Vegetarian Curry Jackfruit Quesadillas

Ingredients

• Jackfruit, Naked

  Jackfruit Company

  4 cup or 680g

• White Onion

  Freshdirect

  ¾ medium or 83g

• Cooking Stock, Vegetable

  Vegetable, Swanson

  1 ½ cup or 1.11kg

• Salt

  Table

  1 tbsp or 18g

• Spinach

  Raw

  2 cup or 60g

• Cheddar cheese

  1 ¾ cup, shredded or 198g

• Coconut oil

  1 ⁹⁄₁₆ cup or 341g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, medium or 368g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Curry powder

  Spices

  1 tbsp or 6g

• Salsa

  Sauce, ready-to-serve

  1 cup or 259g

• Hot Chili Sauce

  Sriracha - Walmart

  1 ½ servings or 8g

• Worcestershire sauce

  2 tbsp or 34g

Directions

1. Start By Making The Spice Blend. Mix Cumin, Jerk Seasoning, Salt, Curry Powder, smoked chilli seasoning, creole seasoning in a bowl
2. Next, heat some coconut oil in a large non-stick pan or skillet over a medium heat. Add the spice blend and cook for 3-4 minutes, stirring around once every minute
3. Now add the garlic, ginger, onion, and fresh salsa in your frying pan. Cook on medium-low for 7-8 minutes
4. Meanwhile, drain the jackfruit and pull apart the strands using your hands or a fork. Then, add it to the pan together with vegetable stock, hot sauce and Worcestershire sauce. Continue cooking for around 15 minutes on high, stirring occasionally, until the jackfruit starts to crisp up and brown.
5. Add coconut oil to your pan and warm on side or a tortilla on medium-low heat.
6. Flip the tortilla and warm until it has a light brown texture
7. Add chedder cheese to one half of the tortilla.
8. Add jackfruit on top of cheese and add another layer of cheese. Fold the side of the tortilla with no ingredients on top of the side with ingredients. Should look like an empanada or calzone in shape.
9. Fry in pan on medium heat until each side is crispy and golden brown.
10. Serve while hot
11. Can also pair with guacamole or cut a fresh avocado and place on top

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