Buffalo Jackfruit Quesadillas
Buffalo Jackfruit Quesadillas are completely dairy free, cheesy, spicy and SO delicious! Easy recipe.
Servings: 6 large servings
Calories: 395kcal
Ingredients
- 2 cups raw cashews, soaked
- 1 cup water
- 3 tablespoons lemon juice (1-2 lemons squeezed)
- 1 1/2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 3/4 cup Frank's Buffalo Sauce, less if desired
- 14 ounce can jackfruit, drained and rinsed
- optional: 15-ounce can white beans or chickpeas, drained and rinsed
- 6 large flour tortillas
Instructions
- Soak the cashews: Heat up about 3 cups of water in a tea kettle or small pot. Pour the boiling hot water over the cashews and let them soak for 5 minutes. Drain them when ready to blend.
- In a high powered blender such as a Vitamix, add the soaked, drained cashews, 1 cup of fresh water, lemon juice, salt, garlic powder, onion powder and buffalo sauce. Blend until very smooth, scraping the sides of the blender if needed.
- Now add the drained jackfruit to the blender. Pulse a couple of times, but do not blend. You want to leave quite a bit of chunky texture! Fold in the beans if using.
- Heat a large pan over medium heat. Add about 1- 1 1/2 cups of the mixture to a large tortilla, spread it out, then put the other tortilla on top. Spray some oil in the pan, and fry for a few minutes on each side until golden brown. You can also spread a bit vegan butter on each side of the tortilla, then fry. Enjoy immediately.
Notes
- Leftovers will keep for 2-3 days in the refrigerator. Reheat in a toaster oven, air fryer or regular oven to make them crispy again.
- If you are sensitive to heat, add less buffalo sauce, perhaps only starting with 1/4 cup and adding more if desired.
Nutrition
Serving: 1of 6 serving | Calories: 395kcal | Carbohydrates: 45g | Protein: 11g | Fat: 21g | Saturated Fat: 4g | Sodium: 1200mg | Potassium: 412mg | Fiber: 3g | Sugar: 4g | Vitamin C: 1mg | Calcium: 79mg | Iron: 4mg