Jackfruit Quesadilla | vegan-living

JACKFRUIT QUESADILLA

Wild Rice Quesadilla with Jackfruit - Vegan

Posted on May 27th, 2015

Creating vegan recipes is so much fun and innovative. There is always something new to discover, like in this case Jackfruit. For most of my life, I have never heard of Jackfruit and many other fruits and vegetables. Many of them I haven't even tried yet, but I will get to it soon. It is a new world full of glorious bounty of nature. When I used to consume meat and other animal products, I was totally blind to these magnificent plants. Luckily, I’m wide awake now and ready to experiment.

So let’s see what we can do with Jackfruit. There are many ways to prepare Jackfruit besides eating it raw, but I came up with a Mexican style Quesadilla filed with wild rice blend, spiced up with cumin and dry chilli peppers. Of course there would not be quesadilla without cheese. Adding two layers of Daiya cheese is what makes this recipe deliciously satisfying. I recommend serving it with my famous La Ensalada Mexicana for the total vegan Mexican experience.

Jackfruit Quesadilla Recipe

Author: Lena Novak - Lena's Vegan Living

Recipe type: Ethnic

Prep time 20min Cooking time 30min Total 50min

Serves: 6

Ingredients

Brown rice 1 cup (I like to use Wild Blend from Lundberg company follow the cooking instructions on the package, preferably cooked day before)

Jackfruit 1 ½ cup diced (I get my frozen in Asian supermarket)

Red pepper 1 sliced

Shallots onions 3 diced

Garlic 4 cloves or one Solo garlic minced, which is my new discovery and I love it

Cilantro leafs without stems

Oil

Dry chilli peppers

Cumin 2tbs

Bragg liquid aminos 2tbs

Pink Himalayan salt to taste

For Quesadillas

12 large whole grain tortillas

Vegan Mozzarella cheese I use Daiya 1 ½ package

Vegan sour cream, I use Toffuti

Hot sauce of your choice

Oil

Process for rice

Heat up the oil in a large frying pan

Add the shallots with garlic and sauté for a minute

Add the jackfruit with peppers and sauté everything for another minute

Add the Bragg sauce and chilli peppers and sauté for another minute

When ready add the rice and stir thoroughly

Add the cumin powder and stir thoroughly again

Take it from the heat and garnish with cilantro leafs

Process for Quesadillas

Apply with a brush or with a finger few drops of oil on a medium size frying pan

Place one tortilla on a pan and add the cheese. Just enough to cover to cover the surface about ½ “ from the edge

Add the rice on top of the cheese also evenly

Add the second layer of cheese again evenly

At last add the second tortilla on top and press down with your hands

When ready, turn on the heat on high for five minutes

In the meantime, have ready a medium size plate and spatula

When ready, press the plate bottom up on the tortilla and press down with your hand

Pick up the frying pan by the handle and flip over towards the plate. Make sure you hold it steady.

Once you have the tortilla on the plate, put down the pan back on the burner

Take the spatula and slide it between the plate and tortilla while moving toward the frying pan

Slide the tortilla back on the pan with the fried side up and leave it on the high heat for another 3 minutes

When ready, slide it on the sufficient size cutting board and cut the tortilla in to 6 equal triangles. You can use pizza cutter or long sharp bread knife

I hope you will try this savory recipe and you will like it as much as I do. I would love to read your comments.

Bon Appetit

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