Quesadillas are a quick and healthy meal, and this vegetarian quesadilla recipe with Black Garlic Essence is very, very more-ish. This recipe is courtesy of Black Garlic superfan Manuela.
Replace the jackfruit with chicken if you prefer.
You will find the main quesadilla recipe below. Included here as a bonus is a spicy tomato sauce that makes a great accompaniment together with guacamole and black garlic sour cream.
Tomato Sauce for Quesadillas
• 1 tablespoon vegetable oil
• 3x tomatoes (ripe and sliced into cubes)
• 2x chili peppers (chipotle)
• 2x garlic cloves (peeled and minced)
• coriander (chopped)
1. Add the oil to a frypan on medium heat. Sauté the tomatoes, chili peppers and garlic for about 5-7min.
2. Add the ingredients to a food processor with coriander and a pinch of salt. Puree until smooth. Enjoy as a topping on your quesadillas.
Black Garlic and Jackfruit Quesadillas
Quesadillas are a quick and healthy meal, and this vegetarian quesadilla recipe with Black Garlic Essence is very, very more-ish.
Replace the jackfruit with chicken if you prefer. Serve the quesadillas with black garlic sour cream and guacamole.
6 large whole wheat tortillas or wraps
1 can of black beans
1 can of jack fruit in brine
1/2 cup of corn
grated cheese (as much as you want)
2 tbsp of Black Garlic Essence
1 tbsp of olive oil
1 1/2 cup of mushrooms sliced
In a large pan, cook the mushrooms with olive oil for approx. 7min.
Pull apart the jack fruit chunks into strings and add it in a medium size bowl. (For meat, replace it with chicken.)
On a plate, mash the black beans with a fork and add it to the jackfruit.
Add other ingredients into the bowl : corn, grated cheese, Black Garlic Essence, and mushrooms.
Mix it well with a spoon.
Spread the mix between two tortillas or wraps.
Cook in a large fry pan over medium heat for 5-7 min each and flip it half way.
Serve with black garlic sour cream recipe, and guacamole. Enjoy!