I’ve been using Chao cheeses for 4 years now and have been one of my favorite products from @fieldroast Field Roast. Their Chao Creamery began 15 years ago using fresh tofu, shiro miso paste, fresh garlic and seasonings, all rolled in a blend green herbs. Today, they have ever-expanding line of Chao Creamery products honoring their commitment to blend the best of Asian and European traditionally-crafted foods to create something contemporary yet familiar. As a huge fan of their product I’ve been constantly recipe testing new ways to use this fantastic/delicious cheese. It’s also fermented tofu also known as preserved tofu is a culinary tradition throughout parts of Asia. Fermented tofu’s special mouthfeel, aroma and umami which gives an essense of dairy cheese is part of what makes Chao products so delicious and satisfying. One of the mail ways I use their cheese is making quesadillas. Taking my culture and their cheese to a whole new level. Quesadillas filled with baked adobo mushrooms, marinated kale, avocado, bell peppers, and vegan sour cream. Check the recipe below.
Components and Ingredients
4-6 flour or corn tortillas
@fieldroast tomato cayenne cheese
3-4 cups of finely chopped kale
¼ cup of finely chopped red bell peppers
1 tbsp avocado oil
2-3 tbsp lemon juice
1 tbsp apple cider vinegar
1 tsp of sea salt
2 1/2 cups of chopped Chanterelles mushrooms
1 tbsp avocado oil
2 tbsp lime juice
1 tbsp ground cumin seed
1 1/2 tbsp garlic powder
1 tbsp granulated onions or 1/4 of a cup fresh onions
2-3 tsp coconut sugar
1-2 tsp cayenne pepper
1 tbsp oregano
Salt and black pepper to taste
Just add all adobo mushrooms ingredients into a bowl and mix thoroughly until all the mushrooms are coated. Bake at 400 F for 20 minutes or until desired texture.
While that bakes add all marinated kale ingredients into a large bowl, massage with your hands until kale is nice and soft. Set aside for later use.
To make quesadillas heat up your tortilla with some cheese, then and add any toppings you want. Makes about 5-6. Enjoy.