If you are new to vegan, or just a vegan comfort food addict like me, you will love this California Vegan Street Quesadilla. This recipe is a mash-up of all wonderful things California: L.A. Mexican street taco + Asian jackfruit made into carnitas + San Francisco quesadilla + L.A.-based Follow Your Heart vegan cheese.
I made my first quesadilla at 8 years old after first sinking my teeth into one at my friend’s house–it was love at first bite. It was also one of the things that hooked my wife on my food many moons ago.
Enjoy!
PREP TIME: 10 MINUTES
COOK TIME:15 MINUTES
SERVINGS: 6-8
Ingredients
1 can of jackfruit (Trader Joe’s)
1 tbsp of olive oil
Taco seasoning mix (Trader Joe’s)
4 gluten-free flour tortillas
8 slices of Follow Your Heart Pepper Jack Cheese
1-2 shallots finely chopped
1/4 cup of chopped cilantro
A squeeze of lime or lemon to taste
Directions
Add olive oil to a frying pan over medium heat. Drain the jackfruit and cut it into small bite-sized pieces (think carnitas). Add jackfruit to the pan for 3-4 minutes. Add taco seasoning to jackfruit and mix thoroughly and let cook for about 5-8 minutes until jackfruit is hot.
In a frying pan or crêpe pan add 1 tortilla and 2 slices of cheese to cover 1/2 of the tortilla completely. Fold tortilla over cheese. Cook about 3-5 minutes on each side or until the tortilla is golden brown and the cheese is melted.
Put quesadilla to the side and let cool for 1-2 minutes. Open the quesadilla and add an even layer of jackfruit to one side. Sprinkle chopped shallots, cilantro, and a squeeze of lemon. Fold over, cut in 1/2 or 1/4 slices, and serve.
