BBQ Jackfruit and Coleslaw Quesadilla

This BBQ Jackfruit and Coleslaw Quesadilla is a twist on a BBQ jackfruit sandwich

If you haven’t tried jackfruit yet, what are you waiting for? It is so versatile and easy to work with! This recipe uses canned young green jackfruit so most of the work is already done for you. Jackfruit from a can doesn’t really have any flavor so it easily soaks up what ever flavor you give it!

I have also added chopped up chickpeas. I always try and a protein source to my meals to keep me full for longer. So feel free to skip the chickpeas if they aren’t your jam, though you can hardly even tell they are there! If you’d like you can add a different protein source.

This quesadilla has everything you’d want its cheesy, smoky and tangy!

How to make this BBQ jackfruit and coleslaw quesadilla

What you will need

Full recipe with measurements in recipe card below

• Can green jackfruit in brine or water
• Can of chickpeas
• Burrito size tortillas
• Vegan cheese
• BBQ sauce
• Brown sugar
• Cayenne powder
• Garlic powder
• Onion powder
• Smoked paprika
• Cumin
• Salt
• Shredded cabbage and carrot mix
• Vegan mayo
• Apple cider vinegar
• maple syrup
• black pepper
• Lime juice

Method

• Drain the jackfruit and add it to a bowl, cover with water. Let sit for about 10 minutes or until you’re finished making the dry rub. *see notes
• Mix all dry rub ingredients together.
• Rinse and drain chickpeas then lay on a clean kitchen towel to dry. Drain the jackfruit and lay on the same towel in a single layer to dry while the coleslaw is being made.
• Combine all of the coleslaw ingredients in a bowl (shredded cabbage and carrot mix, vegan mayo, apple cider vinegar, maple syrup, black pepper, salt and lime juice) then refrigerate.
• Roughly chop chickpeas
• Add chopped chickpeas to a bowl and then start pulling the jackfruit strands apart to resemble pulled pork. Sprinkle the dry rub into the bowl making sure the jackfruit and chickpeas are well coated.
• Add the chickpeas and jackfruit to a greased baking sheet in a single layer. Cook on 400 degrees for 10 minutes flip then cook for another 5 minutes. Cook until the jackfruit is slightly dried out but not overcooked.***
• Once the jackfruit is done add ¾ cup- 1 cup of bbq sauce and stir coating well.

Assembly

1. Add vegan cheese on one side of the quesadilla then add the jackfruit/chickpea mix then add a bit of coleslaw and top with a little more vegan cheese.
2. 2. Once Assembled cook in a covered large greased frying pan on medium/low heat to melt the vegan cheese. Cook until golden on both sides.

Notes

1. I let it soak in water for a little bit because jackfruit that is packaged in brine has a slight briny taste that I am not a fan of.
2. I’ve added chickpeas to this recipe for added protein to keep you full for longer. I roughly chop them so they are not as obvious in the quesadilla. You can omit if you don’t like chick peas.

If you are looking for more lunch recipes I think you will also love this Vegan Tempeh Reuben Sandwich, this Copycat TTLA Sandwich, and this Spicy Peanut Soup.

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