Skip to main content

Vegetarian BBQ Chickenless Dip

Served with corn tortilla chips, this yummy vegetarian dip made with Quorn Meatless Fillets is smoky, cheesy and addictively delicious.

Serves 5

30 mins

Easy

510 cals
(Per serving)

Quorn Meatless Chicken Fillets packaging.

Made with Quorn Meatless ChiQin Fillets

Soy-free

Excellent source of protein

Non-gmo

Ingredients

Ingredients

  • 1 pkg (9.7 oz) Quorn Meatless Fillets
  • 2 tbsp olive oil
  • 3/4 cup buffalo dip
  • 1 cup frozen corn, thawed
  • 1/2 cup barbecue sauce
  • 1 jalapeño pepper, seeded and diced
  • 1 cup shredded vegan cheese
  • 2 green onions, thinly sliced
  • 1/2 bag (10 oz) corn tortilla chips

Method

Method

  1. Preheat oven to 400˚F. Heat oil in large skillet set over medium heat; cook Quorn Fillets for 5 to 8 minutes or until heated through. Let cool slightly. Using 2 forks, shred fillets to resemble pulled chicken.
  2. Stir together shredded “chicken,” buffalo dip, corn, barbecue sauce and jalapeño. Pour into greased 1-quart baking dish; top with cheese. Bake for 15 to 20 minutes or until cheese melts and dip is bubbling.
  3. Sprinkle with green onions. Serve with tortilla chips.

Chefs tip

We used Fresh Cravings Smokehouse almond dip in this recipe. You can also use this recipe as a filling for quesadillas in large corn tortillas.

Recipe Inspiration

See all recipes

The nation has spoken

Rate & review

Leave a star rating and/or a review for this recipe. Your feedback will help the nation to make smart shopping choices, and we'll use it to learn & improve our recipes.

Rate

By proceeding, you agree to our Terms & Conditions. To find out what personal data we collect and how we use it, please visit our Privacy Policy.