Jackfruit Quesadilla

Peel and dice the red onion. Roughly chop the cilantro stems and leaves. Mince the garlic. Trim, deseed and dice the cubanelle pepper. Drain and dry the jackfruit, then shred into bite-sized pieces with your hands. Halve the avocado, remove the pit, and dice the flesh.

Add just ¼ cup diced onion, chopped cilantro, diced avocado, and a pinch of salt to a medium bowl. Halve the lime. Add the juice from just half the lime to the bowl. Stir avocado salsa fresca to combine and chill until you’re ready to serve.

Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once hot, add remaining chopped onion, minced garlic, chopped pepper, shredded jackfruit, and a pinch of salt and pepper. Cook, tossing occasionally, until the vegetables soften and jackfruit begins to brown in places, about 5 to 7 minutes. Transfer the jackfruit filling to a large bowl and wipe the skillet clean.

Add mozzarella and a pinch of salt and pepper to the large bowl with the jackfruit filling. Toss to combine. Lay the tortillas on a work surface and top half of each with half of the jackfruit filling. Fold and gently press to seal.

Return the skillet to medium heat with 1 tsp vegetable oil. Once hot, add one jackfruit quesadilla. Cook until the bottom is browned, 2 to 3 minutes, and carefully flip to brown the other side, about 2 to 3 minutes more. Remove from skillet and repeat with the second quesadilla.

Cut the remaining lime half into wedges. Cut the jackfruit quesadillas into quarters and divide between large plates. Serve with avocado salsa fresca and lime wedges. Enjoy!