This rich and spicy Vegan Quesadilla with Roasted Green Chiles is easy to make and sure to please!
A vegan quesadilla or a beanadilla is one of my go-to meals when I am in a hurry or feeling lazy. If you roast the green chiles ahead of time, they will be ready for an easy recipe, like this Vegan Quesadilla with Roasted Green Chiles.
You can add green chiles to all sorts of recipes. I have used them in tofu scrambles, on potatoes, in burritos, the list goes on... Keep them in the freezer or use them right away.
Vegan Monterey Jack and Tofutti cream cheese add a rich touch to the mildly spicy green chiles. I squeezed lime juice on them to add a bright note.
Actually, the lime wedges were put on the plate as props, but I am a firm believer in not putting anything on a plate unless it is meant to be eaten with the meal. After tasting the quesadillas with the lime juice I decided they were meant for this recipe.
Vegan Quesadilla with Roasted Green Chiles
This vegan quesadilla comes together in minutes!
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Vegan Quesadilla with Roasted Green Chiles
Ingredients
- 2 brown rice tortillas
- 4 tablespoons vegan cream cheese - I used Tofutti
- ¼ cup shredded vegan Monterey Jack - I used Follow Your Heart
- ½ cup roasted green chiles instructions follow
- olive oil
- handful of cilantro optional
- lime wedges optional
Instructions
- Spread vegan cream cheese on a tortilla. Sprinkle shredded vegan Monterey Jack on top of vegan cream cheese. Layer on chopped roasted green chiles on vegan cheese. Put the other tortilla on top.
- Heat olive oil in a skillet and cook until golden brown. Flip and cook the other side.
- Serve with cilantro and lime wedges.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Roasting Green Chiles
Instructions
I used Anaheim chiles, which are pretty mild. I roasted them over mesquite, which adds a nice smoky flavor to the chiles.
- Roast chiles over a grill, on a stovetop or in an oven. I roasted my chiles over a grill tower with mesquite chunk charcoal. Roast until blackened, turning frequently.
- Put in a zip lock bag. This will allow the chiles to steam so that it is easier to peel them.
- Slice off the stems and cut down the middle, making sure not to cut all the way through the chile. Using a knife, scrape off the skin, and deseed the chiles.
- You can now store your chiles in the freezer and use them as needed.
*Leaving them intact instead of cutting all the way through gives you more options on how to use them.
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