Looking for the best vegan quesadilla in town? These are the best vegan blackened “chicken” quesadillas ever! Cheesy, a little spicy, and oh so comforting. Soy curls are tossed in blackened seasoning, then browned in a pan until you get that amazing char. Then layer in a tortilla with vegan cheese and corn. Folded and cooked in a skillet until golden brown on both sides. Served with my favorite spicy green sauce! Cut into triangles and dipped into that incredible sauce. You will regret nothing, I assure you.
What You Need For These Vegan Quesadillas:
- Soy Curls: I always bulk order Butler’s soy curls since I use them all the time.
- Smoked Paprika, Cumin, Thyme, Onion and Garlic Powder, Cayenne and Salt: These create the blackened seasoning.
- Olive Oil: To help coat the soy curls in the seasonings and to brown them in the pan.
- Vegan Mayo: This is the base of the sauce.
- Cilantro, Jalapeno, Garlic, Vegan Parmesan, Lime Juice: These are added to a food processor with the vegan mayo to make the sauce.
- Tortillas, Vegan Cheese and Corn: To create the quesadillas.
The flavors of these quesadillas definitely make them worthy of the title I have bestowed upon them. The best vegan blackened “chicken” quesadillas they certainly are! These quesadillas are super quick to throw together, make 4 big quesadillas and are the perfect comfort food. I insist you make the spicy green sauce to go with them. Because my goodness is it good! If you aren’t a cilantro lover, I would recommend serving them with a green salsa.
Why Should You Make These Blackened “Chicken” Quesadillas?
- The sauce alone makes it worth the effort.
- They are so fast and easy to make.
- Blackened “chicken” and corn make the best filling.
- The blackened seasoning, corn, cheese and tangy sauce all together are incredible.
- Perfect for when you are craving something cheesy and comforting.
The Best Vegan Blackened “Chicken” Quesadillas
Spicy Green Sauce
- Make the spicy green sauce first. In a food processor, add all the sauce ingredients(using 1 or 2 jalapenos, depending on how spicy you want it) and then pulse until smooth. Scraping down the sides as needed. Put in the fridge until ready to use.
- Once you have soaked and drained the soy curls, squeeze any excess water out of them and then add them to a large mixing bowl. Drizzle 2 tablespoons of oil over the soy curls and toss to coat them.
- Then sprinkle all of the spices over the soy curls and toss again to coat evenly.
- Heat the remaining 2 tablespoons of olive oil in a large non-stick skillet on medium high heat.
- Pour the soy curls into the skillet and press them down into the skillet. Leave them for 2 to 3 minutes at a time. Then toss and press them back down into the pan. Repeating the process until the soy curls are brown and have some char on them. This may take 10 or so. Turn off the heat.
- Assemble your quesadillas. Take one tortilla and spread about 1/4 cup of vegan cheese on the bottom half of the tortilla. Top that with 1/4 of the soy curls, 1/4 of the corn and then a squeeze of lime juice.
- Fold the tortilla in half, and then repeat making 4 quesadillas.
- Heat the olive oil in a large non-stick skillet, then one at a time, place the quesadilla into the skillet and brown for 2 to 3 minutes on one side. Pressing the tortilla down into the pan with the spatula.
- Flip and brown on the other side for 2 to 3 minutes or until the whole quesadilla is golden brown, crispy and the cheese has melted.
- Repeat with all the quesadillas. Let them cool for a few minutes, slice into triangles, and dip in the spicy green sauce!