Introduction to Barbecue Tempeh & Coleslaw Quesadillas
Hey there, fellow home cooks! If you’re anything like me, you know that life can get pretty hectic, especially when you’re juggling family, work, and everything in between. That’s why I’m excited to share my recipe for Barbecue Tempeh & Coleslaw Quesadillas. This dish is not only a quick solution for a busy day, but it also packs a punch of flavor that will impress your loved ones. Imagine biting into a warm, cheesy quesadilla filled with smoky tempeh and crunchy slaw—pure bliss! Let’s dive into this delightful recipe that’s sure to become a family favorite.
Why You’ll Love This Barbecue Tempeh & Coleslaw Quesadillas
Let’s be real—who doesn’t love a meal that’s quick, easy, and downright delicious? These Barbecue Tempeh & Coleslaw Quesadillas check all the boxes! They come together in just 30 minutes, making them perfect for those busy weeknights. Plus, the combination of smoky tempeh and crunchy slaw creates a flavor explosion that will have your family asking for seconds. Trust me, this dish is a game-changer!
Ingredients for Barbecue Tempeh & Coleslaw Quesadillas
Before we get cooking, let’s gather our ingredients for these scrumptious Barbecue Tempeh & Coleslaw Quesadillas. Each component plays a vital role in creating that perfect balance of flavors and textures. Here’s what you’ll need:
- Crumble Tempeh: This plant-based protein is the star of the show! It’s packed with nutrients and has a lovely nutty flavor that pairs beautifully with barbecue sauce.
- Smoky Barbecue Sauce: Choose your favorite brand or make your own! This sauce adds a rich, smoky sweetness that elevates the tempeh to new heights.
- Extra Virgin Olive Oil: A splash of this oil helps sauté the tempeh to golden perfection, adding a touch of healthy fat to the mix.
- Green Cabbage: Finely shredded, this crunchy veggie adds a refreshing crunch to the slaw. It’s also a great source of fiber!
- Grated Carrots: These sweet little orange gems not only brighten up the slaw but also add a pop of color and extra nutrients.
- Creamy Mayonnaise: This is the secret to a luscious slaw! It binds everything together and adds a creamy texture that balances the crunch.
- Apple Cider Vinegar: A splash of this tangy vinegar gives the slaw a zesty kick, cutting through the richness of the mayonnaise.
- Honey: Just a touch of sweetness to balance the tanginess of the vinegar. You can also use maple syrup for a vegan option!
- Flour Tortillas: These are the perfect vessel for our fillings! They’re soft, pliable, and hold everything together beautifully.
- Sharp Cheddar Cheese: Grated cheese adds a melty, gooey goodness that makes every bite irresistible. Feel free to swap it for a dairy-free alternative if needed.
- Salt and Freshly Ground Black Pepper: Essential for seasoning! A little sprinkle enhances all the flavors in the dish.
- Chopped Fresh Cilantro (optional): This herb adds a fresh, vibrant touch to the finished quesadillas. If you’re not a fan, feel free to skip it!
For exact measurements, you can find them at the bottom of the article, ready for printing. Now that we have our ingredients lined up, let’s get ready to whip up these delightful quesadillas!
How to Make Barbecue Tempeh & Coleslaw Quesadillas
Now that we have our ingredients ready, let’s dive into the fun part—making these Barbecue Tempeh & Coleslaw Quesadillas! I promise, it’s easier than you might think. Just follow these simple steps, and you’ll have a delicious meal on the table in no time.
Step 1: Sauté the Tempeh
First things first, let’s get that tempeh sizzling! Heat a tablespoon of extra virgin olive oil in a skillet over medium heat. Once the oil is hot, add the crumbled tempeh. Sauté it for about 5 minutes, stirring occasionally, until it starts to brown. This step is crucial because browning adds a lovely depth of flavor. Now, pour in the smoky barbecue sauce and stir well. Cook for an additional 2-3 minutes until everything is heated through and coated in that delicious sauce. Set this mixture aside while we prepare the slaw.
Step 2: Prepare the Slaw
In a separate bowl, it’s time to whip up our zesty slaw! Combine the finely shredded green cabbage and grated carrots. These two ingredients create a crunchy base that pairs perfectly with the smoky tempeh. Next, add the creamy mayonnaise, apple cider vinegar, honey, salt, and freshly ground black pepper. Mix everything together until well combined. You want that slaw to be creamy yet tangy, with just the right amount of sweetness. Trust me, this slaw is going to be the star of the show!
Step 3: Assemble the Quesadilla
Now comes the fun part—assembling our quesadillas! Preheat a large skillet or griddle over medium heat. Lay one tortilla flat in the skillet. Sprinkle half of it with about ¼ cup of grated sharp cheddar cheese. This cheesy goodness is what makes every bite irresistible! Next, spoon ¼ cup of the smoky tempeh mixture over the cheese, followed by ¼ cup of the crunchy slaw. Fold the tortilla in half, covering the fillings. It’s like a delicious little pocket of joy!
Step 4: Cook the Quesadilla
Time to cook! Let the quesadilla sizzle in the skillet for about 2-3 minutes, or until the underside is golden brown and the cheese begins to melt. This is where the magic happens! Carefully flip the quesadilla over and cook for another 2-3 minutes until the other side is golden and the cheese is fully melted. If you’re feeling fancy, you can press down gently with a spatula to help everything meld together. Once cooked, remove it from the heat and repeat the process with the remaining tortillas and fillings.
Step 5: Serve and Enjoy
Finally, it’s time to dig in! Slice each quesadilla into wedges and sprinkle with chopped fresh cilantro if desired. Serve them warm, and watch your family’s eyes light up with delight. These Barbecue Tempeh & Coleslaw Quesadillas are perfect for a quick weeknight dinner or a fun weekend lunch. Enjoy every cheesy, smoky, and crunchy bite!
