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SuperQuick Plant-Based Protein Shred Crunch Quesadillas
SuperQuick Plant-Based Protein Shred Crunch Quesadillas

SuperQuick Plant-Based Protein Shred Crunch Quesadillas

with Salsa

These quesadillas are stuffed with Mexican-spiced plant-based protein shreds, corn, gooey cheese and tortilla chips for extra crunch. Serving these with zesty salsa for dipping, makes it a fun and tasty meal!

Ingredients: Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Thaw-friendly corn (corn, modified vinegar) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Green onion.

Tags:
SuperQuick
Veggie
Allergens:
Sulphites
Wheat
Milk
Mustard

The quantities provided above are averages only.

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

Preparation Time15 minutes
Cooking Time5 minutes
DifficultyEasy

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

6 unit(s)

Flour Tortillas

85 g

Tortilla Chips

113 g

Corn Kernels

8 g

Mexican Seasoning

1 cup

Cheddar Cheese, shredded

½ cup

Tomato Salsa

1 tbsp

Tex-Mex Paste

1 unit(s)

Green Onion

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1140 kcal
Fat64 g
Saturated Fat18 g
Carbohydrate104 g
Sugar14 g
Dietary Fiber8 g
Protein42 g
Cholesterol50 mg
Sodium2910 mg
Trans Fat1 g
Potassium950 mg
Calcium650 mg
Iron5 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

Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Aluminum Foil
Silicone Brush
Small Bowl

Cooking Steps

Cook filling
1
  • Before starting, preheat the broiler to high. Wash and dry all produce.
  • Thinly slice green onion.
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds, Tex-Mex paste, Mexican Seasoning, corn and 2 tbsp (4 tbsp) salsa.
  • Cook for 6-8 min, tossing occasionally, until cooked through.**
  • Season with salt and pepper. 
Assemble quesadillas
2
  • Arrange tortillas on a foil-lined baking sheet.
  • Add protein shred mixture on one side of each tortilla. Top with tortilla chips (about 3-4 chips per tortilla), then sprinkle cheese and green onions over top.
  • Fold each tortilla over onto itself and firmly press to close. 
Broil quesadillas
3
  • Brush quesadillas with 1 tbsp (2 tbsp) oil.
  • Broil in the middle of the oven for 2-3 min per side, flipping halfway through, until tortillas are golden and cheese has melted.
Finish and serve
4
  • Divide plant-based protein shred crunch quesadillas between plates. 
  • Serve remaining tortilla chips and salsa on the side for dipping. 
5

If you've opted to get plant-based protein shreds, cook the same way as the recipe instructs you to cook turkey, tossing occasionally for 6-8 min, until cooked through.

6

Add protein shred mixture on one side of each tortilla.