Jackfruit makes and excellent replacement for chicken, especially in things like quesadillas. I've made these a few different ways but I really love this recipe because it was super easy and full of flavor. You'll notice that I used some very special seasonings from my upcoming spice line debuting soon. Although they're not available just yet, you can still make this recipe using spices that you probably already have on hand.
Cook Time: 30 Minutes
2 cans of young green jackfruit in preferably in water but the Trader Joe's canned young green jackfruit in brine is great too. The key to getting the best flavor from your jackfruit is to make sure you buy YOUNG GREEN jackfruit. Otherwise your jackfruit may taste too sweet.
1/2 tsp of Trader Joe's Chicken-Less seasoning
1/2 tsp of onion powder
1/2 tsp of garlic powder
1/2 tsp of chipotle chili powder
1-1/2 tsp of chili powder
1/2 tsp of sea salt plus more to taste
4 tbs of extra virgin olive oil
1/4 cup of water of vegetable stock
2 handfuls of kale chopped
1 tbs of Trader Joe's Onion Crunch (totally optional)
about 6-8 small flour tortillas
1 package of vegan cheese (I use the Whole Foods 365 brand cheddar cheese)
First drain and rinse your jackfruit and squeeze out any excess liquid and remove any seed pods (I think they're creepy lol).
Now place a large skillet over medium heat and add in the oil.
Once the oil is hot add in the jackfruit and seasonings.
Cook while stirring occasionally for about 10 minutes.
Now carefully pour in the water or vegetable broth and kale..
Continue cooking the jackfruit for an additional 6-8 minutes while stirring occasionally.
Add salt and pepper to taste.
Now remove the jackfruit filling and wipe down your skillet and place it back over medium heat..
Add vegan butter to the pan.
Once the butter is hot add in the flour tortillas and add cheese and the jackfruit filling to one side and cook for about 3 minutes on each side.
Serve with fresh avocado and pico de gallo.