Tex-Mex Plant-Based Protein Quesadillas
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Tex-Mex Plant-Based Protein Quesadillas

Tex-Mex Plant-Based Protein Quesadillas

Protein that tastes like meat (without the meat)

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.

Plant-Based Protein
Easy Cleanup
Easy Prep

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

Total Time20 minutes
Prep Time5 minutes


serving amount

8 ounce

Ground Tex-Mex 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


(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.


Large Pan
Medium Bowl
Slotted Spoon


Make Filling

• 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.

Assemble Quesadillas

• 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.

Cook 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.)


• Cut quesadillas into thirds and divide between plates. Serve with pico de gallo and sour cream on the side.

Plant-based protein is fully cooked when internal temperature reaches 165º.