Did you know that you can make restaurant-style quesadillas at home in under 15-30 minutes! It’s perfect as a meal, an appetizer to impress your friends, or a snack for hungry kids. They are so versatile using basics you most likely have in the pantry or fridge, and a great way to reinvent leftovers.
As you’ll come to learn about me, I’m a bit obsessed with buffalo sauce. Today’s version includes that, but if you don’t have it or are not a fan, just omit it. You could replace it with a little soy sauce, BBQ, teriyaki, salsa, extra cheese… do you see where I’m going with this?
The options for filling are endless! You can keep it simple with just cheese and build from there. The simpler you keep it, the sooner you can eat. What I made today takes a little longer because I like to precook. If you’re using leftovers or just going for a cheese version, you can be ready to eat in 10 minutes.
For the plant-based chicken I used Tofurkey’s lightly seasoned chick’n. I’ve also made these with No Evil’s Comrad Cluck, Gardein chick’n scallopini, tofu, and beans. The trick is to cut whatever you use into small pieces.
The few most important things to remember are:
- Cut everything into small pieces.
- Use a pan that is larger than the width of the tortillas.
- Don’t overfill or it will be hard to flip (and eat).
- Don’t use too high of a heat, especially if ingredients are straight out of the fridge. They need time to warm and melt.
How to flip?
One important thing is getting the temp of the pan right. Plant-based cheeses take a little longer to melt. I start on a med-low heat and cover with a lid. This helps melt the cheese without burning the bottom tortilla. You’ll want to keep an eye on it; when it’s nicely browned flip it to cook the other side.
Flipping the quesadilla is easier than it might seem, don’t be intimidated. Place a plate approximately the same size as the tortillas over top, flip the pan over and slide the quesadilla back into the pan. Watch the video below to see how.
Then cut and eat! Top it with guacamole, salsa, or vegan sour cream. These are best served immediately. They don’t reheat very well, but if you like cold leftovers that’s always an option.
- 1 package plant based chik’n
- 1 medium chopped yellow onion
- 1/2 chopped red pepper
- 1 cup chopped spinach
- 2 cloves garlic, minced
- 1 cup non-dairy cheddar cheese
- Salt and pepper to taste
- Juice of 1/2 lime
- 6 flour tortillas
- Heat a large skillet over medium heat.
- Add onion, pepper and garlic. Sauté for 5 minutes until onions and garlic are soft. I try not to use oil and have great pans that don’t stick. One trick it to warm the pan before adding anything. You can add a little oil if desired.
- Add the chik’n. Cook for 5 min by stirring the mixture frequently.
- Add spices, lime juice, and buffalo sauce. Stir to combine. Cook for 5 more minutes.
- Taste and adjust flavor as needed. Set aside.
- Heat a clean pan on medium heat. Place one tortilla in the pan. Sprinkle 1/4 of the cheese, add half of the filling and top with 1/4 more cheese. Place another tortilla on top.
- When the bottom is browned, flip and brown the other side.
- Cut into quarters and serve immediately with guacamole and salsa.