Wednesday, February 27, 2013

Quick 29g Protein Quesadilla Lunch

This recipe is for a quick to prepare and make, baked quesadilla that is yummy and packed with protein. Between the tortillas and the quesadilla toppings, this meal totals about 29g of protein. And some say us vegan-folk don't get enough protein. Also, this was quick to make; use the toaster oven to make it even faster and cut down on oven preheating time. So let's get started!

Try My Drool-Worthy 'Not-chicken, Cheese, and Spinach Quesadilla with Sweet Mustard' Recipe

  • 2 Whole wheat tortillas
  • 2 tbsp dijom mustard
  • 2 tbsp pure maple syrup
  • Handful of baby spinach
  • 1/4 cup sliced Daiya cheese wedge in Havarti flavor
  • About 5 or 6 Gardein Crispy Tenders

Set toaster oven to 350 degree "Bake" setting. Combine dijon mustard and maple syrup. Place a tortilla in a pan and spread half of the sweet mustard mixture on it.

Layer spinach, Gardein, Daiya, and drizzle the remaining sweet mustard on top.

Place the other tortilla on top. Smash down with your hand to flatten a little bit. Bake in toaster oven for 10- 15 minutes or until quesadilla is crispy and golden.

Cut into four wedges and enjoy!

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