Tex-Mex Plant-Based Protein Quesadillas Protein that tastes like meat (without the meat)

Name: Tex-Mex Plant-Based Protein Quesadillas Protein that tastes like meat (without the meat)
Yield: 2 servings
Ingredients: 8 oz Tex-Mex Ground Plant-Based Protein; 6 tbsp Cream Cheese; 2 Tortillas; 1/4 cup Monterey Jack Cheese; 4 oz Pico de Gallo; 1 1/2 tbsp Sour Cream; 2 tsp Cooking Oil; 1 tbsp Butter

By Recipe0 System

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.

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

8 oz Tex-Mex Ground Plant-Based Protein
6 tbsp Cream Cheese
2 Tortillas
1/4 cup Monterey Jack Cheese
4 oz Pico de Gallo
1 1/2 tbsp Sour Cream
2 tsp Cooking Oil
1 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

4 steps

1

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.
2

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.
3

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.)
4

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.