Sooo this is pretty much a quesadilla with a salad on top. But we’re calling said salad a slaw because slaw reminds me of BBQ and BBQ reminds me of summer and summer time is what it is. Comprende?
I’ve only made tempeh twice. This is the only way I’ve ever made tempeh and I have no idea if it’s the right way to make it. I usually do things wrong. So there’s that.
You cook the tempeh like you would cook bacon. And we all love bacon. Unless you don’t. In which case I would say have you tried the black forest bacon from Whole Foods? Holy crap. It will change your life and everything you thought you knew about bacon.
Now I really really wanted to add grilled corn to this. However, Houston has deemed this summer to be anti-sunshine and we instead are experiencing all the rain. So all the rain and my fear of grilling (which has improved since we got a fire extinguisher) are serious barriers keeping me from grilling corn. I know what you’re thinking. “Get your stuff together! It’s grilled corn we’re talking about.” But it didn’t happen.
Question (and a side story): So in my life our oven recently decided to die. It went out in sparks of glory. Okay it was only one massive spark (hence the fire extinguisher purchase). So now we have a gas stove, which I've told everyone about so if you follow me on instagram and want to punch me in the face because you're so sick of hearing about my new oven...I'm sorry. I'm just really in love with the thing. I wonder if you could char corn on a gas burner? I bet you could. But I bet I would also catch it on fire and have to engage the fire extinguisher.
Ugh. Grilled corn. I’m over it not making an appearance in this quesadilla disguised as a salad (or is it a salad disguised as a quesadilla?). But I’m over the lack of grilled corn because just as equally summery as grilled corn is watermelon. And watermelon we’ve got. So fresh. So summer.
Now the best thing about quesadillas, except for the cheese, is that they’re speedy quick (Junie B. Jones-style) to make, which leaves time for other summer activities like, if you live in Houston, walking outside in the rain.
If you’re looking for a summer dinner that's oh-so FRESH, this just might be it (insert confetti emoji).
Serve these Tempeh Quesadillas with Watermelon Radicchio Slaw as a veggie option at your next BBQ! Tweet this
Tempeh Quesadillas with Radicchio Watermelon Slaw
- 1, 8 oz packet tempeh, cut into ~1” pieces
- 1 cup Monterey jack cheese
- 3/4 cup sharp white cheddar
- 2 cups radicchio, thinly sliced
- 1 cup watermelon, thinly sliced
- 1/2 cup cup cilantro, divided
- 1 lime
- 8 whole wheat (or corn) tortillas
- In a large bowl, combine radicchio, watermelon, ¼ cup cilantro, juice from 1 lime, and salt/pepper.
- Toss and place in the fridge until your quesadillas are ready to top.
- Drizzle some olive oil in a skillet over medium heat.
- Once hot, add in tempeh and cook, flipping once, until tempeh is crispy on both sides.
- Scoop tempeh out onto a plate and make your quesadillas.
- In the same skillet, add a tortilla and top with 1/4th of the cheese, tempeh, cilantro and another tortilla.
- Flip when crispy.
- Repeat with remaining tortillas + ingredients.
- Quarter each quesadilla and top with slaw.