Cheesy Tex-Mex Protein Shreds and Orzo Skillet
with Tortilla Crumble and Sour Cream
Say hello to this satisfying meal, full of flavour and heartiness, a fiesta for the taste buds! Plant-based protein shreds are cooked with a zesty Mexican seasoning before being finished in a skillet with orzo, sweet peppers and cheesy tortilla crumble topper.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Plant-Based Protein Shreds
170 g
Orzo
(Contains Wheat)
1 unit
Sweet Bell Pepper
1 unit
Green Onion
½ cup
Cheddar Cheese, shredded
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
85 g
Tortilla Chips
2 tbsp
Tomato Sauce Base
2 unit
Beef Broth Concentrate
1 tbsp
Mexican Seasoning
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/4 cup (1/2 cup) pasta water, then drain and return orzo to the same pot, off heat.Add half the garlic salt and 1 tbsp (2 tbsp) butter. Stir until melted, 1-2 min. Cover and set aside.
Meanwhile core, then cut pepper into 1/2-inch pieces.Thinly slice green onion.
Cut open one end of tortilla chip package. Using a rolling pin or pot, crush chips in packaging until approx. 1/2 inch in size. Add crumbled chips and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with 1 tsp (2 tsp) Mexican seasoning. Toss to coat. Bake in the middle of the oven, stirring halfway through, until toasted and fragrant, 2-3 min.
Heat a large oven-proof pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and peppers. Cook, stirring often until protein shreds are crispy, 6-7 min.**Add broth concentrates, tomato sauce base, remaining garlic salt, remaining Mexican Seasoning and 1/4 cup (1/2 cup) reserved pasta water. Stir to combine.
Add orzo to pan with protein shreds. Season with salt and pepper, to taste, then stir to combine. (NOTE: If you don't have an oven-proof pan, carefully transfer mixture to an 8x8-inch baking dish [9x13-inch for 4 ppl]).Sprinkle tortilla crumble overtop.Sprinkle cheese over top.Bake in the middle of the oven until cheese is melted, 3-5 min.
Divide orzo between bowls.Dollop sour cream over top.Sprinkle green onions over top.
