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