Vegan Cheeseburger Quesadillas
Crispy tortilla quesadillas stuffed with juicy plant-based mince, melty cheddar, tangy pickles and a swipe of Dijon — a fun handheld take on a cheeseburger, ready in about 30 minutes.
Ingredients
- 200 g vegan minced 'meat'
- 1 tablespoon olive oil
- 2 pickled cucumbers in spicy brine sliced
- 2 corn tortillas
- 100 g cheddar cheese use vegan cheese for vegan version
- 2 tablespoons Dijon mustard
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Heat the olive oil in a frying pan over medium heat. Add the crumbled vegan mince.
- Crush it with a spatula or wooden spoon into small pieces. Add the salt and pepper and cook for a few minutes until it darkens in color. Transfer to a bowl.
- Heat a clean frying pan on low-medium heat.
- On one tortilla, add half of the cooked mince, half of the sliced pickled cucumber, half of the grated cheese and a spoonful of mustard. Fold it in half. Repeat for the second tortilla.
- Put the stuffed tortillas on the hot pan and dry-fry until they brown on both sides and the edges become crunchy.
- Cut each quesadilla in half and serve warm.
Notes
Serve warm straight from the pan while the cheese is still melty. Leftovers keep in the fridge for up to 2 days and crisp back up in a dry pan. For a fully plant-based version, swap the cheddar for vegan cheese.