Quorn Gluten Free Vegan Chicken and Jalapeno Corn Salsa Quesadillas

It’s hard to go wrong with quesadillas! They’re so versatile, you can include whatever you like, so feel free to experiment and pack in as much flavour as you like. We’ve put together this vibrant vegan quesadilla recipes for you to try. Quick and easy, these quesadillas aren’t just gluten-free and vegan, but will also bring smiles to the table in 30 minutes or under.

Using a pack of Quorn Vegan Chicken Free Slices alongside traditional Mexican-inspired vegetables, like avocado, coriander, jalapenos and more, you can rustle up a feast in no time.

Serves 4

25 mins

A Little Effort

360 cals
(Per serving)

16.9g of fat
(Per serving)

Vegan

Gluten free

Ingredients

  • 1 pack of Quorn Vegan Chicken Free Slices
  • 2 fresh jalapeno chillies, chopped
  • 6 tbsp tinned sweetcorn, drained and rinsed
  • ½ red onion, finely diced
  • 1 avocado, de-stoned, peeled and finely chopped
  • 15g fresh coriander, finely chopped
  • 1 tbsp lime juice
  • Salt and black pepper to taste
  • 4 soft corn tortillas
  • 100g vegan cheese, grated
  • 1 tbsp oil

Method

  1. To make the jalapeno corn salsa, place the chillies, sweetcorn, red onion, avocado, coriander, lime juice, salt and black pepper in a bowl and mix until combined. Set aside.
  2. Place two tortillas on a chopping board or clean work surface. Divide the pack of Quorn Vegan Chicken Free Slices between the two tortillas, followed by the salsa and cheese. Place the two last tortillas on top to make your two quesadillas.
  3. Place a large frying pan over a medium heat and brush the pan with the oil. Place one of the quesadillas into the pan. Fry for 2 minutes, before carefully flipping and frying for a further 2 minutes, until the cheese has melted. Repeat with the other quesadilla.
  4. Cut each quesadilla into four pieces and serve immediately.