BBQ Jackfruit Quesadillas
Updated: May 1
We just processed a few pounds of Jackfruit from Monika & Brian's tree -- it was huge! After freezing most of it, I mixed the rest of it up with BBQ sauce. We felt like just having appetizers so I came up with this recipe and it was a hit with both of us. We will definitely make this again!
Green Jackfruit (canned or fresh - if fresh, refer to the Jackfruit Processing instructions)
BBQ sauce (homemade or bottled)
Red Cabbage (or other greens)
Coconut Rice (optional white rice)
Flour tortillas (any flavor, spinach pictured above)
Grated Mexican Cheese
Salsa (homemade or bottled)
Make rice, BBQ and salsa ahead of time, if homemade. Sauté an onion and add it with a can of black beans to the Jackfruit BBQ mixture.
Heat up all ingredients in the microwave to get them hot. Spray a little cooking spray or Olive Oil in a frying pan. Using a low heat, add 1 flour tortilla and heat up both sides so it warms up and gets covered with some oil.
Add ingredients to one side of the tortilla with the cheese last and heat up until the tortilla starts turning golden brown and a little crispy. Flip it over and add some extra cheese on top and wait until the other side is the same.
Remove from heat and cut in 4 slices. Garnish with scallions, cilantro (only had dried), and black olives and salsa for dipping. My avocados were not quite ripe, but definitely would add that, along with a dollop of sour cream or guacamole. As with any recipe, use what you have in the house. Now go check out some of the awesome Margherita recipes on this site to pair with this pupu!