Jackfruit fajita quesadillas
These jackfruit fajita quesadillas put a fun twist on a classic favorite. Tender pulled jackfruit shreds just like chicken and is paired with sautéed peppers and onions and melty vegan mozzarella, all tucked inside a crisp, golden flour tortilla.
They’re simple, satisfying, and easy to share, so they work as an appetizer or a main dish. Serve them with salsa, guacamole, or sour cream for dipping.
Ingredients
Pulled jackfruit
- 1 (16-ounce) can young green jackfruit in brine, drained and rinsed well
- 2 cups water
- 1 vegan bouillon cube
- 1 tablespoon garlic powder
- 1 tablespoon avocado oil
Fajita vegetables
- 1.5 tablespoons avocado oil
- 0.5 cup thinly sliced red onion (about 1/4 medium onion)
- 1 cup thinly sliced red and orange bell peppers (about 1 medium bell pepper)
Quesadillas
- 2 large flour tortillas
- 1.5 teaspoons vegan butter
- 0.5 cup shredded vegan mozzarella
To serve
- salsa
- guacamole
- vegan sour cream
Preparation
- Cook the jackfruit: Drain and rinse the jackfruit very well. Add it to a saucepan with the water, bouillon cube, garlic powder, and 1 tablespoon avocado oil. Bring to a boil over high heat, then reduce to medium and simmer for 15–20 minutes, until the jackfruit is soft and pulls apart easily with a fork. Drain.
- Shred the jackfruit: Let it cool slightly, then pull it apart with a fork or your hands until it looks like shredded chicken.
- Sauté the vegetables: Heat the remaining 1½ tablespoons avocado oil in a skillet over medium heat. Add the onion and bell peppers and sauté for 5–7 minutes, until soft and starting to brown. Remove from heat.
- Prep the tortillas: Spread a thin layer of vegan butter on one side of each tortilla. Flip them butter side down, sprinkle ¼ cup of the vegan mozzarella over half of each tortilla, and fold them shut.
- Cook the quesadillas: Heat a nonstick griddle or skillet over medium-high heat. Add the quesadillas and press down lightly with a spatula. Cook for about 3 minutes, until golden brown on the bottom, then flip and cook the other side until golden and the cheese has melted.
- Add the filling: Open each quesadilla and layer half of the fajita vegetables and half of the jackfruit over the melted cheese. Fold closed.
- Serve: Slice and serve right away with salsa, guacamole, or vegan sour cream.
Tips
Rinse it well: Rinsing removes the briny flavor, so the jackfruit soaks up the seasoning while it simmers.
Remove the tough core pieces: Some pieces have a firm, triangular core. Slice those thinly or chop them so they blend in with the shredded jackfruit.
Add more flavor: For classic fajita flavor, stir a little fajita seasoning, or cumin, chili powder, and smoked paprika, into the jackfruit or vegetables as they cook.
Keep the heat in check: Medium-high heat crisps the tortillas, but watch closely so they don’t brown before the cheese melts.
Make the jackfruit ahead: Cook and shred the jackfruit up to 3 days ahead and refrigerate it. It’s also great for tacos, enchiladas, or pulled barbecue sandwiches.
Storage: Store leftover jackfruit and vegetables in airtight containers in the refrigerator for 3 to 4 days. The quesadillas are best served fresh.
Reheating: Warm leftover quesadillas in a dry skillet over medium heat for a few minutes per side to re-crisp the tortilla.
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