Description
Delicious Barbecue Tempeh & Coleslaw Quesadillas that are perfect for a quick meal.
Ingredients
Scale
- 1 cup tempeh, crumbled
- 1 cup barbecue sauce
- 1 tablespoon olive oil
- 1 cup shredded green cabbage
- 1 cup shredded carrots
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 8 flour tortillas (8-inch)
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
Instructions
- In a skillet over medium heat, add olive oil and crumbled tempeh. Cook for about 5 minutes until lightly browned. Stir in barbecue sauce and cook for another 2-3 minutes until heated through. Remove from heat and set aside.
- In a medium bowl, combine shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Mix well to create the coleslaw.
- Heat a large skillet or griddle over medium heat. Place one tortilla in the skillet and sprinkle ¼ cup of cheddar cheese over half of the tortilla.
- Add about ¼ cup of the barbecue tempeh mixture on top of the cheese, followed by ¼ cup of coleslaw. Fold the tortilla in half and cook for 2-3 minutes until the bottom is golden brown.
- Carefully flip the quesadilla and cook for another 2-3 minutes until the other side is golden and the cheese is melted. Remove from the skillet and repeat with the remaining tortillas and fillings.
- Cut each quesadilla into wedges and garnish with fresh cilantro if desired. Serve warm.
Notes
- For a spicier kick, add sliced jalapeños to the barbecue tempeh mixture.
- Substitute the coleslaw with a fresh avocado salsa for a creamier texture and added flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 15mg
Keywords: Barbecue Tempeh & Coleslaw Quesadillas