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Korean BBQ Quesadillas

Vegan Korean BBQ (Bulgogi) Quesadilla

Korean BBQ Quesadilla

Korean-Mexican Fusion… Yummmm!

I made these with the leftover seitan from the Korean BBQ (or Bulgogi) Subs, combined with some of that fancy new Daiya Jack wedge cheese… YUM! That cheese melts like magic, and the slightly sharp flavor melds perfectly with the richness of the Korean BBQ sauce. We also really enjoyed the chewiness of the seitan, all tucked away in a bed of gooeyness.

I could easily eat these for lunch every day this week. I wont- I’ll stick to my salads… but I’ll be thinking about these bad boys!

Vegan Korean BBQ (Bulgogi) Quesadilla

This is my favorite shot… that one little piece of seitan is peeking out and saying “Hallo!”

Vegan Korean BBQ (Bulgogi) Quesadilla

Jason had his with a side of (vegan) sour cream and salsa, but I enjoyed mine on it’s own. I also think a side of extra BBQ sauce to dip it in would be yummers.


Korean BBQ Quesadillas (Makes 2)

Ingredients:

  • 4 large flour tortillas
  • 1 loaf homemade seitan, thinly sliced and marinated for at least an hour in Korean BBQ sauce (I used Bibigo brand, but you could also make Bulgogi from scratch)
  • About 1/2 a wedge of Daiya Jack, sliced into 1/8-1/4 inch thick slices

Directions:

  1. In medium/hot skillet, lay out one tortilla.
  2. Layer cheese and seitan, then cover pan and let it sit until the cheese gets melty. Dribble a little extra BBQ sauce over the cheese/seitan.
  3. Remove cover, top with another tortilla, and flip over.
  4. Repeat to make 2nd quesadilla.
  5. Move to plate, and use sharp knife or pizza cutter to slice into quarters.

Enjoy!

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{ 17 comments… add one }

  • Bianca- Vegan Crunk May 7, 2012, 9:41 am

    I would eat those for lunch everyday … no shame.

  • Heather May 7, 2012, 10:43 am

    I am so addicted to the Daiya Havarti Wedge – amazing!

    I have the Jack in my fridge still unopened begging to be tried – I think these quesadillas are in order :)

    • Barb May 11, 2012, 4:42 pm

      I think the havarti is my fave too, but I’ve been using the Jack more in recipes… funny…

  • Gabby @ the veggie nook May 7, 2012, 2:38 pm

    hahaha “Hallo!”- I could totally hear myself saying the exact same thing in response to that photo. LOVE IT.

    Looks delicious by the way!

    • Barb May 11, 2012, 4:41 pm

      Happy to hear I’m not the only one who makes up funny voices for my food ;)

  • keepinitkind May 8, 2012, 9:58 am

    That just looks stellar! Another great way to use the Daiya Havarti- I finally found some! And now I have a recipe to use it in. Thank you!

    • Barb May 11, 2012, 4:42 pm

      You’re welcome! If you make them, let me know how they turn out!

  • iatelunch May 8, 2012, 4:26 pm

    Totally trying these this weekend. If I can wait that long… “Hallo” midnight snack!

    • Barb May 11, 2012, 4:43 pm

      Ohhh… that sounds PERFECT!

  • Hannah (BitterSweet) May 8, 2012, 5:22 pm

    So. Cheesy! Those photos are mouthwatering, and I love the idea of switching up the spices on the standard quesadilla. I’m actually not crazy about the new Daiya wedges, but I’d make these with some basic cheesy sauce in a heartbeat.

    • Barb May 11, 2012, 4:38 pm

      That might qualify as blasphemy, Hannah! ;)

  • Alicia May 9, 2012, 7:26 am

    Can’t wait to try this

    • Barb May 11, 2012, 4:43 pm

      Let me know how yours turn out!

  • Kitty Cat Stevens May 9, 2012, 5:10 pm

    just saw these on finding vegan! i am going to make them as soon as possible— i think this would be the perfect recipe to try the new daiya with, thanks!

    • Barb May 11, 2012, 4:42 pm

      You’re welcome! I love when people are as excited as I am :)

  • Stacy May 15, 2012, 11:25 am

    I made these tonight for dinner and oh my goodness they are delicious!!! Your seitan recipe is so tasty and easy to follow!! Thank you so much for sharing this yumminess :)

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