tropical quesadilla

tropical quesadilla

yield: serves 4

tropical quesadilla

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  • 1 pkggardein scallopini
  • 1/2 cupmayonnaise (vegan option available)
  • 2 tblspchipotle peppers in adobo sauce, pureed
  • 1 tblspcanola oil
  • 1 pkgfajita spice (simply organic)
  • 4flour or wheat tortillas
  • 1 cupmozzarella cheese (or vegan option)
  • 1 cuptropical fruit salsa (prepared)
  • 2 tblspcilantro chopped

tropical quesadilla


Thaw gardein chick’n for 15 minutes.

For the aioli:
In a small bowl mix together mayonnaise and pureed chipotle peppers.

For the chick’n:
Dredge chick’n in fajita spice. Fry the dredged scallopini in oil for 2-3 minutes on each side until golden brown and hot through, set onto cutting board and dice into 1/2”cubes.

Assembling the quesadilla:
Lay 2 tortillas on the counter and spread chipotle aioli over tortillas. Top with cheese, chick’n mixture, tropical fruit salsa and cilantro. Spread remaining cheese over toppings and place a tortilla on top.

Lay one of the cheese-covered tortilla in a 10” skillet over medium heat. cover and cook for 2 minutes checking frequently until the bottom tortilla is crisp and brown. turn-over, cover, and cook 2 minutes more until lightly browned and cheese is melted. cut each quesadilla into 4.