I think these quesadillas taste best when they’re filled with something in addition to the cheesy sauce. I made them both plain and with spinach, but you can experiment with other fillings. Just don’t add too much or the whole thing may fall apart as you flip it. And be sure to pre-cook any vegetables that you don’t want crunchy.
optional fillings: spinach, mushrooms, olives, peppers, onions, potatoes, black beans, etc.
Put all sauce ingredients (water through tahini) into a blender and blend until smooth. Pour the mixture into a medium non-stick saucepan, add the salsa, and stir as you bring to a boil. Reduce heat and continue to cook, stirring, for at least 2 minutes after boiling. Sauce should be thick and smooth. Set aside.
Heat a large, non-stick skillet. Place 1 tortilla in the skillet and cook until brown spots begin to appear on the bottom. Flip over. Spread half of the “cheese” over the tortilla. (If you are adding any other fillings place them on top of the cheese.) Cover with another tortilla. Cover pan and cook for a minute or two, until the bottom tortilla is golden brown. Carefully flip the whole thing over and cook until the bottom tortilla has browned. Transfer to a cutting board and cut into four triangles with a pizza cutter.
Repeat with remaining sauce and tortillas.
Note: The tortillas I used–Tumaro’s Multi Grain–contain 60 calories and 2 grams of fat each. If using other tortillas, adjust fat content accordingly. Tahini provides 21 calories and 1.8g fat per serving.