Vegetarian Steak and Cheese Quesadilla
Satisfy your Tex-Mex cravings with this irresistible Vegetarian Steak and Cheese Quesadilla, a plant-based twist on a classic favorite. Packed with hearty plant-based steak strips, sautéed bell peppers, and onions seasoned with smoky paprika and cumin, this recipe delivers bold, savory flavors in every bite. Gooey shredded cheddar cheese (or your favorite blend) melts perfectly between crispy, golden tortillas grilled to perfection. Easy to prepare in under 30 minutes, these quesadillas are perfect for a quick weeknight dinner or casual entertaining. Serve them alongside sour cream, guacamole, and salsa for a restaurant-worthy experience. This vegetarian dish proves you don’t need meat to enjoy satisfying comfort food at its finest!
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Recipe Information
Ingredients
- 200 grams Plant-based steak strips
- 4 Large flour tortillas
- 200 grams Shredded cheddar cheese (or any preferred blend)
- 1 medium Red bell pepper, sliced
- 1 medium Green bell pepper, sliced
- 1 medium Yellow onion, thinly sliced
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Butter (optional, for grilling quesadillas)
- to taste Sour cream (optional, for serving)
- to taste Guacamole (optional, for serving)
- to taste Salsa (optional, for serving)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced red bell pepper, green bell pepper, and onion. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
Add the ground cumin, smoked paprika, salt, and black pepper to the vegetables. Stir well and cook for an additional 1-2 minutes to allow the spices to toast lightly.
Transfer the sautéed vegetables to a plate and set aside.
In the same skillet, add another tablespoon of olive oil and the plant-based steak strips. Cook according to the package instructions or until browned and heated through, about 4-5 minutes. Remove from heat and set aside.
Lay one tortilla flat on a clean work surface. Sprinkle 50 grams of shredded cheese over one half of the tortilla. Top with a portion of the cooked steak strips and sautéed vegetables, then sprinkle an additional 50 grams of cheese on top. Fold the tortilla in half to create a semi-circle.
Repeat the assembly process with the remaining tortillas and fillings.
Heat a clean, dry skillet or griddle over medium heat. (Optionally, spread a small amount of butter on the outside of the tortillas for a golden, crisp exterior.)
Place one quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is fully melted. Repeat with the remaining quesadillas.
Slice each quesadilla into wedges and serve immediately with sour cream, guacamole, and salsa, if desired.
Nutrition Facts
Calories |
2417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.2 g | 199% | |
| Saturated Fat | 71.2 g | 356% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 5010 mg | 218% | |
| Total Carbohydrate | 149.8 g | 54% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 21.6 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1900 mg | 146% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1969 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
