Today, Vegan MoFo challenged us to showcase our best cheesy dish. Well, I don’t know that this is my best cheesy dish, but it is a cheese-packed meal.
It starts with found kinds of cheese – NuCulture bacony chipotle cashew cheese, Parmela sharp cheddar, Leahey’s cheese sauce (one of the best things on earth), and Violife’s mature cheddar slices – and whole grain fajita-sized tortillas. I spread them with the bacony chipotle cheese and sprinkled them with Parmela cheddar…
…and turned them into quesadillas.
While working on that, I reconstituted some TVP in Better than Bouillon beef broth and browned it in a cast-iron skillet. I added some taco seasoning and some Violife cheddar and let it become melty and gooey. Then we loaded this cheesy, beefy, taco goodness into a folded quesadilla.
That’s right – we used the quesadillas as taco shells! We topped them with lettuce, tomato, sweet peppers, and avocado. And then we placed them in our triceratops taco holders – that’s right: triceratacos!
That wasn’t enough cheese, though. We wanted a cheesy side dish, too. I roasted some broccoli and cauliflower and Mike made nacho cheese by mixing some chopped pickled jalapeños and jalapeño brine into a batch of Leahey’s cheese sauce (this, by the way, makes a very convincing nacho cheese if you loved pregan nachos at places like the movies and the roller rink [I’M OLD OKAY]).
Normally we wouldn’t make something so indulgent, but Friday nights are Bad Movies & Junk Food Nights, and this all seemed perfect.
A cheesy dinner for a cheesy bad movie!