Bonberi

Prepare the veggies: Heat a pan and add 2 tbsp avocado oil. Add minced garlic and chopped greens (broccoli and spinach) and sauté until tender. Season with sea salt and pepper to taste. Set aside.

Make the queso: In a blender or food processor, combine the soaked Brazil nuts or cashews, nutritional yeast, pickled pepperoncini or jalapeño peppers (with juice), tamari, and shallot. Blend until creamy, slowly adding water as needed to achieve a smooth queso consistency. Season with salt and pepper to taste. Set aside.

Caramelize the onions: Heat a pan and add 2 tbsp avocado oil. Add the thinly sliced yellow onion and season with sea salt and pepper. Bring the heat to high, then lower it and continue to sauté until the onions begin to caramelize, about 10-15 minutes. Set aside.

Assemble and cook the quesadillas: Heat a nonstick pan and add a drop of oil. Lay one tortilla flat. Evenly spread 1-2 spoons of the prepared queso, then 1-3 spoons of the cooked veggies, and finally some caramelized onions onto the tortilla. Add the tortilla to the pan, sprinkle some shredded vegan cheese on top, and cover with another tortilla. Press down with a spatula and cover the pan. Let it cook over low heat for a few minutes until the shredded cheese melts. Flip the quesadilla, press down again, and cover until the cheese is fully melted and the tortillas are lightly browned. Transfer the quesadilla to a cutting board and slice into quarters.

Serve immediately with hot sauce and guacamole.