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Main Dish

Vegetarian Barbacoa Quesadilla

This quesadilla has all the flavor, without the meat.

  • Sysco Culinary Team
  • Houston, TX

Serves 4

Email article

Ingredients

Plant Based Barbacoa

Pico de Gallo

For Serving

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Sysco Simply Plant Based Protein (Pulled Oats™) is made of a superfood blend of oats, beans, and peas. It has the neutral flavor and "pulled" texture to replace the meat traditionally used in barbacoa, paired with melted Oaxacan cheese for a rich and flavorful quesadilla.

Directions

For the Plant Based Barbacoa

  1. Heat oil in a saucepan over medium-high heat; add plant based protein and cook until golden brown, about 5 minutes, stirring frequently.
  2. Add garlic and chipotle peppers; cook until fragrant, about 2 minutes, stirring frequently.
  3. Add remaining ingredients and cook until liquid is mostly absorbed, about 20 minutes.
  4. Refrigerate in an airtight container up to 6 days. Makes about 2¼ cups.

For the Pico de Gallo

  1. Toss all ingredients in a bowl; refrigerate in an airtight container up to
    3 days. Makes about 1¾ cups.

For Serving

  1. Fill 1 tortilla with ½ jalapeño pepper, ¾ cup cheese, and about ½ cup plant based barbacoa.
  2. Brush outside of tortilla with butter. Cook quesadilla on flat-top griddle over medium heat until golden brown and crisp, about 5 minutes, turning once.
  3. Cut into wedges and serve with a portion of each avocado, Mexican crema, and Pico de Gallo.
Vegetarian Barbacoa Quesadilla
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