red onion, diced
garlic, peeled and minced
chipotle in adobo, minced
tomatoes with liquid, chopped
green onions, thinly sliced
cilantro, roughly chopped
In a large pan, heat olive oil over medium heat until soft and tender (5 mins). Add to cook garlic until fragrant.
Add to stir chipotle in adobo and tomatoes with liquid until sauce thickens and liquid has most evaporated (20 mins).
Stir in Meat Free Ground, green onions, and cilantro. Reduce heat to low just to keep it warm.
sour cream, to serve
cilantro, to serve
In a skillet over medium heat, add olive oil if you like your flour tortillas extra crispy. Place flour tortillas and top with a layer of cheddar cheese. Spread some Meat Free Ground mixture on one side.
Once cheddar cheese has melted, fold flour tortillas to make
your quesadilla. Repeat for remaining flour tortillas.
Allow them to rest for 2 mins before slicing to ensure its contents don't ooze out.
Serve with lime, sour cream, avocado, and cilantro.