Reading Time: 2 minutes

Quesadillas 3 Ways featuring Abbot’s Butcher Plant-Based Meat!

Chick'n & Spinach Quesadilla, "Beef" Pizzadilla and Mediterranean "Chorizo" Quesadilla

Duration14 mins
Cook Time12 mins
Prep Time2 mins
Servings2 servings

Ingredients

Chick’n & Spinach Quesadilla
  • 1 pack Abbot’s Butcher Slow Roasted Chick’n
  • 2 flour tortillas
  • 1 tbsp vegan butter
  • 1/2 cup vegan cheese
  • 2/3 cup spinach fresh
  • 1/2 cup artichoke hearts
“Beef” Pizzadilla
  • 1 pack Abbot’s Butcher Savory Ground “Beef
  • 2 flour tortillas (quesadilla itself served as the “pizza crust”)
  • 1 tbsp vegan butter
  • 4 leaves basil fresh
  • 1/2 cup vegan mozzarella
  • 1/3 cup marinara or any tomato sauce
Mediterranean “Chorizo” Quesadilla
  • 1 pack Abbot’s Butcher Spanish Smoked “Chorizo”
  • 2 flour tortillas
  • 1 tbsp vegan butter
  • 1/2 cup vegan mozzarella
  • 1/4 cup kalamata olives
  • 1/4 cup roasted red bell peppers
  • 1/3 cup vegan tzatziki sauce

Instructions

Chick’n & Spinach Quesadilla

  • Cook the Chick’n according to its package instructions and set aside.
  • Lightly butter one side of each tortilla with plant-based butter. (The butter helps the quesadilla cook to a golden brown color on each side.)
  • On the un-buttered side of one tortilla, add plant-based provolone cheese, spinach, Chick’n and artichoke hearts. Lay the second tortilla on top, with the buttered side facing out.
  • In a large pan on low heat, place the quesadilla into the pan. Cover and cook for 2 – 3 minutes until the cheese melts.
  • Take the lid off, turn heat up to medium to crisp up the bottom side to a golden brown. Then, carefully flip the quesadilla to cook the other side to a golden brown.
  • Cut into quarters, serve warm and enjoy!

“Beef” Pizzadilla

  • Cook the “Beef” according to its package instructions and set aside.
  • Lightly butter one side of each tortilla with plant-based butter. (The butter helps the quesadilla cook to a golden-brown color on each side.)
  • On the un-buttered side of one tortilla, add the mozzarella cheese. Lay the other tortilla on top.
  • In a large pan, cook on low heat until the cheese is melted. Flip and cook until the other side is golden brown.
  • With the quesadilla still in the pan, spread the marinara sauce on top, add a little more of the mozzarella and the “Beef.” Cover the pan with a lid, cook for 1 minute or until the cheese is melted.
  • Uncover and add the basil. Cut into quarters, serve warm and enjoy!

Mediterranean “Chorizo” Quesadilla

  • Cook the “Chorizo” according to its package instructions and set aside.
  • Lightly butter one side of each tortilla with plant-based butter. (The butter helps the quesadilla cook to a golden brown color on each side.)
  • On the un-buttered side of one tortilla, add the mozzarella cheese, “Chorizo”, kalamata olives and roasted red bell pepper.
  • In a large pan on low heat, place the quesadilla into the pan. Cover and cook for 2 – 3 minutes until you see the cheese melt.
  • Take the lid off, turn heat up to medium to crisp up the bottom side to a golden brown. Then, carefully flip the quesadilla to cook the other side to a golden brown.
  • Cut into quarters, serve warm with a side of vegan tzatziki for dipping and enjoy!
This recipe is sponsored by Abbot’s Butcher.

Get Abbot’s Butcher Slow Roasted Chick’n, Savory Ground “Beef” and Spanish Smoked “Chorizo” here.

Abbot's Butcher

Abbot’s Butcher believes in celebrating the power of simple, clean food. That’s why they use only the highest quality ingredients to craft their plant-based proteins, made for everyday cooking. This is about a return to craftsmanship and forging a way back to good food. Because good food not only delights the senses, it reawakens the connection between you and what’s on your plate. So let’s indulge in all that nature has to offer, and together, cultivate something better.