- 1/2 can Jacky F. Organic Jackfruit
- 2 tortillas
- 4 slices of plant-based cheese
- 150g tomatoes
- 1 onion
- 2 spoons corn
- 10g chilli pepper
- 2 spoons soy sauce
- 1 avocado
- 2 teaspoons lemon juice
- salt and pepper
- some coriander
- 1 small tomato
- 1 clove garlic
Remove the skin and use a fork to mash the avocado.
Mince the coriander, mash the garlic into a paste and add both to the avocado along with the lemon juice. Add salt and pepper to taste.
Chop the tomatoes into small cubes and add to the mixture.
Drain the jackfruit, rinse it well, chop into pieces and fry over medium heat. Cut the onion, chilli pepper and add to the jackfruit in the pan. Add some soy sauce to the mixture, the pepper powder, salt and black pepper.
Heat a skillet to medium-high heat (no oil) and cook the tortilla on each side for 2 minutes.
Tip: Weight down to prevent the tortilla from rising.
Spread the guacamole over the warm tortilla. Later on, you will place the tortilla with the guacamole over the other tortilla.
Cook the other tortilla similarly to the first tortilla. Add the cheese, tomatoes, corn and the jackfruit once you turn it over. Put the tortilla with guacamole on top.
Remove the quesadilla from the pan and slice into portions. Bon appetite!