Tips for Success
- Prep your ingredients ahead of time to save precious minutes during cooking.
- Don’t rush the sautéing process; browning the tempeh adds depth to the flavor.
- Feel free to customize the slaw with your favorite veggies for added crunch.
- Use a non-stick skillet to prevent sticking and make flipping easier.
- Experiment with different cheeses or add spices for a unique twist!
Equipment Needed
- Skillet or Griddle: A non-stick skillet works wonders, but any large skillet will do.
- Spatula: A sturdy spatula is essential for flipping those quesadillas with ease.
- Mixing Bowls: You’ll need a couple for the tempeh and slaw.
- Measuring Cups: Handy for portioning out ingredients, but you can eyeball it if you’re feeling adventurous!
Variations
- Spicy Kick: Add diced jalapeños to the tempeh mixture for a fiery twist that will wake up your taste buds!
- Mango Salsa: Swap out the slaw for a fresh mango salsa. The sweetness of the mango pairs beautifully with the smoky tempeh.
- Vegan Option: Use a plant-based mayonnaise and swap the cheddar cheese for a dairy-free alternative to make this dish completely vegan.
- Different Proteins: If tempeh isn’t your thing, try using shredded chicken or black beans for a different protein source.
- Herb Infusion: Mix in fresh herbs like dill or parsley into the slaw for an extra layer of flavor and freshness.
Serving Suggestions
- Fresh Fruit Salad: A light and refreshing fruit salad pairs perfectly with the smoky flavors of the quesadillas.
- Chilled Beverages: Serve with iced tea or a sparkling lemonade for a delightful contrast.
- Presentation: Arrange the quesadilla wedges on a colorful platter and garnish with extra cilantro for a pop of color!
FAQs about Barbecue Tempeh & Coleslaw Quesadillas
Got questions about these delicious Barbecue Tempeh & Coleslaw Quesadillas? You’re not alone! Here are some common queries I’ve encountered, along with my answers to help you out.
1. Can I make Barbecue Tempeh & Coleslaw Quesadillas ahead of time?
Absolutely! You can prepare the tempeh and slaw in advance and store them in the fridge. When you’re ready to eat, just assemble and cook the quesadillas. This makes for a quick meal on busy nights!
2. What can I substitute for tempeh in this recipe?
If tempeh isn’t your thing, you can easily swap it out for shredded chicken, black beans, or even sautéed mushrooms. Each option will bring its own unique flavor to the Barbecue Tempeh & Coleslaw Quesadillas.
3. How do I store leftovers?
Leftover quesadillas can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop them in a skillet over medium heat until warmed through, or use the microwave for a quicker option.
4. Can I freeze these quesadillas?
Yes, you can freeze the assembled quesadillas! Just wrap them tightly in plastic wrap and then in aluminum foil. When you’re ready to enjoy them, thaw in the fridge overnight and cook as directed.
5. What are some good sides to serve with Barbecue Tempeh & Coleslaw Quesadillas?
These quesadillas pair wonderfully with a fresh fruit salad, a side of guacamole, or even a light green salad. The refreshing sides balance the smoky flavors perfectly!
Final Thoughts
Making Barbecue Tempeh & Coleslaw Quesadillas is more than just cooking; it’s about creating a moment of joy for you and your loved ones. The smoky flavors combined with the crunch of fresh slaw make each bite a delightful experience. Plus, knowing you whipped up something delicious in just 30 minutes? That’s a win in my book! Whether it’s a busy weeknight or a casual weekend lunch, these quesadillas are sure to bring smiles to the table. So grab your ingredients, and let’s make some memories together, one quesadilla at a time!
Print
Barbecue Tempeh & Coleslaw Quesadillas Delight You!
Delicious Barbecue Tempeh & Coleslaw Quesadillas that combine smoky flavors with crunchy slaw.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 cup crumbled tempeh
- 1 cup smoky barbecue sauce
- 1 tablespoon extra virgin olive oil
- 1 cup finely shredded green cabbage
- 1 cup grated carrots
- ½ cup creamy mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 8 large flour tortillas
- 2 cups grated sharp cheddar cheese
- Salt and freshly ground black pepper to taste
- Chopped fresh cilantro for garnish (optional)
Instructions
- Heat the olive oil in a skillet over medium heat. Add the crumbled tempeh and sauté for about 5 minutes until it starts to brown. Pour in the smoky barbecue sauce and stir well, cooking for an additional 2-3 minutes until everything is heated through. Set the mixture aside.
- In a separate bowl, mix together the shredded cabbage, grated carrots, mayonnaise, apple cider vinegar, honey, salt, and pepper until well combined, creating a zesty slaw.
- Preheat a large skillet or griddle over medium heat. Lay one tortilla flat in the skillet and sprinkle half of it with ¼ cup of cheddar cheese.
- Spoon ¼ cup of the smoky tempeh mixture over the cheese, then add ¼ cup of the crunchy slaw on top. Fold the tortilla in half and cook for 2-3 minutes until the underside is golden brown and the cheese begins to melt.
- Flip the quesadilla gently and cook for another 2-3 minutes until the other side is golden and the cheese is fully melted. Remove from the heat and repeat the process with the remaining tortillas and fillings.
- Slice each quesadilla into wedges and sprinkle with chopped cilantro if desired. Serve immediately while warm.
Notes
- For an extra kick, mix in diced jalapeños with the tempeh.
- Swap out the slaw for a fresh mango salsa for a tropical twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 30mg