|Shredded cheddar cheese||3 Cup (48 tbs)|
|Crumbled tofu||1⁄2 Cup (8 tbs), drained (Firm Variety)|
|Large curd cottage cheese||1⁄2 Cup (8 tbs), drained|
|Red bell pepper||1 Large, sliced lengthwise into 1/4 inch strips|
|Vegetarian bacon bits||1⁄4 Cup (4 tbs)|
|Chopped chili peppers||To Taste|
|Chopped fresh chives||1⁄4 Cup (4 tbs)|
|7 inch flour tortillas||5|
|Butter/Margarine and vegetable oil||1⁄2 Cup (8 tbs) (For Skillet-Frying)|
In a bowl, combine 1 cup of the Cheddar cheese with tofu, cottage cheese, turmeric, and salt and pepper to taste. Mix in bell pepper along with your choice of optional ingredients.
Warm both sides of tortillas, one at a time, in an ungreased heavy skillet over medium heat. Place on a flat surface. Sprinkle 1/4 cup Cheddar cheese over each tortilla. Spread about 1/4 cup of tofu mixture over cheese, leaving a 1/4 inch border around edge uncovered.
Fold tortilla in half, tucking filling in.
Heat 1 tablespoon butter or margarine and 1 tablespoon vegetable oil in a skillet. Fry folded tortillas over medium heat on both sides until crisp. Add more butter or margarine and oil, as needed.
Keep Quesadillas warm in oven until served. Sprinkle remaining cheese over top just before serving.