Cooking time: 10-15 min.
Who doesn’t love this classic fan favorite comfort food? A crispy and cheesy quesadilla is uber satisfying any time of day, especially when it’s planet-based!
This recipe elevates a typical quesadilla to a whole new level by adding our Eat the Change Habanero BBQ Mushroom Jerky for a meaty bite and nice spicy kick.
Paired with a refreshing avocado and tomato salsa and creamy dollop of vegan sour cream, we can’t get enough of these incredible flavors!
2 CUPS Vegan shredded Cheddar Cheese (we like Follow your Heart)
8 LARGE Flour/Corn Tortillas
1/2 CUP Sunflower Oil
1 CAN Vegan Refried Beans
2 CUPS Avocado Tomato Salsa (recipe follows)
1/2 CUP Vegan Sour Cream (we like Follow your Heart)
Spread an even layer of the vegan cheese (1/2 cup) onto one of the eight tortillas. Spread an even layer of the beans on the other tortilla and 1/4 of the mushroom jerky on top. Place it on the other tortilla to cover.
Lightly grease a large skillet with a bit of oil and place over medium heat. Once the skillet is hot, add the prepared quesadilla to the skillet.
Place a smaller skillet on top of the quesadilla so that it presses down on the quesadilla, resulting in a nice crispy exterior. Cook the quesadillas for 2-3 minutes or until nicely browned on one side, then flip and cook another 1-2 minutes, or until both sides are crispy and nicely browned.
Serve with the avocado tomato salsa and sour cream on top.
AVOCADO TOMATO SALSA
1/2 PINT Cherry Tomatoes, quartered
1/2 EACH Red Onion, chopped
1/4 CUP Chopped cilantro
1 EACH Jalapeño, diced
1 EACH Lime, juiced
1/2 TSP. Kosher Salt
2 SMALL Ripe avocados, diced
In a bowl, combine all of the ingredients except for the avocado and stir to combine. Then add in the avocado and gently toss to combine, taking care not to mash the avocado. Taste, and add more salt or lime juice as needed.