Vegan Buffalo Chicken Quesadilla
This Vegan Buffalo Chicken Quesadilla is a plant-based twist on the classic bar food favorite. With tender shredded jackfruit coated in bold buffalo sauce, creamy cashew-based spread, and perfectly melted vegan cheese, this recipe delivers all the flavor and texture of the original. It's crispy, spicy, and satisfying—perfect for game nights, parties, or a comforting meal at home.
Ingredients
- For the "Chicken" Base:
- Amount Unit Name Notes
- 2 20- oz cans young green jackfruit in water not syrup or brine
- 1 cup Frank’s RedHot sauce essential for authentic flavor
- 2 tbsp olive oil for cooking
- 1 tbsp apple cider vinegar adds tang
- 2 tsp garlic powder for seasoning
- 1 tsp onion powder enhances flavor
- 1 tsp smoked paprika adds depth
- 1/2 tsp celery salt optional but recommended
- — — fresh ground black pepper to taste
- For the Vegan Cream Cheese Spread:
- Amount Unit Name Notes
- 2 cups raw cashews soaked overnight
- 2 tbsp lemon juice for tanginess
- 1 tbsp apple cider vinegar balances flavors
- 1 tsp white miso paste umami boost
- 1/4 cup nutritional yeast cheesy flavor
- 1/2 tsp garlic powder for seasoning
- — — salt to taste
- — — water for blending
- For Assembly:
- Amount Unit Name Notes
- 8 large flour tortillas whole wheat recommended
- 2 cups vegan mozzarella shreds melts well
- 1 cup vegan cheddar shreds adds sharpness
- 2 stalks celery finely diced
- 1/4 cup red onion minced
- 2 tbsp vegan butter for grilling
- — — fresh cilantro optional for garnish
Instructions
- Prepare the Jackfruit "Chicken"
- Drain and rinse the jackfruit thoroughly.
- Shred the jackfruit by hand, removing tough core pieces.
- Press out excess moisture using kitchen towels.
- Heat olive oil in a cast-iron skillet over medium heat.
- Add shredded jackfruit and dry seasonings; cook for 15-20 minutes, stirring occasionally.
- Pour in the hot sauce and apple cider vinegar. Simmer for another 15-20 minutes until the sauce is absorbed and edges caramelize.
- Make the Cream Cheese Spread
- Drain soaked cashews and add them to a high-speed blender.
- Add lemon juice, apple cider vinegar, miso paste, nutritional yeast, garlic powder, and salt.
- Blend, adding water gradually, until smooth. Adjust seasoning to taste.
- Assemble the Quesadillas
- Heat a large skillet over medium heat.
- Spread a layer of cashew cream cheese on one half of each tortilla.
- Add a layer of buffalo jackfruit, then sprinkle with vegan mozzarella, cheddar, celery, and red onion.
- Fold the tortilla in half and brush the outer sides with vegan butter.
- Cook the Quesadillas
- Place each quesadilla in the skillet and cook for 3-4 minutes per side until golden brown and crispy.
- Remove from heat and let rest for 2 minutes before slicing.
Notes
- For a mild version: Mix the hot sauce with melted vegan butter.
- For a gluten-free option: Use gluten-free tortillas.
- Storage: Refrigerate assembled but uncooked quesadillas for up to 24 hours or freeze for up to 3 months.
- Reheating: Skillet is best for maintaining crispiness; oven works well too.