The Daiya wedge really is all everyone says it is. We far prefer the taste to the shreds (well except for the pepper jack, that is, those are pretty fantastic) and the flavors are just lovely.
My favorite of course is the jalapeno garlic havarti wedge. It’s flavor is to die for–just the right amount of spicy and savory, and it is just perfect in between two tortillas as a quesadilla filling. Quesadillas are probably one of my favorite things to eat.
For me, latin flavors are comfort flavors, especially with a healthy vegan twinge like mushrooms and kale in the middle, and a spinach tortilla on the outside.
cremini mushrooms, sliced (2-3 per quesadilla)
Thinly slice the Daiya and place as much or as little as your heart desires on half of your tortilla. Add sliced creminis and kale, then fold the un-toppinged half of the tortilla over. Cook on a skillet until golden, about 2 minutes per side.
The combination of the Daiya, mushrooms, and kale with the spinach tortilla creates a rich earthy flavor. Dip and smear in chipotle salsa and your favorite vegan sour cream (I love Tofutti especially) for maximum enjoyment. These are fantastically delicious and make the perfect tasty treat that just seems to spell out comfort, no matter the weather or the day of the week.