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.
Allergens
Utensils
Tags
Tex-Mex Ground Plant-Based Protein
8 ounce
Cream Cheese
6 tablespoon
Flour Tortillas
2 unit
Monterey Jack Cheese
0.25 cup
Pico de Gallo
4 ounce
Sour Cream
1.5 tablespoon
Cooking Oil
2 teaspoon
Butter
1 tablespoon
• 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.***
760
kcal
Calories
53
g
Fat
18
g
Saturated Fat
46
g
Carbohydrate
9
g
Sugar
2
g
Dietary Fiber
27
g
Protein
65
mg
Cholesterol
1900
mg
Sodium
