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Buffalo Chick’n Quesadilla Pockets with Cashew Ranch

  • Author: Liv B
  • Yield: 8 pieces


Vegan buffalo chick’n quesadilla pockets with a ranch-style dipping sauce.


Quesadilla Pockets:

  • 1 recipe seitan chick’n (without breading) or 3 cups chopped vegan chicken
  • 1/2 cup red onion, finely chopped
  • 1/4 cup green onion, chopped
  • 1/3 cup Franks red hot sauce
  • 1/4 tsp garlic powder 
  • 1 tsp white vinegar 
  • 6 large flour tortillas
  • 2 cups vegan cheese shreds

Ranch-Style Dip:

  • 1 cup raw cashews + 1/2 cup water (use raw sunflower seeds if allergic)
  • 1 tbsp dried parsley
  • 2 tsp dried dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp apple cider vinegar
  • 1 tsp salt
  • 2 tbsp finely chopped green onion


  1. Prepare the seitan chick’n through step 3. You don’t need to do the breading and frying for this recipe. Simply drain the seitan and then finely chop or crumble it.
  2. Preheat oven to 400F. Line a baking sheet with parchment paper.
  3. To a large frying pan on medium heat, add vegan butter, seitan and onion and fry 5 minutes, until onion softens. Add hot sauce, garlic powder and vinegar and stir to combine. Cook another 5 minuets until sauce thickens and coats the seitan.
  4. Place 3 tortillas on the sheet pan, like in the photo below. They should be overlapping quite a bit, and make an upside down triangle in the middle. The photo will help you see what I mean!
  5. Add a layer of about 1/2 cup of vegan cheese shreds in a triangle shape. Add a layer of the chick’n mixture. Then add another 1/2 cup vegan cheese. Fold each tortilla in to make a triangle (again, the photo will help). Repeat with the remaining tortillas and cheese/seitan mixture.
  6. Place another sheet pan on top and bake in the oven for 15 minutes. Remove the top pan and bake for 5 extra minutes, until browned on top.
  7. Meanwhile, in a high speed blender, blend all ranch ingredients except for the green onion, until smooth. Pour into a serving dish, add the green onion and stir to combine.
  8. Let quesadilla pockets cool 10 minutes before slicing into 4 triangles each. Serve.

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