with Potato Wedges and Honey-Garlic Dijonnaise
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Russet potato • Plant-based burger patty (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • 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) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Roma tomatoes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Honey • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard) • Garlic.
Allergens
Utensils
Tags
Beyond Meat®
2 unit(s)
Flour Tortillas
6 unit(s)
Russet Potato
2 unit(s)
Cheddar Cheese, shredded
1 cup
Tomato
1 unit(s)
Garlic, cloves
2 unit(s)
Mayonnaise
4 tbsp
Applewood Smoke Spice
7 g
Whole Grain Mustard
1 tbsp
Honey
1 unit(s)
Beef Broth Concentrate
1 unit(s)
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
1 tbsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch wedges.
- To an unlined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil.
- Season with half the Applewood Smoke Spice, salt and pepper. Toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, peel, then mince or grate garlic.
- Cut tomato into 1/4-inch pieces.
- To a small bowl, add mayo, whole grain mustard, honey and half the garlic. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high (use high heat for 4 servings).
- When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat®. Cook for 5-6 min, breaking up patties into smaller pieces, until crispy.**
- Add broth concentrate, remaining Applewood Smoke Spice, remaining garlic and 1 tbsp (2 tbsp) water.
- Season with salt and pepper. Cook for 1-2 min, stirring often, until fragrant.
- Transfer to a medium bowl. Carefully wipe the pan clean.
- To the Beyond Meat® mixture, add tomatoes, then stir to combine.
- Arrange tortillas on a clean surface.
- Spread 1 tsp Dijonnaise sauce over one side of each tortilla. Spread Beyond Meat® mixture evenly over sauce.
- Sprinkle cheese over top of meat mixture.
- Fold tortillas in half to enclose filling.
- Reheat the same pan (from step 3) over medium-high.
- When hot, add 3 quesadillas to the dry pan. Cook for 1-2 min per side, until golden. Transfer to a plate.
- Reduce heat to medium and repeat with remaining quesadillas.
- Divide quesadillas and potato wedges between plates.
- Serve with any remaining Dijonnaise sauce for dipping.
If you've opted to get Beyond Meat®, add 1/2 tbsp (1 tbsp) oil to the pan, then Beyond Meat®. Cook Beyond Meat® for 5-6 min, in the same way as the beef, breaking up patties into smaller pieces, until crispy.** Disregard instructions to drain excess fat.
1210
kcal
Calories
67
g
Fat
23
g
Saturated Fat
112
g
Carbohydrate
15
g
Sugar
8
g
Dietary Fiber
47
g
Protein
75
mg
Cholesterol
2070
mg
Sodium
1
g
Trans Fat
1850
mg
Potassium
650
mg
Calcium
11.5
mg
Iron
with Potato Wedges and Honey-Garlic Dijonnaise
with Potato Wedges and Honey-Garlic Dijonnaise
