Vegan Bloody Mary Quesadillas
That’s right…vegan Bloody Mary Quesadillas! These babies are so fun and sooooo delicious! This recipe takes the popular Brunch cocktail, the Bloody Mary, and magically transforms it into the perfect booze infused, finger food!
Vegan Bloody Mary Quesadillas are made with vodka infused sun dried tomatoes, a spicy horseradish vegan cream cheese spread, melted vegan cheddar cheese, diced olives, celery, and pickles…and it’s all melted between perfectly crisp, flour tortillas.
Similar to a Bloody Mary cocktail, these quesadillas have a lot going on! They are spicy, savory, tangy, and are absolutely LOADED with flavor! Give you Brunch party guests something to really write home about…these are VEGAN Bloody Mary Quesadillas, but they are so delicious even the meat eaters will be drooling over this unique, plant-based recipe.
Jump to Recipe
HOW TO MAKE VODKA-INFUSED SUN DRIED TOMATOES FOR VEGAN BLOODY MARY QUESADILLAS
Sun dried tomatoes cooked in vodka are a GAME CHANGER! I am now personally obsessed with them. They are savory, tart, tangy, with a nice vodka kick…and they are incredibly easy to make.
Simply combine 1 cup of sliced sun dried tomatoes (use the completely dry one, not the ones soaked in oil), 1 clove of chopped garlic, 1/2 cup of water, 1 tbsp maple syrup and 5 tbsp of vodka in a small sauce pan. Cook over medium heat for 10 minutes or until the liquid has absorbed. That’s it! Incredibly flavorful, vodka infused sun dried tomatoes! Perfect for any charcuterie board…or of course, vegan Bloody Mary Quesadillas!
HOW TO MAKE VEGAN SPICY CREAM CHEESE FOR VEGAN BLOODY MARY QUESADILLAS
This vegan spicy cream cheese is sooooo simple to make, but it brings so much flavor to the table and the perfect creamy spread to combine with your vodka soaked sun dried tomatoes!
Simply combine a container of vegan cream cheese (I used Myoko’s traditional plant based cream cheese), 1 tsp horseradish, 1 tbsp ketchup, 1 tsp sriracha (or any hot sauce), and 1/4 tsp of Old Bay seasoning. Mix until evenly combined. And that’s it! Creamy, spicy, vegan cream cheese for your vegan Bloody Mary Quesadillas!
What to serve with Vegan Bloody Mary Quesadillas
These Vegan Bloody Mary Quesadillas make the perfect finger food or snack for your next Brunch party or gathering! Looking for more creative, vegan snacks that will impress vegans, vegetarians, AND meat eaters? Serve these vegan Bloody Mary Quesadillas along side these cheesy vegan crab bites or this vegan Guinness sloppy Joes!
These Vegan Bloody Mary Quesadillas don’t just make a great snack, they also make an excellent Brunch entree! Serve them with hash browns or a side of fruit and you will have a delicious, unique Breakfast to dive into!
Make ahead vegan snacks
Looking to get ahead of the game for tomorrow’s brunch gathering? This is the perfect recipe to prep ahead of time! Simply make the recipe, fill your quesadillas, but do not cook the quesadillas yet!
Store your assembled, uncooked Vegan Bloody Mary Quesadillas in an air tight container, in the fridge for up to 5 days. When you are ready to serve them, simply cook your quesadillas on a skillet and they will be ready to serve in a flash!
Vegan Bloody Mary Quesadillas
Equipment
- large skillet
- sauce pan
Ingredients
vodka infused sun-dried tomatoes
- 1 cup sun dried tomatoes, chopped get the ones that are completely dry, not the ones soaked in oil
- 1/2 cup water
- 1 clove garlic, chopped
- 1 tbsp maple syrup
- 5 tbsp vodka I used Grey Goose
spicy vegan cream cheese spread
- 1 package vegan cream cheese I used Miyoko's Traditional vegan cream cheese
- 1 tsp horseradish
- 1 tbsp ketchup
- 1 tsp sriracha
- 1/4 tsp Old Bay seasoning
Vegetable Medley
- 1/4 cup pickles, chopped small
- 1/4 cup olives, chopped small
- 2 stalks of celery, finely chopped
Other Ingredients
- 12 small flour tortillas can substitute 6 large ones
- 1 1/2 cups vegan cheese, shredded I used Daiya's vegan cheddar
- oil spray for skillet can substitute olive oil or vegan butter if desired
Instructions
Prep the vodka infused sun-dried tomatoes
- In a sauce pan combine all of the ingredients listed under "vodka infused sun-dried tomatoes". Cook over medium heat, stirring occasionally, for 10 minutes or until the liquid is completely absorbed. Remove from heat.
- **While the sun dried tomatoes are cooking, use your time wisely and move ahead to prep other ingredients.
Prep the spicy vegan cream cheese spread
- In a bowl, combine all of the ingredients listed under "spicy vegan cream cheese spread".
- Mix until evenly combined. Set aside
Prep the vegetable medley
- In a bowl, combine all of the ingredients listed under "vegetable medley".
- Mix until evenly combined. Set aside.
Assemble the Quesadillas
- Lay out the tortilla shells on a flat surface. Spread the spicy vegan cream cheese on each tortilla. Sprinkle the cheese on each tortilla
- Top with the vodka infused sun dried tomatoes and vegetable medley
- Repeat until all of the quesadillas are assembled
Cook the Quesadillas
- Heat a large skillet at medium heat and spray with cooking oil spray
- Place your quesadillas on the heated skillet, do not over lap them. Cook each quesadilla for about 2 minutes or until the outside is crisp and the cheese is melted.**placing a lid on the skillet can help cheese melt more evenly
- When the flour tortilla is slightly crispy and the cheese is melted, fold each quesadilla in half and remove from skillet. Cut into desired size pieces. Repeat process until all of the vegan Bloody Mary quesadillas have been made.
- Serve and enjoy!
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