This is made similar to my Mushroom Quesadillas with Chiles and Chipotle Cheese, only instead of mushrooms and chiles, I’ve used a spicy soy protein mixture. These meatless crumbles soak up liquid and seasonings very well, and because it’s frozen loose in a package, you can scoop out as much — or as little — as you need for a dish. You do not need a quesadilla maker to make quesadillas. All you need is a good skillet (I use a big cast iron skillet, but a non-stick skillet would probably work as well.)
The trick, as always, is to not overload the quesadillas with too much filling in addition to the cheese. The whole idea is that the cheese acts as glue. There’s always a chance of filling falling out when you eat quesadillas, but if you don’t overload the tortillas, cheese will do a pretty good job of holding things together.
I used Mexene chili powder. Most pre-mixed chili powders aren’t extremely spicy, but if what you use has a strong kick, you might need to adjust to your tastes. Most chili powder combinations also have cumin, but I add a bit more to balance things out since some of the quesadillas’ spicy flavor is coming from the chipotle cheese. If using plain cheddar or some other unseasoned cheese, you could increase the spiciness of the soy crumbles by adding red pepper, Hungarian hot paprika, cayenne powder, or Tabasco, etc. Also be aware that there are now a number of different brands of chipotle cheddar cheese on the market and the heat of the cheese may vary between brands.
This makes enough filling for at least 5 quesadillas, maybe 6, depending on how much filling you use in each one. It also depends on the size of tortilla you use. I prefer the medium sized which are larger than taco-sized, but significantly smaller than the big burrito size. I’ve tried using both the smaller and larger for quesadillas and the small just seemed too small and the large was extremely awkward to turn over — even with my big spatula.
- 1 1/2 cups Simple Truth Meatless Crumbles
- 2 Tbls chili powder
- 1 tsp cumin
- Block of chipotle cheddar
- medium sized flour tortillas
Simmer the meatless crumbles in a small amount of water with the spices, stirring well, until it’s cooked down. Use just enough water that it can soak it up and simmer for just a few minutes. The filling will be moist but it shouldn’t be liquidy.
You can assemble the quesadillas either on a plate next to the stove, or in the skillet itself. Place a generous amount of the cheese on the tortilla, but not all the way out to the edge. I used sliced cheese; it’s faster and easier than grating and I seems like I have a better idea of how much cheese and what the coverage of the cheese will be with slices. Do whatever works best for you.
Spoon two generous spoonfuls of the seasoned meatless crumbles onto the cheese. Top with another flour tortilla. Toast each side of the tortilla on the ungreased skillet for a couple of minutes on medium heat. It should be browned and slightly crispy. This only takes one or two minutes, depending on your stove. Flip using the biggest spatula you have and toast the other side. (I have an enormous round spatula that I use for many things.) The cheese should be melted enough to hold the thing together when you turn it over.
Cut each round into 6 wedges and serve hot with salsa on the side. People will eat them as fast as you make ’em, so make the first one for yourself to snack on while you toast up the others. 😉 Prep on the filling (slicing, simmering) takes mere minutes and assembling and cooking just a few minutes more. This is a fast fun meal and one that can usually be made from ingredients on hand. (I always have flour tortillas, meatless crumbles, and some kind of cheddar on hand.)