Quesadilla with Chili con Quorn Dip

Craving for a quick, tasty and filling snack? Try this Mexican favorite with a meat-free twist.

Serves 4

50 mins

A Little Effort

Made with Quorn Meat Free Mince

High in protein
Gluten free
Low in saturated fat


  • 2 tbsp. Olive Oil
  • 300 g Quorn Meat Free Mince
  • 170 g Red Onion, Chopped
  • 2 cloves Garlic, Minced
  • 3 tsp. Mexican Chili Powder
  • 2 tsp. Dried Oregano
  • 300 g Tomato Sauce
  • 300 g Spaghetti Sauce
  • 400 g Canned Kidney Beans, rinsed and drained
  • 90 g Cheddar, coarsely grated
  • 4 (8”) Flour Tortilla
  • 20 g Butter, softened


Chili con Quorn Dip

  1. Heat half the oil in a saucepan over medium-high heat.
  2. Cook Quorn Mince, stirring until browned.
  3. Remove the Quorn Mince from the pan.
  4. Heat remaining oil in the same pan. Cook onion and garlic, stirring for 5 minutes until onion softens.
  5. Return cooked Quorn Mince to pan then put chili powder, dried oregano, tomato sauce and spaghetti sauce, stirring for 20 minutes.
  6. Add the kidney beans and let it simmer for 10 minutes or until thickened.


  1. Divide the cheddar cheese between 2 tortillas, top with remaining tortillas, pressing firmly to seal.
  2. Brush tortillas lightly with butter.
  3. Cook separately in a griddle or non-stick pan in medium heat.
  4. Press until browned and cheese is melted. Cut each quesadilla into quarters.
  5. Serve with chili con Quorn Dip

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