Vegan Quesadillas with a Crunchy Surprise 🌶️🧀

Fittingly, while some of our colleagues are currently soaking up the Mexican sun working remotely and indulging in tacos, burritos, and other delicacies, Ken (Instagram @talesofhorizon) has brought you vegan quesadillas with a crispy plantain chip filling today. So you too can bring the Mexican fiesta home! 😍💃🌮

Ingredients for 2-3 Quesadillas
1 pack El Origen Plantain Chips Paprika
4-6 whole wheat wraps
1 can kidney beans
1 can corn
1 can chopped tomatoes
100g vegan shredded cheese
150g vegan ground meat substitute
2 tbsp frying oil
1/2 red chili or 1 jalapeño
1 tsp salt
3 tsp sweet paprika powder
1 tsp smoked paprika powder
1 tsp cumin
1 clove garlic
1 bunch cilantro
1 bunch spring onions

Instructions:
1. Mince the garlic and fry it briefly in a little oil.
2. Then add the vegan ground meat substitute and fry it until crispy. Add more oil if needed.
3. Now stir in the chopped tomatoes, corn, and kidney beans. Let everything simmer for 5 minutes.
4. Chop the jalapeño/chili, cilantro, and spring onions.
5. Transfer the ground meat mixture to a bowl and immediately stir in the shredded cheese.
6. Take a wrap, place it in a non-stick pan with a splash of oil, and set the heat to low. Fill it with the ground meat mixture and cheese, spring onions, cilantro, a layer of El Origen chips, and more cheese. Now place another wrap on top.
7. After 3-4 minutes, take a flat, large plate and place it over the wrap. Now flip the pan. You now have the quesadilla on the plate and can simply slide it back into the pan. This makes it easier to flip the quesadilla and brown it on the other side.
8. Enjoy the quesadilla with extra cilantro, spring onions, and a spicy sauce! ¡Buen provecho!