Creamy Buffalo Quesadillas
Creamy, cheesy, crispy, and packed full of flavour—these quesadillas are epic! The creamed leek with coconut and jackfruit creates a deliciously meaty filling.
Takes
Serves 3
Ingredients
- 1 tbsp oil
- 4 large wholewheat tortillas (or corn tortillas)
- 150 g leek
- 1 tin jackfruit (400 g, drained weight 250 g)
- 2 tbsp tamari
- 150 g roasted red pepper (from a jar)
- Juice of ½ lemon
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp sweet paprika
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 1 red chilli
- 1 avocado
- 1 x 400 g can full-fat coconut milk
- 100 g vegan cheddar-style cheese
Instructions
- Prep the coconut milk: Place the can of coconut milk in the fridge or freezer to solidify the cream.
- Prepare the jackfruit: Drain and rinse the jackfruit, then chop or shred it into thin slices.
- Cook the leek and jackfruit: Finely slice the leek (including the green part), and wash thoroughly to remove any sediment. Heat a non-stick frying pan over high heat, add 1 tbsp of oil, then sauté the sliced leek with a pinch of salt and the jackfruit. Cook for 5 minutes, stirring occasionally. Add 2 tbsp of tamari and mix through for flavour.
- Season the filling: Add the salt, black pepper, sweet paprika, smoked paprika, and garlic powder to the pan. Stir well to combine.
- Add the coconut cream: Remove the coconut milk from the fridge/freezer, scoop out the cream from the top, and discard the water. Add the coconut cream to the leek and jackfruit mixture along with the lemon juice. Cook for a further 2-3 minutes, stirring occasionally.
- Prepare the toppings: Remove the roasted peppers from the jar, drain, and slice into strips. Cut the avocado in half, remove the stone, and slice the flesh into long strips. Grate the vegan cheddar-style cheese and finely slice the red chilli.
- Assemble the quesadillas: Taste the creamed leek and jackfruit mixture and adjust seasoning if necessary. Clean and wipe the pan dry.Heat the pan over medium heat, then warm a tortilla for 30 seconds.On one half of the tortilla, add a handful of grated vegan cheddar. On the same half, spoon about ¼ of the creamed leek and jackfruit mixture, followed by a few slices of roasted pepper, avocado, and red chilli. Sprinkle with a bit more cheese, then fold the tortilla in half.
- Cook the quesadillas: Cook the folded tortilla for 1 minute, then carefully flip it over and cook the other side until the tortilla is crispy and the cheese melts (about 1 more minute).
- Serve: Remove from the pan, slice into quarters, and repeat with the remaining tortillas and filling. Enjoy!
Notes
Beat the Bloat: As referenced in our Gut Health Course – use only the green part of the leek and omit the garlic.
