lunch recipe · #02094
Pepper Provolone Tempeh Quesadilla
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 27 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 7
Prep15 min
Cook12 min
Inactive0 min
Total27 min
Ingredients
- 8 itemsFlour Tortilla
- 12 ozTempeh
- 8 ozRed Bell Pepper
- 6 ozProvolone Cheese
- 1 tbspOlive Oil
- 1 cupSalsa
- ½ tspTable Salt
Instructions
- Drain and rinse the Tempeh if canned. Wash the Red Bell Pepper under running water, keep leafy greens separate from raw meat and poultry, and cut it into small pieces.
- Heat the Olive Oil in a skillet and cook the Tempeh and Red Bell Pepper with the Table Salt until tender and hot.
- Divide the Tempeh mixture and Provolone Cheese among half of each Flour Tortilla, fold them closed, and cook in a dry skillet until browned and the cheese melts. Serve with the Salsa.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 37.6 g
- Carbohydrates
- 66.2 g
- Fat
- 30.8 g
- Fiber
- Unavailable
- Sodium
- 1,932 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Wheat, Soybeans
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.