- 1 (20 ounce) can Green Jackfruit in brine
- 1 tablepsoon neutral oil
- 1/ 2 red onion, finely chopped
- 3/ 4 cup barbeque sauce
- 1/ 2 teaspoon chili powder
- 1/ 2 teaspoon garlic powder
- 1/ 4 teaspoon Kosher salt
- 1/ 4 teaspoon pepper
- 1 tablespoon water
- 1 cup fresh spinach
- 6 medium flour tortillas
- 1 cup vegan cheddar cheese
- 1/ 4 cup cilantro, leaves, picked
Drain, rise, and pat jackfruit dry. Using a fork, shred jackfruit chunks into bite sized pieces.
Heat a pan with oil over medium heat. Add jackfruit and onion and cook until fragrant and slightly softened, about 5 minutes.
Add barbecue sauce, chili powder, garlic powder, salt, pepper, and water to the pan and stir. Cover and simmer on medium-low heat for 10 minutes, stirring occasionally. Add the fresh spinach, stir, and set jackfruit mixture aside.
Over medium heat, heat a medium pan with neutral oil. Add the tortilla, sprinkle on vegan cheese and bbq jackfruit and top with another tortilla. Flip the quesadilla and cook for an additional 2 minutes or until the cheese has melted and the tortilla is lightly golden. Repeat until you have assembled all of the quesadillas.
Cut quesadillas, garnish with cilantro, and eat!