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All-Dressed Barbecued Jackfruit Quesadillas



    All jacked up 

    The jackfruit filling can be made ahead and stored in a tightly covered container in the refrigerator for up to 4 days or in the freezer for up to 1 month. Simply reheat before assembling the quesadillas, adding a little more barbecue sauce if the mixture appears dry


    All-Dressed Barbecued Jackfruit Quesadillas


    • 1 Tbsp avocado oil, plus extra
    • 1/2 sweet onion, thinly sliced
    • 2 large garlic cloves, smashed and minced
    • 2 - 19 oz cans young green jackfruit in water
    • 1/2 cup vegan low-sodium barbecue sauce
    • 2 tsp ground cumin
    • 2 tsp smoked paprika
    • 1 tsp apple cider vinegar (optional)
    • 1/2 cup plain, unsweetened vegan yogurt
    • Zest from 1 lime
    • 1 Tbsp finely minced chipotle in adobo sauce
    • 4 large flour tortillas, regular or gluten free
    • 1/2 cup grated vegan cheese
    • 1/2 cup cilantro sprigs
    • Prepared guacamole, salsa, and vegan sour cream (optional)


    Per serving:

    • calories160
    • protein5g
    • fat6g
    • carbs27g
      • sugar13g
      • fiber2g
    • sodium531mg



    Make the jackfruit filling: In medium skillet, heat oil. Add onion and sauté over medium heat until soft, about 3 minutes. Stir in garlic and sauté for 1 minute. Be careful not to burn. Add splash of water if necessary. Rinse and drain jackfruit. Blot dry. Chop off cores and finely dice them. Using fingers, roughly tear jackfruit into pieces. Add diced cores and torn jackfruit to skillet containing onion and garlic. Add barbecue sauce, cumin, paprika, and another splash of water. Heat over medium until bubbling, stirring often. Reduce to low, cover, and simmer for 10 minutes for flavors to blend and until jackfruit is soft. Add another splash of water if mixture begins to stick to pan. Then, using two forks, shred jackfruit to achieve “pulled pork” texture. Adjust flavors as needed, adding a little more smoked paprika for heat, if you wish, and a little apple cider vinegar, if desired.

    Make the creamy chipotle sauce: In high-speed mini blender, combine vegan yogurt, lime zest, and minced chipotle. Whirl until smooth and creamy. Add a little salt to taste, if desired. Transfer to a squeeze tube and refrigerate for up to 2 days.

    Make the quesadillas: Grease barbecue grill and preheat to medium. Brush one side of each tortilla with oil and place oiled side down on grill. Spoon equal amounts of warmed jackfruit mixture over 1/2 of each tortilla to within 1/2 inch of the edge. Sprinkle with equal parts vegan cheese. Fold other half of tortilla over cheese. Gently press down. Grill until bottom half of tortilla is browned to your liking, about 3 or 4 minutes. Rotate a couple of times to prevent it from burning. With broad spatula, flip quesadilla and grill on other side until golden and crispy. Transfer to cutting board. Cut each quesadilla into 4 wedges. Drizzle with creamy chipotle sauce and garnish with some cilantro sprigs. Serve with a scoop of guacamole, salsa, and vegan sour cream, if you wish.



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