With Cashew Cheese Sauce
If you think you don’t like jackfruit, then you need to try this recipe. It is a game-changer! These quesadillas are delicious with a spicy kick, and the cheese sauce is a must. The sweet potato in the sauce gives it a bit of sweetness that balances out the heat from the buffalo sauce. They are great for a snack, lunch, or dinner.
Quesadillas come together fast on nights you don’t want to do a lot of cooking. If you don’t want the heat, use a healthy BBQ sauce instead.
Makes 2 Quesadillas (Can be doubled to make more)
1 20 oz can young green jackfruit, drained and shredded
½ cup buffalo sauce
½ tsp garlic powder
½ onion powder
2 scallions, sliced
4 whole-grain or gluten-free tortilla wraps
Cashew Cheese sauce:
1 cup raw cashews, soaked and drained
½ cup cooked and peeled sweet potato
½ cup non-dairy milk
¼ cup nutritional yeast
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp dry mustard powder
In a blender, puree all the cashew cheese sauce ingredients until it is smooth and creamy. Set aside.
You can chop or shred your jackfruit. I include the seeds. You just want the jackfruit small enough to work well inside a quesadilla. In a pan on medium heat, add your jackfruit, garlic powder, and onion powder. Move around the pan occasionally to prevent it from sticking. You want to cook out any liquid and allow it to cook down. Allow to cook for about 10 minutes. Pour the buffalo sauce into the pan and stir to coat the jackfruit. Cook for another few minutes.
In a flat pan on medium heat, lay down a tortilla wrap. Scoop on half of the jackfruit filling. Drizzle on some of the cashew cheese sauce and one of the sliced scallions. Top with another tortilla. Cook until the bottom tortilla starts to brown and get crispy. Carefully flip the quesadilla over and cook until the other side is lightly browned.
Serve up on a plate and slice into quarters. Serve with more cashew cheese sauce on the side for dipping.
These pair well with a side of vegetables for a healthy filling meal.
The cheese sauce makes enough sauce for 4-6 quesadillas, so if you are only making two quesadillas like I usually do, then use the sauce on anything else throughout the week that needs a little cheese. It is so versatile and has such a sweet cheesy taste.
If you don’t have a sweet potato, use a regular potato instead.
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