with Pico de Gallo and Lime Crema
Ingredients: Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Thaw-friendly corn (corn, modified vinegar) • Roma tomatoes • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Limes • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Green onion.
Allergens
Utensils
Tags
Plant-Based Protein Shreds
200 g
Mexican Seasoning
8 g
Corn Kernels
113 g
Mozzarella Cheese, shredded
0.75 cup
Green Onion
1 unit(s)
Flour Tortillas
6 unit(s)
Lime
0.5 unit(s)
Sour Cream
1 unit(s)
Tomato
1 unit(s)
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
0.063 tsp
Oil
2 tbsp
- Before starting, preheat the oven to 475˚F.
- Wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- While the pan heats, thinly slice green onion, keeping white and green parts separate.
- When the pan is hot, add 1 tbsp (1 1/2 tbsp) oil, then protein shreds. Cook for 6-8 min, tossing occasionally, until cooked through.**
- Add corn and green onion whites. Sprinkle with Mexican Seasoning, then season with salt and pepper. Cook for 1 min, stirring often, until fragrant.
- While protein shreds cook, brush 1 tbsp (2 tbsp) oil over one side of tortillas.
- On a parchment-lined baking sheet, arrange tortillas, oiled-side down. (NOTE: For 4 servings, divide tortillas between 2 parchment-lined baking sheets.)
- Sprinkle half the cheese evenly over one side of each tortilla.
- Top cheese with protein shred filling.
- Sprinkle remaining cheese over filling.
- Fold tortillas in half, gently pressing down, to enclose filling.
- Bake quesadillas in the bottom of the oven for 2-3 min per side, flipping halfway through, until cheese melts and quesadillas are golden. (NOTE: For 4 servings, bake in the bottom and middle of the oven, rotating sheets after flipping.)
- Meanwhile, cut tomato into 1/4-inch pieces.
- Zest, then juice half the lime (whole lime for 4 servings).
- To a small bowl, add tomatoes, 1 tsp (2 tsp) lime juice and remaining green onions. Season with salt and pepper, then stir to combine.
- To another small bowl, add sour cream, lime zest, 1/2 tsp (1 tsp) lime juice and 1/2 tbsp (1 tbsp) water. Season with salt, pepper and a pinch of sugar, then stir to combine.
- Divide quesadillas between plates.
- Spoon pico de gallo over quesadillas. Drizzle lime crema over top.
If you've opted to get plant-based protein shreds, cook the same way the recipe instructs you to cook turkey, tossing occasionally for 6-8 min, until cooked through.**
880
kcal
Calories
49
g
Fat
12
g
Saturated Fat
74
g
Carbohydrate
12
g
Sugar
6
g
Dietary Fiber
39
g
Protein
40
mg
Cholesterol
1960
mg
Sodium
1
g
Trans Fat
800
mg
Potassium
550
mg
Calcium
4.5
mg
Iron
with Pico de Gallo and Lime Crema
with Potato Wedges and Tangy Mayo Dip
