Vegan “Chicken” Quesadilla – Recipe

A simple, quick, and delicious vegan quesadilla made by Vegan Turned On. Read more to find out how to make some for yourself…

This article was provided by Vegan Turned On

To start off my Hispanic Heritage month series (ssshhh!…I know I’m over a week late), I decided to begin with a simple favorite: Chicken Quesadilla! Obviously, this title seems like the antithesis of vegan but with a little help from some plant-based substitutes, we can easily emulate the deliciousness of a chicken quesadilla. Warm tortilla? Check!…Melted “cheese” that stretches? Check!…Crispy “chicken”? Check!

Although this is totally a basic bitch, Americanized version of a true Mexican quesadilla it is still an easy, guilt-free, and yummy way to get your fix!

Ingredients:

• 1 Large flour tortilla
• 2 Slices of Chao “Tomato Cayenne” Cheese
• 5 Beyond Chicken Strips
• A dash of Olive oil

Directions:

1. Pour a dash of olive oil in a skillet
2. Throw chicken strips in skillet over medium heat until golden brown/crispy
3. Flip and cook until golden brown/crispy
4. Remove from heat
5. Cut into smaller strips or pieces
6. Place tortilla, open-flat, onto a skillet over medium heat
7. Add cheese to half of the tortilla
8. Add chicken to same half of the tortilla
9. Close the other half of the tortilla onto the cheesy half and press down with spatula
10. Cover skillet and let cook for 2-3 minutes
11. Flip and cook for another 2-3 minutes or until cheese is melted and tortilla is golden brown/crispy
12. Serve and cut into 4 slices

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I wanted to add something more to this already amazing quesadilla so I whipped up an Avocado Cream sauce. Since the quesadilla is so easy and quick to make I actually prepared this prior.

Ingredients:

• 1 Ripe avocado
• 2 Tbsp Tofutti Sour Cream
• 2 Tbsp lime juice
• 1 Handful fresh cilantro (stems and leaves)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground black pepper
• 1/8 tsp salt

Directions:

1. Combine all ingredients in the blender or food processor and mix
2. Add more of any ingredient to your taste if necessary
3. Refrigerate while making quesadillas
4. Drizzle on top or serve as dip

The best part is that if you don’t use all of it, it makes a great nacho dip as well. For now enjoy these flakey, cheesy triangles! 😉

This article was provided by Vegan Turned On