Vegan Chipotle Quesadilla
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Let’s make the Viral TikTok Quesadilla but VEGAN! Meaty Soy Curl Steak, Sauteed Veggies, Vegan Cheese, and of course the dipping sauce!
So in case you missed it, a few months back there was a bunch of folks on TikTok ordering a steak quesadilla from Chipotle with added fajita veggies. Then they’d take the honey chipotle vinaigrette and mix it with the sour cream for a dipping sauce. Everyone lost their minds over it. In fact, it got so bad Chipotle had to stop people from ordering it because it was screwing with their output!
But since it does sound amazing, and since it’s obviously not vegan, I thought “well surely I can make one that’s freakin delicious!” And it turns out I was right! This is one of the best things I’ve made in recent memory, and it’s pretty easy too!
ingredients for vegan chipotle quesadilla
The Chipotle Steak
For the vegan steak, you can use tofu like I did in my Cheesesteak Recipe, or mushrooms like I did in my Mushroom Fajitas recipe. But today we are using my good friend Soy Curls!
Chipotle honey VINAIGRETTE
The steak quesadilla is the star of the show, but the supporting cast of the chipotle honey vinaigrette and sour cream can not be understated! To make the vinaigrette you can use my recipe for VEGAN HONEY. Or you can use something like maple syrup or agave as well.
I recommend making the vinaigrette with a hand / immersion blender if possible. You can make it with a food processor too, you’ll just need to drizzle the oil in slowly.
Sour Cream
You can use store-bought vegan sour cream or you can make some from scratch using the recipe in my Chipotle Burrito Bowl Recipe. Either way, once we have the chipotle honey vinaigrette and sour cream, we’ll mix them together to make an insanely good dipping sauce!
veggies
All we need are 1-2 bell peppers and one red onion. For the bell peppers, I recommend cutting them into fajita style strips. And then I like to cut them into 1 – 2 inch long pieces. I always hate when you bite into a quesadilla and get one long strand of bell pepper. This will remedy that!
And I’ve never grilled red onions for some reason! But they are super good so better late than never!
how to make a vegan chipotle quesadilla
Rehydrate the soy curls in enough water to cover them for about 15 minutes. You can also use veggie broth and some gravy master instead of water.
Once hydrated, squeeze out as much liquid as you can.
Get a large skillet over medium heat and add the soy curls. Cook them down in some vegan beef broth.
Make the marinade and add the soy curls and toss to coat. Marinade in the fridge for at least 1 hour, but overnight is best. Then, over medium high heat, grill your soy curls until heated through.
Add in the bell peppers and red onions to the pan, and cook until they have some charring and have softened a bit.
Add some vegan cheese to the center of the tortilla and try to pile it into a square shape. Add some veggies and vegan steak and more cheese to your heart’s content.
Fold the tortillas sides together, and then fold the top and bottom section to form a seal and a square shape.
Grill the quesadilla in a bit of oil over medium heat for about 3 minutes per side, or until golden brown.
To make the dipping sauce, simply combine equal parts vegan sour cream and chipotle honey vinaigrette.
Cut the quesadilla in half into triangles, dip it and enjoy!
Storage
Store any leftovers in the fridge and eat within 3-5 days. I honestly made so much that I was eating this stuff for an entire week and I never got sick of it! It’s so good whether in burritos, bowls, tacos, or just spoonfuls straight from the fridge like a goblin!
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Vegan Chipotle Quesadilla
Ingredients
- Tortillas
- 1 - 2 bell peppers (sliced)
- 1 medium red onion (sliced)
- Shredded Vegan Cheese
Chipotle Steak
- 4 oz. dry soy curls (half a bag basically)
- 1/2 cup veggie broth
- 1 Tbsp gravy master (optional)
Marinade
- 1/4 cup vegan mayo
- 1/4 cup diced chipotles in adobo
- 1/2 cup veggie broth
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp nutritional yeast
- 1 tsp dried oregano
- 1 tsp dried cilantro (optional)
- 1/4 tsp cinnamon
- 5 cloves garlic (minced)
- 1 tbsp lime juice (or more to taste)
Dipping Sauce
- Equal parts Vegan Sour Cream and Chipotle Honey Vinaigrette (recipe below)
Instructions
Chipotle Steak
- Rehydrate the soy curls in enough water to cover them for about 15 minutes. You can also use veggie broth and some gravy master instead of water.
- Once hydrated, squeeze out as much liquid as you can.
- Get a large skillet over medium heat and add the soy curls. Cook dry for about 5 minutes to get some more of the moisture out. Then add 1/2 cup of veggie broth and more gravy master if you like. It's optional but adds some nice color and flavor. Cook over medium heat until most of the broth has been reduced / absorbed.
- Make the marinade by combining everything in a bowl. Add the soy curls and toss to coat. Marinade in the fridge for at least 1 hour, but overnight is best.
- Then, over medium high heat, grill your soy curls until heated through. You can go longer or higher heat to sear them as well. Remove from the heat.
Quesadilla
- Add in the bell peppers and red onions to the pan, and cook until they have some charring and have softened a bit. Remove from heat.
