Chunky Chick'n Avocado Pesto Quesadilla
- 1 avocado, pitted and scooped
- 1 cup fresh basil
- 2 cloves fresh garlic
- 1 lemon, juice
- 1 zest of lemon
- to tastesalt & pepper
- 1 tbspolive oil
- 1 tspnutritional yeast (optional)
- 2-3 tbspwater
- 4 flour or brown rice tortillas
- Avocado Pesto
- 1 cup vegan shredded mozzarella cheese
- 1/2 cupfinely chopped tomatoes (optional)
- 1/2 cupgardein chick'n scallopini
- for servingvegan sour cream
Heat a vegan butter or high heat coated griddle or large pan to medium heat.
Spread avocado pesto generously on 1 side of each of the tortillas. Place 2 tortillas, pesto side up, onto pan or griddle. Depending on the size of your griddle or pan, you may have to make 1 at a time.
Spread 1/4 cup of cheese evenly, in a single layer, over the pesto. Sprinkle 1/4 cup of the tomatoes and gardein chick’n scallopini over the cheese, covering with another half cup of cheese. Top with a tortilla, pesto side down onto the cheese, pressing down to flatten. Flip after 2-3 minutes with a large spatula, making sure not to lose the filling. Using 2 spatulas is a good method!
Cook for an additional 2-3 minutes, making sure the tortilla is golden brown and crispy but not burned. remove from heat.
Repeat if needed to make a second quesadilla.
Place quesadillas on a plate and slice into triangle wedges, like a pizza. Serve with extra pesto or a dollop of vegan sour cream on each wedge and enjoy!
***This Chef Inspired recipe was created by our good friend, The Healthy Voyager!