Description

This Jackfruit Quesadillas recipe offers a delicious and hearty plant-based twist on the classic quesadilla. Featuring smoky chipotle jackfruit filling and melted cheddar cheese in warm flour tortillas, these quesadillas are perfect for a satisfying lunch or dinner. The jackfruit is cooked down with fire-roasted tomatoes, chipotle peppers, and aromatic spices to create a flavorful, shredded texture that mimics pulled meat, making it ideal for vegans or anyone seeking a tasty meat alternative.

Ingredients

Chipotle Jackfruit Filling

1 tablespoon vegetable oil
1 medium yellow onion, diced
2 (14-ounce) cans young jackfruit or green jackfruit in brine
1 (14-ounce) can fire roasted tomatoes
2 chipotle peppers in adobo + 1 tablespoon adobo sauce
1 teaspoon cumin powder
1 teaspoon garlic powder
1 teaspoon dried oregano
Kosher salt, to taste

Quesadillas

6 medium flour tortillas
1.5 cups (180 grams) cheddar cheese or vegan substitute, shredded
1-2 tablespoons vegetable oil, divided

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Instructions

Prepare the chipotle sauce: Add the fire roasted tomatoes, chipotle peppers, and 1 tablespoon of adobo sauce, cumin powder, garlic powder, and dried oregano to a blender. Pulse the mixture until mostly smooth to create a smoky, flavorful sauce.
Prepare the jackfruit: Drain the jackfruit cans thoroughly and rinse with water. Using your hands, break the jackfruit into smaller shredded pieces, removing any seeds and discarding excess liquid to reduce moisture.
Sauté the onions: Heat 1 tablespoon vegetable oil in a large skillet over medium-low heat. Add the diced onion and a pinch of kosher salt. Cook, stirring occasionally, until the onions turn golden brown and caramelized, approximately 10 minutes.
Cook the jackfruit: Add the shredded jackfruit to the skillet with caramelized onions. Cook for about 5 minutes, stirring occasionally, until most of the moisture evaporates and the jackfruit develops a slightly dry texture.
Add the sauce and simmer: Pour the prepared chipotle sauce over the jackfruit mixture. Add salt to taste and increase heat to medium. Cook for 5-8 minutes, stirring occasionally, until the sauce thickens and coats the jackfruit well.
Assemble the quesadillas: Heat a clean skillet over medium heat and lightly brush with about 1/2 tablespoon (or less) vegetable oil. Place one flour tortilla in the skillet. Spread an even layer of the chipotle jackfruit filling over half of the tortilla, then sprinkle shredded cheddar cheese evenly on top of the filling. Fold the tortilla in half to cover the filling and cheese.
Cook until golden: Cook the folded quesadilla for several minutes until the bottom turns golden brown. Carefully flip and cook the other side until similarly golden and the cheese melts completely. If the quesadilla browns too quickly, reduce heat to medium-low to avoid burning.
Repeat with remaining tortillas: Add more oil to the skillet as needed and repeat the assembly and cooking process with the remaining tortillas and filling until all servings are prepared.

Notes

For a vegan version, substitute cheddar cheese with a vegan cheese alternative.
To make quesadillas in the oven, preheat to 375°F (190°C). Assemble quesadillas as directed and bake on a parchment-lined baking sheet for approximately 10-12 minutes, flipping halfway through, until golden and cheese is melted.
Drain jackfruit thoroughly to avoid soggy quesadillas and ensure the filling has good texture.
Use medium heat to prevent burning tortillas and to allow cheese to melt properly.
You can customize the level of spiciness by adjusting the number of chipotle peppers or amount of adobo sauce.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican