The original recipe listed BBQ chicken and I thought BBDQ Jackfruit would be a great replacement and super healthy. Since it takes a little bit of time to prepare the Jackfruit, I made it a day before making the Quesadillas. If you have extra Jackfruit, just put it in a bun with some pickles and lunch is served.
Barbecue Jackfruit
and Pineapple Quesadillas
Adapted Ree Drummond recipe
1/2 pineapple
(I would not recommend defrosted frozen pineapple)
salt
and pepper to taste
prepared Jackfruit (Recommend preparing day
before)
(I
make with canned Jackfruit in Brine – Not Syrup)
extra
BBQ if desired but should have enough on the premade Jackfruit
vegan
butter for frying
8 small
flour or corn tortillas
1 jalapeno,
sliced
shredded
vegan cheese
Cilantro
for topping
Vegan
sour cream for topping
Salsa
for topping
Cut the pineapple into 8 wedges and cut off the hard core
and the outer skin.
If grilling:
Thread the pieces of pineapple onto wooden skewers and grill over
medium-high heat, turning once or twice during the grilling process.
Heat the pre-made Jackfruit in a skillet.
Now assemble the quesadillas. On top of 1 tortilla, place some BBQ Jackfruit, some
pineapple chunks and some sliced jalapeno.
Drizzle additional BBQ sauce, if needed. Sprinkle with vegan cheddar cheese.
Heat 1 tablespoon vegan butter in a large skillet. Top the quesadilla with the second
tortilla. Brown on one side, then
carefully flip the quesadilla and brown the other side. Make sure all the vegan cheese is melted. Repeat to make the rest of the
quesadillas. Then serve with vegan
sour, salsa and cilantro.
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