Cheesy Protein Shreds Quesadillas
with DIY Salsa and Lime Crema- Sulphites
- Wheat
- Milk
- Soy
- Oats
- Rye
- Sesame
- Triticale
- Milk
- May contain traces of allergens
- Peanuts
- Sulphites
- Tree nuts
- Wheat
- Mustard
These quick and easy quesadillas are loaded with plant-based protein shreds, peppers and lots of gooey melted cheese. Dunk the golden-brown wedges into cool lime crema, bright salsa or both! This meal is great to grab and go, any night of the week.
Ingredients
200 g
Plant-Based Protein Shreds
6 unit(s)
Flour Tortillas
(Contains: Soy, Oats, Rye, Sesame, Triticale, Milk, May contain traces of allergens, Sulphites, Wheat)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
1 unit(s)
Lime
1 unit(s)
Red Onion
1 tbsp
Mexican Seasoning
(Contains: Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, May contain traces of allergens)
2 unit(s)
Sour Cream
(Contains: Milk)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
2 unit(s)
Green Onion
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
2.5 tsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onions.
- Peel, then cut half the red onion (whole onion for 4 ppl) into 1/4-inch pieces.
- Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- Cut tomato into 1/4-inch pieces.
- Add tomatoes, green onions, half the peppers, half the lime juice and 1/2 tbsp (1 tbsp) oil to a medium bowl.
- Season with salt and pepper, then stir to combine.
- Add sour cream, 1/2 tsp (1 tsp) lime zest, 1 tsp (2 tsp) lime juice and 1/4 tsp (1/2 tsp) sugar to a small bowl.
- Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tsp (2 tsp) oil, then protein shreds, red onions and remaining peppers. Cook, tossing occasionally until cooked through, 6-8 min.**
- Add Mexican Seasoning. Cook, stirring often, until fragrant, 30 sec.
- Remove from heat, then transfer protein shreds filling to a large bowl.
- Add cheese, then season with salt and pepper. Stir to combine.
- Carefully rinse and wipe the pan clean with paper towels.
- Arrange tortillas on a clean surface.
- Spread protein shreds filling evenly over one side of each tortilla. Fold in half to enclose filling.
- Reheat the same pan (from step 4) over medium-high.
- When hot, add 3 quesadillas to the dry pan.
- Cook until golden-brown, 1-2 min per side. Transfer to a plate.
- Reduce heat to medium and repeat with remaining quesadillas.
- Cut quesadillas into wedges. Divide between plates.
- Serve lime crema and salsa alongside.
- Squeeze a lime wedge over top, if desired.
If you've opted to get protein shreds, cook and plate it the same way the recipe instructs you to cook and plate the pork, tossing occasionally until cooked through, 6-8 min.** Disregard instructions to drain excess fat.
