Before I was vegan Chili’s (the restaurant) southwest chicken eggrolls were my jam. Because I can never find vegan egg roll wrappers near me I decided to recreate them as quesadillas. A plus is these require no deep frying. This recipe makes a BIG batch of southwest chicken filling so if we’re not in the mood for multiple quesadillas we’ll save some of the mixture and have it over rice for lunch the next day.
These southwest chicken quesadillas are:
- gluten free (use corn tortillas and gluten free cheese, like daiya)
- high in protein
Let’s get started: Add your veggie chicken to your pan with a little oil (I used beyond chicken strips) and saute for 5 minutes under tender. Still in the pan, break up into bite sized pieces with your cooking utensil.
Add your chopped spinach and let wilt.
Add the rest of your ingredients omitting the cheese: green chiles, green onion, spices, rinsed & drained black beans, frozen corn, lime juice.
Warm all ingredients through and put aside.
In the center of a large, dry, non-stick pan add your tortilla to medium heat. To one HALF of your tortilla add the dairy free cheese, a few spoonfuls of chicken mixture, and more cheese on top. Fold the other half of your tortilla on top and press down with a spatula. Cover and let cheese melt for 2 minutes. Carefully flip quesadilla and brown other side. Remove when tortillas have browned nicely on each side.
pro tip: Unless you are gluten intolerant, use large flour tortillas. The half-moon technique is easier to flip than a quesadilla made with two tortillas.
Cut in half and serve up with vegan sour cream, guacamole, green onions, hot sauce or cilantro. This is the perfect weeknight meal that the whole family would enjoy.