These No-Chicken and Cheese Quesadillas are easy to prepare and totally kid-approved! They're perfect for weeknight dinners and will impress everyone at the table!

No-Chicken and Cheese Quesadillas [Vegan, Gluten-Free]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste



Cooking Time



  • 4 large corn tortillas - or wheat tortillas
  • 1/2 package Soy Curls
  • 3 cups no-chicken broth - or vegetable broth
  • 1 tablespoon cornstarch
  • 2 tablespoon oil (grapeseed works well)
  • 1/2 teaspoon liquid smoke
  • 1 cup salsa
  • 2-3 chopped green onions
  • 1 teaspoon ground cumin
  • 1 cup grated vegan cheese
  • 1/2 tablespoon melted vegan butter
  • pinch garlic powder
  • vegan sour cream - to top or dip
  • chopped cilantro - for garnish


  1. Pre-heat oven to 375°F. Line a baking sheet with parchment. Place tortillas on the prepared sheet.
  2. In a saucepan or microwave-safe dish, bring broth to a boil. Remove from heat and add Butler Curls. Set aside for 5-10 minutes.
  3. Drain Curls. Using a cheesecloth, remove as much water as you can from Curls (the drier the better!).
  4. In a large bowl, add Curls, liquid smoke, and cornstarch. Toss well.
  5. In a large skillet over med-high heat, add oil. Once hot, add Curls and cook for 5 minutes, or until browned, stirring frequently.
  6. Remove skillet from heat and stir in salsa, cumin, and green onions. Set aside.
  7. In a small bowl, stir together melted butter and garlic powder. Brush garlic butter onto one side of each tortilla. Flip, so buttered side is on the pan face down.
  8. Scoop the Curls mix onto one half of each tortilla (you will be folding it, so keep one side plain).
  9. Top Curls mix with the vegan cheese.
  10. Fold plain side of tortilla over cheese. Bake at 375° for 9-11 minutes or until crisp and golden brown. Cut into wedges and serve with vegan sour cream and fresh chopped cilantro.


This site uses Akismet to reduce spam. Learn how your comment data is processed.