Plant-Based Quesadillas con Chorizo w/ Chef Jocelyn Ramirez

maxresdefault 2353
maxresdefault 2353

Check out The Chef’s Circle Merchandise here!

This FREE class is presented by Lexus. Check out the all new Lexus IS at

Follow Chef Jocelyn Ramirez: @la_yoselin and @TodoVerde on Instagram

Check out more FREE classes at


Here are all the ingredients and recipes for Plant-Based Quesadillas con Chorizo:

*Please note that the plant-based cheese should be made in advance, because it needs time to ferment and set.

Gooey Plant-Based Cheese
(4-6 servings)

1⁄2 cup raw cashew pieces, soaked and drained
1⁄3 cup refined coconut oil
1⁄4 cup tapioca flour
1 tbsp nutritional yeast
1 1⁄2 cups water, divided
2 1⁄2 tbsp agar flaky powder or 1 3/4 tsp agar fine powder
Salt, to taste
2–3 acidophilus probiotic capsules

Silicone spatula
Medium pot
Plastic wrap
Bowl or cheese mold
Medium skillet

1. Add the cashews, coconut oil, tapioca flour, nutritional yeast, and 1⁄2 cup of the water to a blender. Blend until completely smooth, stopping to scrape down the sides with a spatula as needed. Set aside.
2. Add the remaining water and the agar to a small pot. Whisk the mixture until it is fully incorporated, then turn on the heat to medium. Continuously whisk for 5 to 8 minutes, or until the agar fully dissolves and the mixture starts to thicken and bubble. Reduce the heat to low, and add the mixture from the blender to the pot with the agar mixture. Use a small spatula to scrape down the blender and get all of the mixture into the pot. Use the spatula to continue stirring the mixture until everything is fully incorporated.
3. Add salt to taste, and continue stirring the mixture until it thickens and separates from the pot. It should have a soft dough consistency that holds together. Turn off the heat and mix in the probiotic powder and discard the capsules. Use the spatula to fully incorporate the probiotic powder.
4. Add the mixture to a 6-inch round glass mold and cover with cheesecloth or plastic wrap with holes poked into it. Allow the queso to sit at room temperature and ferment for 15 to 18 hours, until it is tangy and cheesy. Place the queso in the refrigerator for at least 2 hours to fully set.


Plant-Based Chorizo
(4-6 servings)

2 cups extra-firm tofu, drained and squeezed dry
3 dried guajillo chiles, destemmed and deseeded
3 dried árbol chiles, destemmed and deseeded
2 dried ancho chiles, destemmed and deseeded
1 tbsp dried oregano
2 tbsp paprika
3 whole cloves
1 tsp ground cumin
1⁄2 tsp ground coriander
1⁄2 tsp ground Mexican cinnamon
1 tbsp liquid aminos
1 tbsp apple cider vinegar
Salt and pepper, to taste
1⁄2 cup cooking oil, plus more for cooking as needed
8 oz cremini mushrooms, minced
1 cup crumbled tempeh
1 tsp dried mushroom powder

Knife or food processor
Cutting board
Silicone spatula
2 Medium skillet

1. To make the chorizo, crumble the tofu in a bowl and set aside. Preheat a dry skillet over medium heat. Add the chiles to toast and slightly blacken for about 2 to 3 minutes. Use heatproof tongs to continuously flip and move the chiles to make sure they don’t burn. The árbol chile should toast a lot faster than the other chiles for about 1 to 2 minutes. Once the chiles are charred, add them to a bowl of warm water. Use another bowl to push them down and submerge them into the water until they rehydrate, about 10 minutes.
2. In the same dry skillet, add the oregano, paprika, cloves, cumin, coriander and cinnamon to toast until the spices become aromatic for 1 to 2 minutes. Add the toasted spices to a blender with the liquid aminos, apple cider vinegar, the rehydrated chiles and 1⁄2 cup (120 ml) of the rehydrating liquid. Blend until smooth, adding more of the rehydrating liquid as needed to get a thick creamy paste consistency. Season with salt and pepper and set aside.
3. Coat the bottom of a skillet with oil and preheat over medium heat. Add the mushrooms and tempeh with a pinch of salt and the mushroom powder. Sear the mixture for 10 minutes, or until it is crispy and slightly crunchy. Add half of the chile paste to the skillet and mix until the mushrooms and tempeh are fully coated. Let the mixture cook over low heat for 10 minutes.
4. Add the other half of the chile paste to the bowl of tofu and mix to incorporate. Coat the bottom of another skillet with oil and preheat over medium heat. Add the tofu mixture to the pan. Stir to cook and lightly crisp the tofu, adding more oil as needed for about 10 minutes. Add the mushroom mixture to the tofu pan, and continue cooking, adding more cooking oil to crisp the mixture.


For Assembly:
Tortillas or masa harina
Salsa of choice

To make a quesadilla, add slices of the queso to a lightly oiled comal or griddle. Allow it to slightly caramelize, melt and crisp before adding it to a tortilla. Add some chorizo to warm through in the quesadilla and fold the tortilla over. Serve with creamy salsa de aguacate.

4650 | Chefs | Cooking


What do you think?

528 points
Upvote Downvote

Written by The Chef's Circle

maxresdefault 2265

Parmesan Crisps | Easy Cheese Tuiles | Chef Studio Modernist

maxresdefault 1520

3 Michelin star The Fat Duck head chef Jonny Lake talks guide books & food style