Recipe Inspiration

Ingredients...

Vegan Chorizo Filling:

30ml Vegetable oil

150g Onion, finely chopped

15g Garlic cloves, minced

400g Plant-based mince (or finely chopped mushrooms/tofu)

7g Smoked paprika

16g Tomato purée

40g Essential Cuisine Street Food Chef Dark Mexican Style Seasoning

100ml Essential Cuisine Vegetable Stock Mix (made with 16g of mix per litre of water)

Salt and pepper to taste

Quesadillas:

10 large vegan tortillas

300g vegan cheese (grated or shredded)

Optional additions: sliced jalapeños, diced red pepper, spinach

For serving:

Guacamole or sliced avocado

Tomato salsa

Vegan sour cream

Fresh coriander

Method...

1. Heat the oil in a suitable pan, sauté onion and garlic until soft. Add plant-based mince, paprika, tomato purée, and Dark Mexican Style Seasoning. Pour in stock and cook for 5–7 mins until thickened.

2. Lay tortillas flat. On one half, add a layer of chorizo filling, vegan cheese, and optional extras. Fold over to form a half-moon shape.

3. Cook quesadillas in a dry skillet or sandwich press over medium heat for 2–3 mins each side, until crisp and the cheese has melted.

4. Cut each quesadilla into thirds or quarters. Arrange on a platter or individual plates.

5. Garnish with coriander and serve with guac, salsa, and vegan sour cream on the side.

Chefs Tip: Dips = Depth! Serve dips in ramekins or shot glasses to add vertical interest to the plate.