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)
Made with Quorn Meatless ChiQin Fillets
Soy-free
Excellent source of protein
Non-gmo
Cook mode (Keep screen awake)
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
- 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.
- 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.
- 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
Vegetarian RecipesQuorn Meatless Fillets in Red Pesto Sauce
Serves 2
20 mins
345 cals
(Per serving)
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