These Crispy Buffalo Plant Chicken Quesadillas are a bold, flavour-packed, plant-based twist on a Cinco de Mayo favourite. Daring Shredded Plant-Based Chicken is seasoned, seared, and tossed in tangy buffalo sauce, then stuffed into tortillas with melty vegan mozzarella and crisped to golden perfection. The real finishing touch? A blended cilantro lime crema made with vegan sour cream, jalapeño, and fresh garlic that takes every bite over the top. Ready in under 30 minutes, this easy vegan quesadilla recipe is perfect for Cinco de Mayo celebrations, game day snacking, quick weeknight dinners, or any time you’re craving something crispy, spicy, and seriously satisfying.
2-6Serves
20 minsCook
10 minsPrep
Season and sear the Daring Shredded Plant Chicken:
Add the Daring Shredded Plant-Based Chicken to a large bowl along with the onion powder, garlic powder, paprika, salt, and pepper. Mix until well coated.
Heat a large, well-oiled pan over medium heat. Add the seasoned chicken and let it sit undisturbed for about a minute to develop a nice sear. Then stir and continue cooking until golden brown and cooked through.
Add the buffalo sauce:
Reduce the heat to low. Add the buffalo sauce, minced parsley, and agave to the pan and stir until the chicken is fully coated and the sauce is warmed through.
Assemble the quesadillas:
Lay out your tortillas and add a generous scoop of buffalo plant chicken to one half of each. Top with as much vegan mozzarella as you’d like, then fold the tortilla over to close.
Crisp the quesadillas:
Heat a well-oiled pan over medium heat. Cook each quesadilla for 2–3 minutes per side until crispy and golden. Work in batches as needed.
Make the cilantro lime crema:
Add the vegan sour cream, vegan mayo, jalapeño, cilantro, garlic cloves, and lime juice to a blender. Blend until smooth. Taste and season with salt and pepper as needed.
Serve:
Slice the quesadillas and serve warm alongside the cilantro lime crema for dipping.
And enjoy!
