Cheesy Protein Shreds Quesadillas
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Cheesy Protein Shreds Quesadillas

Cheesy Protein Shreds Quesadillas

with DIY Salsa and Lime Crema

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.

Tags:
Veggie
Allergens:
Sulphites
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

6 piece

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

1 piece

Sweet Bell Pepper

1 piece

Tomato

1 piece

Lime

1 piece

Red Onion

1 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

2 piece

Sour Cream

(Contains Milk)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

2 piece

Green Onion

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

2.5 tsp

Oil*

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Nutrition Values

Calories830 kcal
Fat44 g
Saturated Fat13 g
Carbohydrate73 g
Sugar16 g
Dietary Fiber7 g
Protein39 g
Cholesterol50 mg
Sodium1980 mg
Trans Fat1 g
Potassium800 mg
Calcium600 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Medium Bowl
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Large Bowl

Instructions

Prep
1
  • 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. 


Make salsa
2
  • 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.
Make lime crema
3
  • 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.
Cook protein shreds filling
4
  • 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.
Make quesadillas
5
  • 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


Finish and serve
6
  • Cut quesadillas into wedges. Divide between plates.
  • Serve lime crema and salsa alongside.
  • Squeeze a lime wedge over top, if desired.
7

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.

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