Happy Monday! Hope you are all having a good start to the week and hanging in there. We just got home from the vet. Our dog, Willa, has been having a rough year. She needs surgery to reattach a ligament in her knee, but she also developed an infection on her other foot which needs antibiotics, soaking in salt water and probiotic supplements for 2 weeks. In other words, we’re having a really fun start to the week ;).
Which brings me to this recipe. Because, on days when its pouring rain, also a Monday, during a state of emergency due to Covid-19… you kiiiiinda need some good food. Even though I’m vegan, I always crave buffalo chicken as my comfort food of choice. The vegan butcher shop here in Halifax, Real Fake Meats, makes the BEST buffalo wings. But guess what?! I also make a great seitan buffalo chicken. And I’m always trying to find new fun ways to incorporate buffalo chick’n into recipes.
So, about these quesadilla pockets.
If you remember my sheet pan quesadilla recipe, you’ll know I was discussing how I wanted to create a ton of flavour variations because the recipe is so. dang. good. Well, here is the first variation! Spicy seitan chick’n with onions, wrapped into triangle tortilla pockets, each cut into four triangle pieces and dipped in cashew ranch. It truly is a match made in heaven! You need to ranch to offset the spiciness of the chick’n, trust me. Instead of baking it in one giant piece on the sheet pan, we are making two triangle pockets. Same amount of servings, different shape. SO GOOD!Print