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Quesadillas 3 Ways featuring Abbot’s Butcher Plant-Based Meat!Chick'n & Spinach Quesadilla, "Beef" Pizzadilla and Mediterranean "Chorizo" Quesadilla
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.
