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Louisiana BBQ Jackfruit Quesadillas

Louisiana BBQ Jackfruit Quesadillas

with Pickled Onion Salsa & Plant-Based Sour Cream

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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!

Tags:Plant Based
Allergens:Gluten

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2812 kJ
Fat31.4 g
of which saturates10.6 g
Carbohydrate78.8 g
of which sugars27.6 g
Protein11.7 g
Sodium1851 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

While the onion is pickling, grate the carrot. Roughly chop the tomato and baby spinach leaves.

3

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.

4

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.

5

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.

6

Divide the Louisiana BBQ jackfruit quesadillas between plates. Serve with the pickled onion salsa and plant-based sour cream.