- Heat up a tortilla (either in the pan or microwave). Add some vegan cheese to the center of the tortilla and try to pile it into a square shape. Add some veggies and vegan steak and more cheese to your hearts content.
- Fold the tortillas sides together, and then fold the top and bottom section to form a seal and a square shape (I have a video that shows this linked above!)
- Grill the quesadilla in a bit of oil over medium heat for about 3 minutes per side, or until golden brown. Remove from the heat.
- To make the dipping sauce, simply combine equal parts vegan sour cream and chipotle honey vinaigrette.
- Cut the quesadilla in half into triangles, dip it and enjoy!
Chipotle Honey Vinaigrette
Ingredients
Chipotle Honey Vinaigrette
- 1/2 cup red wine vinegar
- 5 Tbsp vegan honey*
- 1 cup neutral oil
- 1 tsp dried oregano
- 1 tsp dried cilantro (optional)
- 3 Tbsp diced chipotles in adobo
- 4 cloves garlic (minced)
- Salt and pepper to taste
Instructions
- Blend everything with an immersion blender until smooth and emulsified.
- You can also do this in a food processor or blender. Add everything but the oil and blend. Then while the blender is going, slowly drizzle in the oil.
- Store in the fridge for up to 1 week.
Notes
You can use my recipe for VEGAN HONEY, or just use some maple syrup or agave.
Skip to Recipe
I cannot wait to make the OKquisadellas
Thanks for sharing
This was so dang good! I made the soy curls, fajita veggies, and dipping sauce tonight and enjoyed them as lettuce wraps. I don’t think I’ve ever scarfed down my dinner so fast. Loved the tip about how to cut the bell peppers. That seriously made such a difference having bite sized pieces instead of giant strips to try and bite through. We’ll be making these again and again in the future for sure!
Excellent! Yes I always hated that at Chipotle, just cut ’em smaller haha! Glad you dug it!
I made these last night, but ran out of tortillas so made it on a french roll. Was absolutely delicious.
Oh wow! Resourceful! Like a French Dip or Cheesesteakadilla! Wait a minute, Cheesesteakadilla?!! Haha new idea!!
For the marinade you indicate “1/4 diced chipotles in adobo”. Is this 1/4 of one of the peppers or 1/4 cup or?
Oh dang, thanks for catching that, 1/4 cup. I fixed it, thanks!
Thanks for clarifying! I made these this week and followed your instructions exactly. OMG absolute perfection, thank you so much for developing and sharing this recipe. Now on to the fish filets 🙂
Excellent!!
Omg, this tastes amazing! This was also my first time using soy curls and I love the simplicity of them. I scarfed down my food so fast that I ate too much and have a belly ache, totally worth it! Can’t wait to show off my food at work for lunch! 😋 I’m now excited to try a lot of your other recipes, too!!! You are one awesome chef! 💚
Awesome, yes I love Soy Curls, they are magical! Glad you dug it!
I’ve made these twice for lunch meal prep for the week. I love how simple and delicious these are! I keep forgetting to make the dipping sauce part, but the quesadilla marinade I make and love! This is so good! The 3rd time I’ll be sure to make the dipping sauce 😅. Thank you for the tasty recipe!
Awesome! You gotta make the sauce! It takes it over the edge!!!
This was delicious, especially the vinaigrette. I enjoyed the leftover vinaigrette on a pasta salad. Exquisite!
These were a huuuuge hit with my family! My hubby absolutely loved them. I can hear his “mmmmm”s from in the kitchen. My daughter and I absolutely loved them too. We will make them often.
Awesome! Glad you and your family dug em!!
These are really good and easy to make. I didn’t do the Vinaigrette though but will next time. I wound up using the full (8oz) bag of curls and doubled the rest. The curls lasted in the fridge for more than a week, leftovers are a good thing. My only problem is I need to reduce the heat, some can’t handle it. I still want something comparable in flavor but less of the spice.
Nice, glad you liked it! Yes, the leftovers are almost the best part since you don’t have to cook anything again!
Hello, I don’t know if this question will be seen, but here goes. How would this work if I’m using tofu? I made your vegan gyro recipe using tofu, and I really enjoyed it, and I want to try this as well, with tofu. Would I marinate the tofu in the marinade and also bake it the same way, then cook on the stovetop? [I’m probably also going to post the same question on your YouTube video just in case]
That’s a great question! You could do a couple things. You could simply swap the soy curls for tofu, bake them in the simple beef broth marinade from this recipe, then rehydrate them in the chipotle marinade. Or you could see if combining the beef broth marinade and the chipotle marinade together, baking that, and then rehydrating in just water like the original tofu ground beef recipe. I think both ways should work out! Let me know if that makes sense, thanks!
the dressing is so good! we ended up making salads with it, using agave, and mixed 1 part sour cream to 4 parts vinaigrette
also made the quesadilla which was so good too! but just wanted to drop this info about it as a salad dressing 😀
Awesome, yes the dressing is one of my favorites, I agree! Glad you liked it!
Trying out more recipes with soy curls and this is one of our favorites so far. I’m really vibing with the triangular cuts from the square fold. I air fryed the soy curls after hydrating them before marinating.
The soy curls are also great to snack on themselves or make burrito bowls.
Heck yes, glad you dug it too! Agreed about the soy curls!