The Best Vegan Blackened "Chicken" Quesadillas

0 Make the spicy green sauce first. In a food processor, add all the sauce ingredients(using 1 or 2 jalapenos, depending on how spicy you want it) and then pulse until smooth. Scraping down the sides as needed. Put in the fridge until ready to use. 
1 Once you have soaked and drained the soy curls, squeeze any excess water out of them and then add them to a large mixing bowl. Drizzle 2 tablespoons of oil over the soy curls and toss to coat them. 
2 Then sprinkle all of the spices over the soy curls and toss again to coat evenly.
3 Heat the remaining 2 tablespoons of olive oil in a large non-stick skillet on medium high heat.
4 Pour the soy curls into the skillet and press them down into the skillet. Leave them for 2 to 3 minutes at a time. Then toss and press them back down into the pan. Repeating the process until the soy curls are brown and have some char on them. This may take 10 or so. Turn off the heat.
5 Assemble your quesadillas. Take one tortilla and spread about 1/4 cup of vegan cheese on the bottom half of the tortilla. Top that with 1/4 of the soy curls, 1/4 of the corn and then a squeeze of lime juice. 
6 Fold the tortilla in half, and then repeat making 4 quesadillas.
7 Heat the olive oil in a large non-stick skillet, then one at a time, place the quesadilla into the skillet and brown for 2 to 3 minutes on one side. Pressing the tortilla down into the pan with the spatula. 
8 Flip and brown on the other side for 2 to 3 minutes or until the whole quesadilla is golden brown, crispy and the cheese has melted.
9 Repeat with all the quesadillas. Let them cool for a few minutes, slice into triangles, and dip in the spicy green sauce!