Makes
about two big no-quesadillas using 13" tortillas*
1/4 cup unbleached white flour
1/4 cup yellow nutritional yeast
1 cup water
1/2 teaspoon salt
1 pinch oregano, dried
1 pinch parsley, dried
2 teaspoons olive oil
1/8 cup Herdez brand salsa ranchera, to taste (From the Latino section
of the supermarket) OR use your favorite prepared salsa - tomatillo works well.
1/3 cup frozen corn, steamed in a tiny amount of water and drained
13" flour tortillas, plain or spinach (make sure you have a pan to fit 'em, or make 10")
Pam® type cooking spray
Non-stick skillet type pan
In a small saucepan mix together the first eight items.
Stir with a spoon well, then whisk well to remove any flour lumps.
Over medium heat whisk constantly (I do mean constantly or else you'll get gross lumps),
until the sauce bubbles and then becomes very thick, about five minutes.
Remove from heat.
Lay a tortilla on a plate and spread half of it with the sauce.
Sprinkle the corn on top of the sauce and close the tortilla over it.
Spray the non-stick pan fiercely with the cooking spray.
Gently transfer the tortilla to the pan using a spatula.
Spray the top of the tortilla and cook over low-medium heat until
the bottom is golden brown, flip over and brown the other side.
Transfer to a plate and let sit for a few minutes. Cut into pieces.
Top with Pico de Gallo and dig in.
1/2 cup chopped cilantro
1/2 cup chopped tomatoes
1/4 cup chopped onion, more if they're sweet
salt to taste
juice from 1/8th lemon wedge
Mix everything together and let sit to blend flavors.
*Make both No Queso-Quesadillas at the same time. The sauce will thicken
considerably as it cools and become an un-spreadable, lumpy mess in less than
an hour.
