Jackfruit Quesadillas

Gluten-free option, Nut-free option, Soy-free option 

If you’re not familiar with jackfruit, it’s a versatile fruit grown in tropical regions of the world. Not only is it full of fiber and other nutrients, it has a “meaty” texture that’s great for vegan dishes. For this recipe, we sauté it with onion, pepper, garlic and Taco Seasoning, making it a perfect filling for these quesadillas. Serve them with our Roasted Tomato Salsa, Cashew Cream and our Fresh and Easy Guacamole.

Jackfruit Quesadillas are a mouthwatering fusion of flavors and textures, featuring a savory and cheesy jackfruit filling enveloped in warm, crispy flour tortillas. This recipe transforms young jackfruit into a delectable taco-seasoned mixture, combined with a blend of vegan Mozzarella and Cheddar shreds. The result is a delightful dish that’s perfect as a satisfying snack or even a main course.

PREP TIME: 10 minutes

COOK TIME: 25 minutes

YIELD: 6 quesadillas

INGREDIENTS:

JACKFRUIT FILLING

• 2 (20-oz [567-g]) cans young jackfruit in brine
• 1 tbsp (15 ml) canola oil
• ¾ medium-sized white onion, chopped (about ¾ cup [120 g])
• ¾ red bell pepper, chopped (about ¾ cup [112 g])
• 1 tbsp (9 g) Taco Seasoning or store-bought
• ¼ cup (60 ml) water
• 3 cloves garlic, peeled and minced, or 1 tbsp (9 g) jarred minced garlic
• 1 cup (112 g) vegan Mozzarella shreds or store-bought (nut-free and/or soy-free if needed)
• 1 cup (113 g) vegan Cheddar shreds or store-bought (nut-free and/or soy-free if needed)

FOR SERVING

• Vegan butter, as needed (nut-free and/or soy-free if needed)
• 6 large flour tortillas (gluten-free if needed)
• Garlic Salt or store-bought, as needed (optional)

INSTRUCTIONS:

MAKE THE JACKFRUIT FILLING

1. Drain and rinse the jackfruit, then squeeze out excess water using a cheesecloth or clean towel. Chop it into small pieces and set aside.
2. In a large skillet with a lid, heat the oil over medium-low heat.
3. Stir in the chopped onion and bell pepper. Cook, stirring occasionally, for 5 to 7 minutes, until the onion is translucent and the pepper is fork-tender.
4. Add the chopped jackfruit, taco seasoning, and water to the skillet. Cover and let the mixture cook for about 5 minutes.
5. Remove the lid and cook, stirring often, for another 3 to 5 minutes, until most of the water has evaporated.
6. Stir in the minced garlic and cook for 30 seconds to 1 minute, until fragrant.
7. Add the vegan Mozzarella and Cheddar shreds to the skillet, stirring until they melt. Remove from heat and set aside.

ASSEMBLE THE QUESADILLAS

1. Spread a thin layer of vegan butter on one side of a tortilla. Optionally, sprinkle a bit of garlic salt.
2. Place the tortilla, butter side down, on a skillet over medium heat.
3. Spread about one-sixth of the jackfruit filling over half of the tortilla.
4. Fold the tortilla in half and cook each side for 2 to 3 minutes, until lightly browned and crispy.
5. Repeat the process for the remaining quesadillas, cooking two at a time if desired.

SERVE

1. Serve the delicious Jackfruit Quesadillas with your preferred dipping sauce.
2. Enjoy the delightful blend of flavors and textures in every bite!

TIPS:

• Ensure to drain and rinse the jackfruit thoroughly, squeezing out excess water to achieve the desired texture.
• Use a large skillet with a lid for cooking the jackfruit filling, allowing the flavors to meld and the excess water to evaporate.
• Customize your quesadillas by adding your favorite ingredients, such as diced tomatoes, sliced jalapeños, or chopped cilantro.
• Serve these quesadillas with your preferred dipping sauce, such as salsa, guacamole, or vegan sour cream.