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
Ingredients
- 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)
Nutrition
Per serving:
- calories160
- protein5g
- fat6g
- carbs27g
- sugar13g
- fiber2g
- sodium531mg
Directions
01
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.
READ THIS NEXT
SEE MORE »
Sweet and Sour Brussels Sprout Tempeh Stir-Fry
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Rutabaga Chard Cakes with Smokey Cashew Cream
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
Sweet Potato Breakfast Bowl with Maple Fall Fruit
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
Lentil and Shiitake Mushroom Potato Bake
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!