Meat-Free Quesadillas

Get ready for a fresh new look with Fry’s flexitarian range.

Serves: 4 – 6

Ingredients:

 

  • 1 packet Fry’s Pea Protein Mince 
  • 1 packet whole wheat tortillas 
  • 1 small red onion, diced small
  • 1 small red pepper, diced small
  • 1 small green pepper, diced small
  • 1 small jalapeño, seeded and minced
  • ½ cup mushrooms, sliced
  • 1 tsp garlic, minced
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp ground chili powder
  • 3 cups fresh spinach, chopped
  • 1 lime, juiced
  • Salt and black pepper to taste

To serve:

  • 4 limes, quartered
  • jarred salsa
  • chopped coriander 
  • sour cream (you can use a vegan option if preferred)
  • guacamole 
  • cheese (you can use a vegan option if preferred)

How To Make Nectarine Habanero Roast Chicken

  1. Preheat Dutch oven or large skillet over medium heat, for 2-3 minutes. Add the oil, onion, bell peppers and jalapeño, stirring regularly for 7 – 10 minutes until tender.
  2. Stir in the mushrooms and cook for another 2-3 minutes, until they soften.
  3. Next add the Fry’s Pea Protein Mince, stirring until hot throughout. At this point add the garlic, oregano, cumin and chili powder stirring until fragrant, then add the spinach and continue cooking until it wilts to half its volume.
  4. Add some lime juice, salt and pepper to adjust seasoning, turn off heat, and cover.
  5. Heat the tortillas in a pan or griddle. Once the tortillas have been heated, you can assemble the quesadillas with your favourite garnishes any way you like.