Vegan “Chicken” Quesadilla

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!

 

brands (1 of 1)

Ingredients:

Directions:

  1. Pour a dash of olive oil on 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 tortilla
  8. Add chicken to same half of tortilla
  9. Close 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

quesadilla 1 (1 of 1)

 

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 into 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! 😉

quesadilla 6 (1 of 1)

 

 

Published by

veganturnedon

Hello internet world! My name is Jess and I welcome you to my experimental, hopefully long-lasting and successful vegan food blog! Eleven months ago (September 2016), I made the decision to discontinue my carnivorous ways and change to a mostly plant-based diet. As a month or so past, I figured why not try this whole "vegan" thing and completely cut out not only flesh, but dairy, eggs, and any other animal bi-products from my diet and lifestyle. I am now coming up on a year since my journey began and I feel better than ever! This lifestyle choice is extremely beneficial for so many reasons including personal health, the environment and of course loving instead of eating and mistreating our fellow earthlings. Prior to making my positively life-changing decision I had always had the thought of doing it in the back of my mind. Coming from a Hispanic family and culture where multiple forms of meat are crucial to every meal, I never thought I could actually really commit to it long-term. Once I dove in to this challenge I realized it really wasn't even a massive challenge and every day after a delicious meal I thought to myself, "Hey this isn't bad at all!" The purpose of this blog is to highlight the abundance of vegan-friendly products that are out there and how I included them in my every day, easy to make meals during my transition and even now. I've always been a food lover and am eager to indulge in tasteful meals, snacks and desserts. So whether you are vegan already, interested in becoming one but don't know where to start, or you are just curious to experience the awesomeness of vegan foods, TURN ON your vegan self and check out these amazing options that are just waiting to be made by YOU!

3 thoughts on “Vegan “Chicken” Quesadilla

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