Chipotle-lime chick'n quesadillas.

My pal Amy (@theveganrunnergirl) is hosting another online cooking night on Instagram. With tonight's theme being Mexican cuisine, I finally decided on quesadillas. I remember quesadillas sucking badly enough as a 9 year old girl. I would get plain cheese with a big dollop of sour cream and dried out green onions spewed on top. The late 90's were brutal for a plethora of reasons and restaurant style quesadillas were one of them. Years later, meat alternatives improved, and years after that, Winnipeg hauled in Daiya. Good show, Winnipeg. These are filled with marinated chick'n, red onion, mango, corn and dairy free cheese, and served with a side of chipotle sour cream.

For the quesadillas

4 8" tortillas

1 cup meat alternative -- I used Yves meatless chick'n strips
1 small red onion, slivered
1/2 cup mango (about half of one fresh mango)
1/4 cup organic corn
1 tbsp lime juice
2 tbsp adobo sauce
1 tbsp chopped chipotle pepper
1 tbsp taco seasoning 

6 green chilli peppers

For the dip
1 tbsp chopped chipotle peppers + adobo sauce

First thing's first, chop your chick'n and sliver you red onion. Add in your corn and mango, and your marinade. Let marinade while you prep your press or frying pan (I lightly oiled my press), your dip, and chop those peppers with gloves on - don't be a hero.

In a pan, lightly sauté your filling until a bit crisp and the onions are cooked to your liking. Add in a teaspoon of oil if you like beforehand. 

Lay your tortilla down on a flat surface, throw on some cheese, your filling, green chilli peppers, and a bit more cheese.

Stick in the press (or in a frying pan!) for 3-5 minutes until cheese is melted to your liking.

Top with additional chilli peppers, seeds in, if you have something to prove.

Serve alongside chipotle sour cream.

Check out everyone's entries on Instagram by searching #thevegancookingclub, and look forward to more cooking club nights every few weeks.

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