Plant-Based 'Chorizo' Chili Quesadilla

by Ivy Stark

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Contains Soy

Vegan Without Honey

Vegan

Tree Nut Free

Peanut Free

Savor an explosion of flavors that will leave you asking, "Wait, is this really vegan?" Chef Ivy takes her beloved vegan chorizo and black chili and builds it into a hearty quesadilla, packed with vegan cheddar cheese and griddled in a gluten-free flour tortilla. A vibrant pico de gallo adds a burst of freshness, while the tangy vegan chile-lime crema enhances the whole meal.

Nutritional facts

Protein

16g

Carbs

63g

Calories

530kcal

Fat

25g

Ingredients

Vegan Cheddar Cheese, Lime Juice, Impossible Meat, Chipotle in Adobo, Jalapeno Peppers, Kosher Salt, Onion, Black Beans, Whole Canned Tomatoes, Garlic, Cilantro, Tomato Paste, Cumin, Black Pepper, Serrano Peppers, Vegan Chorizo, Plum Tomato, Red Onion, Canola and Olive Oil Blend, Mexican Oregano, Sour Cream, Vegan, Tajin Spice, Vegan Parmesan, Brown Rice Tortilla

Contains mustard, soybeans.

Reviews

4.3

Based on 926 reviews

Beeke-Marie · 10/06/26

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About Ivy Stark

As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.