Cheesy Chick’n Quesadillas

Hey!

We had these quesadillas the other night and I’m so happy with how they turned out I’m sharing the recipe. Second try too, which is really good considering I’ve been testing so many recipes and not having luck these days. Seriously, I have about 4 on the go and each test isn’t turning out quite right. I’m frustrated but I think they’re all heading the right way so I haven’t given up yet, I just hope one (at least) will be ready to share soon.

For the past 2 or so months I’ve been working out so that’s also been eating up a bit of time. I have to say though, for the first time in a long time I am really enjoying it. I’m not going to bore you with my whole regime (I’m also not an expert so don’t worry about what I’m doing) but I’m taking it at my pace so it’s kind of fun. But I’m also eating quesadillas and burgers stuffed with macaroni and cheese so… That’s why it’s good to work out! Have you been trying anything new this summer?

And one other exciting piece of news, it’s my three year anniversary July 20th! Three years ago I went vegetarian! I went vegan around March or April 2016 (I can’t remember the day but it was around that time) and I always say that is the best decision I have ever made. Going vegetarian was where it started and I actually remember the specific day so we like to celebrate that. That weekend my boyfriend and I, for whatever reason, both felt compelled to make the change. A couple weeks before that we casually discussed how eating animals may not be exactly right and that conversation weighed on both of us. We had it again that weekend and we both just knew it wasn’t right. I think that’s the big hump with veganism; people “know” that what happens to animals is horrific and wrong but they don’t really know. I know that sounds ridiculous but that was the difference for me. Once I truly recognized what happened to animals and how that must make them feel I couldn’t do it anymore. It’s easy to separate the brutality when you don’t see it.

Iris Murdoch wrote, “Love is the extremely difficult realization that something other than oneself is real.” Happy anniversary to me. And Derrick.

Getting into these quesadillas now, because they are so delicious. First bite I was blown away! They’re so easy because nothing can really go wrong. You can throw in whatever you want and as much as you want, so don’t be afraid to use whatever you have! I am utterly obsessed with Gardein’s Chick’n Tenders so I knew I had to use them in my quesadillas. It just adds an extra little something special. I know not everybody can find them, or want to avoid overly processed foods, so you can also use grilled or crispy tofu. The thing to make sure of is that you use a vegan cheese you love. Super important, seeing as they are stuffed with cheese. Some brand you may want to try are, Violife and Follow Your Heart.

One other thing to mention, in the recipe I ask you to use 5 Chick’n Tenders. The bags have about 10 or so which means you’ll have some leftover. You can just make half the bag, or save them for later. You can use the whole bag but that will make super full quesadillas. That’s all good, do whatever you like. I’m giving you a suggestion but when you make it you are the artist.

Cheesy Chick'n Quesadillas

These quesadillas are a dream. Easy, and so yummy. All you need are some Gardein Chick'n Tenders (or some crispy tofu) and throw them in some tortillas with vegan cheese and vegetables. 

Course Main Course
Servings 4
Author Waverly Tracey

Ingredients

  • 4 vegan tortillas (depending on their size, you may need more or less)
  • about 5 Gardein Chick'n Tenders, that's about half a bag you can use the whole bag if you want I just liked mine to be thin
  • 1 medium sweet or yellow onion
  • 2 cloves of garlic
  • 2-3 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon cumin
  • 1/4 teaspoon dried oregano
  • 1/2 cup of your favourite tomato sauce you can also use tomato paste but you may want to use less because it's strong
  • 2 cups your favourite vegan cheese shreds (about 1/2 cup each quesadilla) it's important to use one you love!
  • any other vegetables you like
  • optional toppings: guacamole or salsa

Instructions

  1. Cook the Gardeins as the package directs you. Take 5 and slice each tender into about 4 chunks. If you like a fuller quesadilla use the whole bag. If they're already prepared set them aside until you need them.

  2. Dice the onion and mince the garlic. Add the a large frying pan along with 2 teaspoons of the olive oil. Cook on medium heat for 10-11 minutes, or until the vegetables reach your desired softness. Add in an extra teaspoon of olive oil if they dry out. 

  3. To assemble, use 2 tablespoons of the tomato sauce for each tortilla. Scoop and spread it onto one half. Top with 1/2 a cup of vegan cheese, around 4-5 chunks of Chick'n (unless if you use more then use as much as you want) and one quarter of the vegetables mixture. Fold in half. Repeat for the other three. 

  4. In a frying pan or on a grill, heat to medium and add as many quesadillas as you can. Cook for around 2-3 minutes the first side, or until slightly charred, like the pictures show. Flip and cook the second side for around 1-2 minutes. *Be careful and make sure to visually check to see if they're cooked. The pan will keep getting hotter so you may need to shorten the cooking time after the first flip. Watch for the slightly browned look rather than focusing exclusively on the time. 

  5. Once cooked through serve right away and top with whatever you like!

Recipe Notes

*If you can't find Gardeins or just don't have any you can use grilled or crispy tofu. Use as much as you want!

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