Chipotle Quesadillas with Minty Mango Salsa
Recipe type: Entree, Appetizer
Serves: four quesadillas
dairy, egg, and gluten free, vegan
  • 8 gluten free tortillas
  • 1 avocado, pitted and peeled
  • 1 (8 ounce) package
  • Organic Chipotle Tofu Baked
  • 4 ounces dairy free cheese, grated
  • dairy free butter, for cooking
  • Minty Mango Salsa (recipe below)
  1. Scoop avocado from peel. Lay out four tortillas, mash one fourth avocado onto each tortilla.
  2. Crumble a two ounce piece of TofuBaked onto each tortilla, in an even layer over avocado.
  3. Sprinkle one ounce grated cheese over each tortilla, in an even layer over TofuBaked.
  4. Cover each with one of the remaining four tortillas, pressing together.
  5. Air fryer instructions: Secure quesadilla with toothpicks to keep from 'flying around.' Cook the Taco Crunch Wrap for 7 minutes at 370°F, turning halfway through.
  6. Stovetop instructions: In skillet over medium-low heat, melt butter. Add one quesadilla and cover. Allow to cook several minutes, checking frequently for golden color on tortilla.
  7. Carefully flip to other side, adding more butter as needed. Cover and cook until both sides are golden brown, crisp, filling is heated and cheese melted.
  8. Repeat cooking process with remaining three quesadillas. Cut into four to six equal pieces, top with Minty Mango Salsa. Serve warm.
Recipe by spabettie at