Soy 'Chorizo' Chili Quesadilla
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 folds it into a hearty quesadilla with melty vegan cheddar, all griddled until golden in a flour tortilla. On the side, a vibrant pico de gallo brings brightness, while a tangy chile-lime crema (yes, vegan too) ties everything together with a zippy finish.
Nutritional facts
Protein
19g
Carbs
81g
Calories
620kcal
Fat
26g
Ingredients
Vegan Parmesan, Spice, Tajin, Mexican Oregano, Canola and Olive Oil Blend, Red Onion, Plum Tomato, Vegan Chorizo, Serrano Peppers, Black Pepper, Cumin, Tomato Paste, Cashews, Cilantro, Garlic, Dijon Mustard, Canned Tomato, Black Beans, Onion, Kosher Salt, Jalapeno Peppers, Cider Vinegar, Chipotle in Adobo, Impossible Meat, Lime Juice, Lemon Juice, Vegan Cheddar Cheese, Flour Tortilla
Contains cashews, coconut, wheat, soybeans.
Reviews
0.0
Based on 0 reviews
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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.
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