• 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 a can of chickpeas and lay on a clean kitchen towel to dry. Next 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 then refrigerate.
• Roughly chop chickpeas.** Next 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

• 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.
• 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.