No-Chicken & Cheese Quesadillas – Vegan, Gluten-Free and Nut-Free
As an avid hater of all things meat growing up, my mom would always attempt to find “creative” ways to camouflage it into my meals, in an attempt to avoid yet another dinner table battle. For a good while, she found success in homemade chicken and cheese quesadillas. Yes, I was still very bitter about chicken being put into an otherwise super tasty meal, but typically wouldn’t put up too much of fight, due to how much I loved this simple and delicious meal. In my young adult years, I found myself constantly trying to decide between nachos or quesadillas, whenever I would be out at a Mexican restaurant. The love ran deep.
It dawned on me the other day, that my children do not know the joy of a big fat quesadilla, drenched in sour cream and topped with fresh herbs. They’re painfully obsessed with burritos (we live near a burrito place, and I am plagued by my children pleading to eat there constantly) and huge fans of nachos, so I had a good hunch they would be down for these No-Chicken & Cheese Quesadillas. I was right and probably should have doubled the recipe. In fact, I should just double every recipe because no one eats more than my 11 year old. No one. Hope you enjoy!
No-Chicken & Cheese Quesadillas - Vegan, Gluten-Free and Nut-Free
Ingredients
- 4 large corn tortillas - or wheat tortillas
- 1/2 pkg Butler Soy Curls
- 3 cups no-chicken broth - or vegetable broth
- 1 tbsp cornstarch
- 2 tbsp oil - I used grapeseed
- 1/2 tsp liquid smoke
- 1 cup SALSA
- 2-3 chopped green onions
- 1 tsp ground cumin
- 1 cup grated cheese - I used Daiya
- 1/2 tbsp melted butter - I used Earth Balance
- pinch garlic powder
- sour cream - to top or dip
- chopped cilantro - for garnish
Instructions
- Pre-heat oven to 375°F. Line a baking sheet with parchment. Place tortillas on prepared sheet.
- In a sauce pan or microwave safe dish, bring broth to a boil. Remove from heat and add Butler Curls. Set aside for 5-10 minutes.
- Drain Curls. Using a cheese cloth, remove as much water as you can from Curls (the drier the better!).
- In large bowl, add Curls, liquid smoke and cornstarch. Toss well.
- In a large skillet over med-high heat, add oil. Once hot, add Curls and cook for 5 minutes, or until browned, stirring frequently.
- Remove skillet from heat and stir in salsa, cumin and green onions. Set aside.
- In a small bowl, stir together melted butter and garlic powder. Brush garlic butter onto one side of each tortilla. Flip, so buttered side is on the pan face down.
- Scoop the Curls mix onto one half of each tortilla (you will be folding it, so keep one side plain). Top Curls mix with cheese.
- Fold plain side of tortilla over cheese. Bake at 375° for 9-11 minutes or until crisp and golden brown. Cut into wedges and serve with sour cream (I used Tofutti) and fresh chopped cilantro.
Notes
Vegan gluten free recipes, meal plans, wellness, home | Mostly Domestic
Vegan and Gluten free food and cooking | Mostly Domestic
Vegan and Gluten free meal plans, prep and food shopping lists | Mostly Domestic
