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Vegan Quesadilla


  • 8oz Vegan Cheese
  • 4oz Vegan Chorizo
  • 2oz Pico
  • 6 slices Fresh Jalapeno Peppers
  • 1 oz guacamole (side)
  • 1 oz sour cream (side)
  • 1 oz pico de gallo (side)


Toast tortilla on press for 30 seconds.

Spread 8 oz vegan cheese on the tortilla, do not leave empty spaces.

Sprinkle vegan chorizo over ½ of the tortilla.

Add pico and jalapenos

Close quesadilla in half and cook for 3 minutes.

Cut in to 4 parts and plate with lettuce on the opposite side of the halfed quesadilla.

(Expo line) plate 1oz of guac, red salsa (NOT sour cream), and pico in ramekins.