• 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.)

• 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.***