Total Calories: 2,131
Calories from Fat: 2,030

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Salads and "Wraps" Mix and Match
Corn Salad with Strawberries, Chevre, and Raspberry Vinaigrette
Feta Cheese Salad
White Bean Salad with Fresh Fennel and Capers
Japanese Sea Vegetable and Noodle Salad
Quinoa Tabouli
Crisp Cababge Salad with Watercress and Caraway Seeds
More Creative Salad Ideas
Marinated Sun-Dried Tomatoes with Calendula Flowers
Feta Cheese Salad with Kamut Pasta
Marinated Red Peppers with Lemon and Garlic
Seitan Quesadillas
Cabbage, Scallion, and Cilantro Egg Rolls
Baked Ginger-Arame Rolls
Potato-Olive Knishes
Curried Vegetable Knishes with Chickpeas
Melted Goat Cheese Sandwich with Arugula and Sun Dried Tomatoes
Ginger Tempeh Sushi