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BBQ Jackfruit Quesadillas with Cashew Cream

BBQ jackfruit quesadillas inspired by Jamaican flavors and made with a chili cashew cream! 100% plant-based and the best replacement to anything with pulled meat.
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Cook Time 30 mins
Servings 6 quesadillas

Ingredients
  

  • 2 20 oz. cans jackfruit use one can if you don't want leftover filling
  • 3 medium tortillas
  • ¾ cup chopped kale
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tbsp grated ginger
  • ½ tsp ground cumin
  • ½ tsp red chili powder
  • 1 tsp paprika
  • ½ tsp cayenne
  • ½ tsp ground cinnamon
  • 1 tsp black pepper
  • 2 tbsp BBQ sauce sub tomato paste
  • 2 tbsp coco aminos sub tamari or soy sauce
  • 1 tbsp lemon juice

Cashew Cream

  • ½ cup cashews soaked for 4+ hrs or 15 min in boiling water
  • 2 small green chilis
  • 1 tbsp nutritional yeast
  • 1 tbsp lemon or lime juice
  • pinch salt n pepper
  • water to thin

Instructions
 

  • Soak cashews overnight or in boiling water for 15 minutes. 
  • Squeeze excess liquid from the canned jackfruit.
  • Heat 2 tbsp olive oil in a large saucepan over medium heat.
  • Add onion and cook for about 2 minutes, until translucent. Add ginger and garlic and cook for another 1-2 minutes.
  • Add all spices: cumin, red chili powder, paprika, cayenne, cinnamon, and black pepper. Combine well for a minute.
  • Add the jackfruit and continue cooking for a few minutes before adding BBQ sauce, coco aminos, lemon juice, and ½ cup water. Cover and cook for 15 minutes. Add kale 3-4 minutes before the end of that period.
  • While the jackfruit cooks, blend all ingredients the cashew cream! Add water until it's creamy, so around ¼ cup.
  • Heat a pan over medium heat, no oil necessary. Cut tortillas in half and spread cashew cream on one half. Place on pan, add kale, add jackfruit to half of it, and fold in half. Cook on both sides for 2-3 minutes until it's CRISPY.