Ingredients (use vegan versions):
- 12 oz of your favorite soy chicken-flavored analog or seitan, cut in chunks
- 1 dozen whole wheat tortillas
- 16 ounces of mild salsa
- 1 cup heaping of Dragonfly's Dry Uncheese Mix (on this site)
- 1 cup water
- lettuce, olives, chopped tomatoes, tofu sour creme, etc
Directions:
Make very thick cheese sauce using 1
cup of water and 1 cup of Dragonfly's
Dry, Uncheese Sauce (on this site).
This will be very thick and once thick,
remove from the heat. Add the 16 oz (2
cups) of mild (or hotter) salsa. Stir
this up. The sauce should still be
pretty thick. Add the cooked chicken-
flavored soy meat analog or seitan.
Stir.
Soften the tortillas. This can be done
in a microwave, but separate them first
or you will never get them apart!
Divide the sauce/analog combo evenly
between the tortillas. Wet the
circular edge around half of a
tortilla, fold the other half over and
press to lightly seal. Try to do so
without filling the half moon shape
with air. Please on a lightly oiled
cookie sheet. You can overlap them a
bit.
Bake in a 350 Fahrenheit oven for about
20-25 minutes. The filling should be
hot and bubbly.
Serve topped with lettuce, chopped
tomatoes, more salsa, olives, tofu sour
creme or whatever other Tex-Mex
toppings you like. These are rich,
gooey, cheezy tasting and filling.
Serves: 3 to 6
Preparation time: 30 minutes plus baking
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