Cheesy Plant-Based Mince & Chicken Quesadillas
with Charred Corn & Pickled Onion Salsa
- Milk
- Wheat
- Gluten
- Soy
- Sesame
- Fish
- Eggs
- Soy
- Milk
- May contain traces of allergens
- Macadamia
- Molluscs
- Pistachio
- Crustaceans
- Sulphites
- Almond
- Walnut
Smokey, cheesy and packed with flavour, these quesadillas are a total crowd-pleaser! Stuffed with saucy, spiced veggie mince and melty cheese, then crisped to golden perfection, they’re pure comfort with a twist. On the side? A bright, zesty charred corn and pickled onion salsa that brings the perfect pop of sweetness and crunch. Get ready for a hands-on, flavour-loaded fiesta!
Ingredients
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
6
Mini Flour Tortillas
(Contains: Wheat, Gluten)
1 packet
Baby Spinach Leaves
1 packet
BBQ Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk)
1
Red Onion
1
Carrot
2
Garlic
200 g
Plant-Based Mince
(Contains: Soy, Gluten May be present: Sesame, Macadamia, Molluscs, Pistachio, Crustaceans, Milk, Sulphites, Almond, Walnut, Eggs)
1 sachet
All-American Spice Blend
300 g
Diced Chicken
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
20 g
butter
(Contains: Milk)
Nutrition
You will need
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add it to the pickling liquid. Add enough water to just cover the onion and set aside until serving. • Finely chop garlic. • Grate carrot. • Drain sweetcorn.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return the pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Add carrot and plant-based mince, breaking up with a spoon, until just browned, 2-3 minutes. • Add All-American spice blend and garlic, then cook until fragrant, 1 minute. • Add BBQ sauce, the butter and a good dash of water. Stir to combine and cook until slightly reduced, 1-2 minutes. Season with salt and pepper. TIP: Chicken is cooked through when it is no longer pink in the middle.
• Arrange mini flour tortillas on a lined oven tray. Divide plant-based mince mixture among the tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold the empty half of each tortilla over to enclose the filling and press down with a spatula. Brush or spray tortillas with a drizzle of olive oil and season to taste. • Bake quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling and cheese back into the quesadillas.
• While the quesadillas are baking, drain the pickled onion (reserve some pickling liquid!). • Roughly chop baby leaves. • To the bowl with charred corn, add the pickled onion, baby leaves, a splash of the pickling liquid and a drizzle of olive oil. Toss to combine and season to taste.
• Divide cheesy plant-based mince and chicken quesadillas between plates. • Top with charred corn salsa to serve. Enjoy!
