Cheesy Seitan Quesadilla

Recipe by Blackbird Foods

Serves 3 Quesadillas

INGREDIENTS:

• 1 box Blackbird Chili Lime Seitan (8 oz)

• Oil for pan frying

• 1 Red Pepper (diced)

• 1/2 White Onion (diced)

• 2 cloves Garlic (minced)

• 1 tablespoon Taco Seasoning (Optional)

• 1- 1 1/2 cups Vegan Cheddar Cheese (I used Violife)

• 3 Medium/Large Flour Tortillas or 6 Small Flour Tortillas

• 1/4 cup Chopped Green Onions or Cilantro to top

METHOD:

1. Dice Red Pepper, Onion, and Mince Garlic.

2. Shred Blackbird Chili Lime Seitan into small pieces. Heat frying pan to medium heat and add light oil. Add seitan into pan and fry each side until golden (about 5 minutes).

3. Add Red Pepper, Onion, Mince Garlic, Taco Seasoning to frying pan and stir mixture together. Cook for another 3-4 minutes until pepper and onion are slightly soft.

4. Pour seitan mixture into medium bowl. Heat the same frying pan with a bit more oil. Place Flour Tortilla in the pan.

5. To half of the tortilla (if using large tortillas) add a layer of Vegan Cheddar Cheese then the seitan mixture, and lastly a bit more cheese. Fold the other half of the tortilla over the filling. Press down until cheese begins to melt.

6. Flip quesadilla over and cook until both sides are golden and crispy.

7. Serve warm with chopped Green Onions or Cilantro on top.

NOTES:

1. Seitan mixture saves well in fridge for 2-3 days.

2. If you’re using small tortillas (like I did), you’ll make the quesadillas like a “sandwich” rather than folding the tortillas in half. Cover the entire tortilla with filling and place second tortilla on top.

3. Recipe adapted from Gimme Delicious.