Place a large pan over medium heat with 2-3tbsp of oil, and cook the onions until soft and tender, for about 5 minutes. Add the garlic and cook for another minute until fragrant. Add the chipotle peppers and the diced tomatoes with their liquid. Stir frequently and cook until the sauce thickens and the liquid has mostly evaporated (about 20 minutes). Stir in The Meatless Farm Co ground, green onions and cilantro. Reduce the heat to low, enough to keep the mixture warm.
Heat a clean skillet on medium heat. We like to add a touch of oil to make the tortilla extra crispy, but that’s not necessary, it’s just a matter of preference. Place the tortilla on the hot skillet, cover with a layer of cheese, then spread some of The Meatless Farm Co chipotle mixture over one side. Once the cheese has melted, fold the tortilla to make your quesadilla. Repeat with remaining tortillas, they can be kept warm in the oven until you’re ready to serve. Allow them to rest for a couple of minutes before slicing to ensure everything doesn’t ooze out.
Serve with fresh lime slices, sour cream, avocado slices and extra cilantro.
2-3 tbsp olive oil
1 pack Meatless Farm ground
1 medium red onion diced
2-3 sticks celery, diced (optional)
3 garlic cloves, peeled & minced
14oz chopped tomatoes with liquid
4 tbsp chipotle in adobo minced
4 green onions thinly sliced
1 handful cilantro, roughly chopped
6 large flour tortillas
4 cups cheddar cheese
Serve with sour cream, lime, cilantro, avocado etc.