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Vegan Chicken Bacon Ranch Quesadillas | B Foreal

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Cinco De Mayo is right around the corner and I was in the spirit. Whether you take part in the Mexican holiday or just need a quick and easy recipe for you and the fam, this is it! Be sure to like, subscribe, share, and turn those notifications on! I thank y’all as always for watching. Enjoy!

I used four strips of vegan chicken to make 2 quesadillas. The quesadillas are cut into thirds.

Mushroom Bacon:
2 cups baby bella mushroom (or whatever mushroom you like)
1 tbl olive oil
1 tsp sesame oil
1 tsp liquid smoke
1 tsp low sodium soy sauce (can sub liquid or coconut aminos)
1/4 tsp salt
1/2 tsp smoked paprika (optional)

1/2 cup vegan mayo
1 tbl fresh dill
1 tbl fresh parsley
1 tbl chives
1 tsp apple cider vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
pinch of salt
crack of black pepper (yes I put that in the ingredients list lol)

Pico de gallo:
1 medium tomato (diced)
1 red onion (finely chopped)
1/2 jalapeno pepper (seeded and finely chopped)
1 tbl cilantro (finely chopped)
1 green onion (finely chopped)
1/2 tsp garlic powder
pinch of salt
crack of pepper

2 ripe avocados
1/4 red onion (chopped)
1/2 tomatoe (diced)
1 jalapeno (seeded and finely chopped)
2 tsp fresh lime juice
1 tbl cilantro (finely chopped)
pinch of salt and crack of pepper to taste

Pineapple margarita:
Yields 4 servings
3 cups fresh pineapple
1 cup fresh lime juice
1 cup Jose Cuervo
1/2 cup orange juice
1/4 cup agave
salt for rim of glass
pineapple for garnish

Ingredients that you may have never used:

Lightlife vegan chicken tenders: Whole foods, Giant, any well stocked market

Vegan mayo: Walmart, Whole Foods, Giant, any well stocked market

Liquid Smoke: Walmart, Whole Foods, Giant, any well stocked market

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