Tex-Mex Plant-Based Protein Quesadillas

Name: Tex-Mex Plant-Based Protein Quesadillas Protein that tastes like meat (without the meat)
Total time: 20 min
Yield: 2
Cuisine: Southwest
Ingredients: 8 ounce Tex-Mex Ground Plant-Based Protein; 6 tablespoon Cream Cheese; 2 unit Flour Tortillas; ¼ cup Monterey Jack Cheese; 4 ounce Pico de Gallo; 1.5 tablespoon Sour Cream; 2 teaspoon Cooking Oil; 1 tablespoon Butter

Protein that tastes like meat (without the meat)

Recipe Development TeamPublished on September 06, 2023

4.1

(854 customers rated)

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This 20-minute vegetarian dinner is supremely simple, but don’t let that fool you. Its six ingredients are more than the sum of their parts, plus they make for quick prep and a breezy cleanup! These crispy griddled quesadillas, filled with our savory Tex-Mex style plant-based ground protein and gooey melted cheese, will delight everyone at the table. They’re served with a refreshing pico de gallo and sour cream on the side for customized dolloping or dipping.

Tags:

New

•Plant-Based Protein

•Spicy

•Easy Cleanup

•Easy Prep

•Quick

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

8 ounce

Tex-Mex Ground Plant-Based Protein

6 tablespoon

Cream Cheese

(Contains: Milk)

2 unit

Flour Tortillas

(Contains: Soy, Wheat)

¼ cup

Monterey Jack Cheese

(Contains: Milk)

4 ounce

Pico de Gallo

1.5 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories760 kcal

Fat53 g

Saturated Fat18 g

Carbohydrate46 g

Sugar9 g

Dietary Fiber2 g

Protein27 g

Cholesterol65 mg

Sodium1900 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Medium Bowl

•Slotted Spoon

Instructions

• Heat a drizzle of oil in a large pan over medium-high heat. Add plant-based protein*. Using a spatula, press into an even layer; cook, undisturbed, until browned on bottom, 3-4 minutes. TIP: If protein starts popping, cover with a lid. • Break up protein into pieces and cook until browned all over and warmed through, 3-4 minutes more. • Turn off heat; using a slotted spoon, transfer to a medium bowl. Stir in cream cheese until melted and thoroughly combined. Wash out pan.

• Lay tortillas on a clean work surface. Top one half of each tortilla with filling and sprinkle with Monterey Jack. Fold tortillas in half to create quesadillas.

• Melt 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of oil in pan used for filling over medium-high heat. • Add quesadillas; cook until tortillas are golden brown and cheese melts, 2-4 minutes per side. (Depending on the size of your pan, you may need to work in batches.)