Vegetarian quesedillas with avocado

Ingredients

• 150 gcooked sweetcorn
• 1bell pepper
• ½red onion
• 175 gplant-based chicken pieces
• 2avocados
• 1lemon
• a small piecered chilli
• 4piadinas or gluten-free wraps
• 75 ggrated cheese
• to tastesalt and pepper

Instructions

1. 1

   Brown the pieces

   Heat a little oil in a frying pan and cook the plant-based chicken pieces until golden.

2. 2

   Prepare the vegetables

   Dice the bell pepper and red onion. Mash the avocados, finely chop a small piece of red chilli and stir it into the avocado with the juice of half the lemon.

3. 3

   Mix the filling

   Combine the cooked sweetcorn with the diced onion and bell pepper.

4. 4

   Fill the piadinas

   Spread avocado over one piadina. Add the vegetable mixture, followed by the plant-based chicken pieces, then scatter over the grated cheese. Place a second piadina on top. Repeat with the remaining piadinas and filling.

5. 5

   Cook until crisp

   Fry the filled piadinas in a pan or cook them in a contact grill until crisp. A contact grill avoids the need to flip them. Cut each quesadilla in half and serve.

What are vegetarian quesadillas?

Quesadillas are a Mexican dish made by filling tortillas with ingredients such as cheese, then cooking them until the outside is toasted and the filling is hot. This version uses piadinas or gluten-free wraps, so it has a slightly different base while keeping the crisp, folded-and-filled idea.

The combination works because creamy avocado and melted cheese bring richness, while sweetcorn, pepper, onion and lemon add sweetness and freshness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1095 calories, 40g protein, 105g carbs, 55g fat.

The wraps and sweetcorn provide most of the carbohydrates, while the avocado and cheese contribute much of the fat. Plant-based chicken and cheese supply protein, though their amounts vary by product. Serve with a generous salad or extra vegetables to balance the meal.

Choosing the wraps

Piadinas: these are soft Italian flatbreads, rather than Mexican tortillas, and make a substantial, crisp base when grilled or fried.

Gluten-free wraps: use wraps that are large and flexible enough to hold the filling without tearing. Their texture and browning can vary by brand.

Build a cohesive filling

Avocado: mash it with chilli and the juice of half a lemon so it spreads easily and brings a fresh, tangy note.

Vegetables: dice the pepper and onion small enough to distribute evenly, and mix them with the sweetcorn before filling the wraps.

Plant-based chicken: browning it first adds colour and gives the pieces a firmer texture before they go inside the quesadillas.

Get the crisp finish

Pan cooking: use moderate heat so the outside can turn crisp before the wrap becomes too dark. Handle the filled piadina carefully when turning it.

Contact grill: this cooks both sides at once and keeps the quesadilla in place, which is useful when the filling is generous.

Check the filling

The outside should be crisp and the cheese should be melted when the quesadilla is ready. If the wrap colours quickly but the cheese is still firm, lower the heat and let it cook more gently.

Cut the quesadillas in half after cooking. This makes them easier to serve and helps keep the filling in place.

Serve it with

A simple green salad or crunchy sliced vegetables make a fresh side for the rich avocado and cheese. You can also serve extra lemon at the table for a brighter finish.

Keep sides relatively simple so the filling remains the focus, especially if using large piadinas.

Recipe notes & tips

• Dice the pepper and onion finely so the filling is easier to keep inside the wraps.
• Use ripe avocados so they mash into a smooth, spreadable layer.
• Let the plant-based chicken pieces brown before adding them to the filling.
• Avoid overfilling the piadinas so they are easier to cook and turn.
• Use a contact grill if you would rather not flip the quesadillas in a pan.
• Cut the quesadillas after cooking to help the cheese set slightly and hold the filling together.

Variations

• Add beans: mix drained black beans into the sweetcorn and vegetable filling.
• Turn up the heat: add more finely chopped red chilli to the mashed avocado.
• Use another cheese: choose a cheese that melts well for a gooier filling.
• Add fresh herbs: scatter chopped coriander over the filling before closing the piadinas.
• Make it tortilla-style: use large flour tortillas in place of the piadinas.

Common mistakes to avoid

• Overfilling the wraps: too much filling makes them hard to close; use a thinner, even layer.
• Cooking over high heat: the wrap may darken before the cheese melts; reduce the heat.
• Using firm avocados: they can be difficult to mash and spread; choose ripe fruit.
• Skipping the browning: pale plant-based chicken pieces have less colour; fry them until golden first.
• Flipping carelessly: filling can spill out; use a wide spatula and turn the quesadilla in one steady movement.

How to store

Store leftover cooked quesadillas in an airtight container in the fridge for up to 2 days. Reheat in a dry frying pan or contact grill until hot and crisp; the wraps may soften slightly after chilling.

Frequently asked questions