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SuperQuick Plant-Based Protein Shred Crunch Quesadillas
15-Min Meal
Veggie
SuperQuick
SuperQuick Plant-Based Protein Shred Crunch Quesadillas

with Salsa

5 min
Difficulty: 1/3
Mexican

These quesadillas are stuffed with Mexican-spiced plant-based protein shreds, corn, gooey cheese and tortilla chips for extra crunch. Serving these with zesty salsa for dipping, makes it a fun and tasty meal! 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) • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Thaw-friendly corn (corn, modified vinegar) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Green onion.

Allergens

Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Aluminum Foil
Silicone Brush

Tags

Veggie
SuperQuick
Ready-in-20
Ingredients
Plant-Based Protein Shreds

Plant-Based Protein Shreds

200 g

Flour Tortillas

Flour Tortillas

6 unit(s)

Tortilla Chips

Tortilla Chips

85 g

Corn Kernels

Corn Kernels

113 g

Mexican Seasoning

Mexican Seasoning

8 g

Cheddar Cheese, shredded

Cheddar Cheese, shredded

1 cup

Tomato Salsa

Tomato Salsa

0.5 cup

Tex-Mex Paste

Tex-Mex Paste

1 tbsp

Green Onion

Green Onion

1 unit(s)

Oil

Oil

1.5 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Cook filling

  • Before starting, preheat the broiler to high. Wash and dry all produce.
  • Thinly slice green onion.
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds, Tex-Mex paste, Mexican Seasoning, corn and 2 tbsp (4 tbsp) salsa.
  • Cook for 6-8 min, tossing occasionally, until cooked through.**
  • Season with salt and pepper. 

2
Assemble quesadillas

  • Arrange tortillas on a foil-lined baking sheet.
  • Add protein shred mixture on one side of each tortilla. Top with tortilla chips (about 3-4 chips per tortilla), then sprinkle cheese and green onions over top.
  • Fold each tortilla over onto itself and firmly press to close. 

3
Broil quesadillas

  • Brush quesadillas with 1 tbsp (2 tbsp) oil.
  • Broil in the middle of the oven for 2-3 min per side, flipping halfway through, until tortillas are golden and cheese has melted.

4
Finish and serve

  • Divide plant-based protein shred crunch quesadillas between plates. 
  • Serve remaining tortilla chips and salsa on the side for dipping. 

5

If you've opted to get plant-based protein shreds, cook the same way as the recipe instructs you to cook turkey, tossing occasionally for 6-8 min, until cooked through.

6

Add protein shred mixture on one side of each tortilla. 

Nutrition per serving

1140

kcal

Calories

64

g

Fat

18

g

Saturated Fat

104

g

Carbohydrate

14

g

Sugar

8

g

Dietary Fiber

42

g

Protein

50

mg

Cholesterol

2910

mg

Sodium

1

g

Trans Fat

950

mg

Potassium

650

mg

Calcium

5

mg

Iron

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