Spicy Quorn Brand Vegetarian Chicken Recipe
Roasted corn, black beans, asiago cheese, hatch chilies and Pico de gallo.
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Ingredients
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Filling
Finishing & Assembly
Method
Filling
- 1
Prep Quorn
If using frozen Quorn pieces, thaw according to package directions and pat dry with paper towels. Cut larger pieces into bite-sized strips or chunks so they fold easily into tortillas.
- 2
Roast or char corn (if using fresh)
If using fresh corn on the cob: preheat a grill, grill pan or broiler to high. Brush corn with 1 tsp olive oil and char until kernels are blistered and slightly blackened, about 8–10 minutes, turning occasionally. Let cool then cut kernels from the cob. If using frozen roasted corn, simply thaw and drain.
- 3
Prepare hatch chiles
If your hatch chiles are not already roasted: broil or roast them over a gas flame until the skins are blistered. Place in a bowl, cover with plastic wrap or a lid to steam for 5–10 minutes, then peel, seed and finely chop. (If you prefer milder heat, remove all seeds; for more heat leave some.)
- 4
Season and combine filling
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 teaspoon vegetable oil. When shimmering, add the Quorn pieces and sear until golden brown, about 3–4 minutes per side, stirring occasionally. Sprinkle smoked paprika, ground cumin, chili powder, salt and pepper over the Quorn while it cooks and toss to coat. Add roasted corn, black beans and chopped hatch chiles to the skillet and cook 2–3 minutes until everything is heated through. Remove from heat and stir in lime juice, chopped cilantro and 2 tablespoons Pico de Gallo. Taste and adjust salt, lime or chiles as needed.
- 5
Add cheese
Fold in 2 ounces of the shredded asiago cheese so it melts slightly from the residual heat. Reserve the remaining cheese for topping.
Finishing & Assembly
- 6
Warm tortillas
Warm tortillas on a dry skillet over medium heat for 20–30 seconds per side, or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes. Keep wrapped in a clean towel to stay warm.
- 7
Assemble
Divide the Quorn filling evenly among 6 tortillas (about 3 oz filling per tortilla). Top each with remaining shredded asiago and a spoonful (about 1 tablespoon) of Pico de Gallo. Add a drizzle of sour cream or crema if using, and garnish with extra cilantro and a squeeze of lime wedge.
- 8
Optional crisp finish
For a crisp exterior, heat a clean skillet over medium with 1 tsp oil. Fold each filled tortilla and sear seam-side down until golden and crisp, about 1–2 minutes per side. Press gently with a spatula while searing.
- 9
Serve
Serve immediately with extra Pico de Gallo, lime wedges and hot sauce if desired.
