Spicy Chick'n Quesadillas

I have made vegan quesadillas before, but this time I wanted to add some heat and spiciness to the recipe. Since reading about the ingredient carrageenan, I decided to eliminate it from my diet. This meant that I could not use the same cheese that I used in my last vegan quesadilla recipe, but I stumbled upon an amazing vegan cheese product that added the perfect touch to my spicy quesadillas.

I used Tomato Cayenne Chao slices by Field Roast. They are "made with a hint of tomato and complimented by bell peppers and cayenne, providing a sharp and spicy cheese."  This cheese melts perfectly, and I will definitely be using it in many vegan recipes in the future.

​Spicy, cheesy, meaty, and only six ingredients!

Author: The Sensible Vegan
Recipe Type: Main
Cuisine: Vegan
Serving: 2

Ingredients

• 1/2 package Tofurky Lightly Seasoned Slow Roasted Chick'n
• 1/2 cup red, green, and yellow bell peppers
• 1/4 cup sliced red onion
• 1/4 cup black beans
• 2 slices of Chao Tomato Cayenne Vegan Slices
• 2 whole wheat tortillas

Instructions   

1. Prepare chick'n and set aside.
2. In a skillet over medium heat, saute the peppers and onions until they are caramelized.
3. Take one tortilla and distributes pieces of  the cheese slice evenly.
4. Add peppers, onions, black beans.
5. Top with chick'n, and add pieces of the other cheese slice. (See above photo.)
6. Top with the other tortilla.
7. In a skillet on medium-low heat, add one tbsp of extra virgin olive oil.
8. Place quesadilla in the skillet, and press firmly with spatula for 1-2 minutes.
9. Flip the quesadilla and press for another 1-2 minutes. The tortilla should be a golden brown color.
10. Remove from heat and cut into six slices.

Nutrition Information

Serving size: Three slices  Calories: 373.5  Fat:  7.9g
Sat Fat: 4.4g  Carbohydrates: 40g   Sugar: 4.4g    Sodium: 602mg 
Fiber: 5.2g  Protein: 16g

​Please let me know how you like this recipe. I'd love to hear from you and see your variation of the recipe as well! Post your recipe photos #thesensiblevegan. Thank you!

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