Louisiana BBQ Jackfruit Quesadillas
with Pickled Onion Salsa & Plant-Based Sour Cream
Stuff flour tortillas with smokey Southern-style jackfruit, bake them with a healthy sprinkle of plant-based cheese, and meet your new favourite weeknight recipe!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1
onion
1
carrot
1
tomato
1 bag
baby spinach leaves
6
mini flour tortillas
(ContainsGluten)1 packet
plant-based grated cheese
(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)1 packet
plant-based sour cream
1 sachet
Louisiana spice blend
1 packet
BBQ marinated jackfruit
(May be presentPeanuts)Not included in your delivery
olive oil
¼ cup
white wine vinegar
¼ cup
water
Preheat the oven to 220°C/200°C fan-forced. Thinly slice the red onion. In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch 1/2 the sliced onion in your hands, then add it to the pickling liquid with just enough water to cover the onion. Set aside.
While the onion is pickling, grate the carrot. Roughly chop the tomato and baby spinach leaves.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the carrot and remaining onion until softened, 3-4 minutes. Add the Louisiana spice blend, BBQ marinated jackfruit and the water and cook until warmed through and slightly reduced, 1-2 minutes. Season with salt and pepper.
Arrange the mini flour tortillas over a lined oven tray. Divide the jackfruit mixture between the tortillas, spooning it onto one half of each tortilla, then sprinkle with the plant-based grated cheese. Fold the empty half of each tortilla over to enclose the filling and press down with a spatula. Brush or spray the tortillas with a drizzle of olive oil and season. Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling and cheese back into the quesadillas.
Reserve some pickling liquid (1 tbs for 2 people / 2 tbs for 4 people), then drain the pickled onion. In a medium bowl, combine the pickled onion, tomato, baby spinach, reserved pickling liquid and a drizzle of olive oil. Season to taste.
Divide the Louisiana BBQ jackfruit quesadillas between plates. Serve with the pickled onion salsa and plant-based sour cream.