It’s Friday night, and you’re craving some vegan junk food. These baked fajita quesadillas will hit the spot! When I make these melty quesadillas, everyone is happy–carnivores and herbivores alike. I really love a combination of Field Roast Chao Slices in both Creamy Original & Tomato Cayenne in these quesadillas. The flavor profile of the two combined is a total winner. During quesadilla preparation, I loosely criss-cross strips of both flavors for even distribution.
Based on my own preferred ingredients, each quesadilla contains roughly 320 calories and 14 grams of fat. This is seriously binge-worthy junk food. So, do yourself a favor and serve each one of these baked fajita quesadillas with a big, healthy salad on the side. Serves 6.
Update: If you’re avoiding both gluten and soy, opt for Daiya cheese and swap in black beans or sliced mushrooms for the chick’n. These quesadillas will still be delicious! Gluten free. Soy free.
What You’ll Need
- 12 corn tortillas
- 1 bell pepper, coarsely chopped
- 1 onion, coarsely chopped
- 1 package vegan chick’n strips, coarsely chopped (or 8 oz sliced mushrooms)
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp fresh lime juice
- 2 tbsp olive oil
- 8 slices non-dairy cheese cut into strips -or- 2 cups non-dairy cheese shreds
- 1/2 C fresh cilantro, chopped (optional garnish)
- 1/2 C salsa verde (optional garnish)
How To Make It
- Preheat oven to 450°F (230°C) while you’re preparing the quesadillas. Sauté onions, peppers and vegan chick’n (or sliced mushrooms) in a skillet in half of the olive oil over medium heat until the vegetables are soft and the mixture is warmed through. Add chili powder, cumin and lime. Cook for another 30 seconds or so. Remove from heat.
- Lightly brush one side of six tortillas with olive oil. Place the tortillas on ungreased baking sheets with the side of the tortillas brushed with olive oil facing down.
- Top each tortilla evenly with one-sixth of the fajita mixture and non-dairy cheese. Cover with remaining tortillas. Lightly brush the tops of the tortillas with olive oil.
- Bake for 10 minutes or until cheese is melted and the quesadillas are golden brown. Remove from oven.
- Cut your baked fajita quesadillas into wedges, and garnish with cilantro and salsa verde. Enjoy!