Thrive Recipe – Quick and Easy Quesadillas

So we we’re driving home from church and I’m wondering what in the world I’m going to make for lunch.  I know the fridge is pretty bare so I’m thinking of what I have in the cupboards and my Thrive food storage.  I flip open my Thrive cookbook and voila!

Even though he won’t tell me, I suspect my husband is hesitant to say he is totally sold on using and eating stuff from “food storage”.  I know, it’s a weird concept, isn’t it?  That’s why many people who are eating Thrive food are not even calling it food storage, but something else, like their “Thrive Home Store”.  Okay….whatever you want to call it, I made this recipe from 100% “Thrive home store” ingredients (except for the tortillas…which you can make, but I won’t didn’t).

My husband was floored.  In fact, if you watch the video (I will post it at the bottom)…my husband testifies that he thought I had browned hamburger meat purchased from the store.  Bwahahaha!  Here is the recipe, and it is awesome…and my husband says so too!

Thrive Recipe – Quick and Easy Quesadillas


Recipe type: Side, lunch, dinner
Author: Shelf Reliance
Prep time: 20 mins
Total time: 20 mins
Serves: 6
Super simple and fun to eat!
  • 1 c thrive taco tvp
  • 1 1⁄2 c boiling water
  • 6 six-inch flour tortillas
  • 4 1⁄2 c shredded cheddar cheese, divided
  • salsa (optional)
  • 1 t vegetable oil
  • 1⁄4 c thrive red & green peppers
  • 1 T thrive dehydrated onion
  • 4 1⁄2 c shredded cheddar cheese, or thrive cheddar cheese rehydrated
  • sour cream, rehydrated (optional)
  1. Place TVP, red and green peppers, and onion in a bowl and cover with boiling water. Leave to sit for about 10 minutes or until water is absorbed.
  2. * Heat vegetable oil in a medium-sized pan over medium-low heat.
  3. * Place a tortilla in the pan and sprinkle with 1/2 c cheese. Add 1/2 c of drained Taco TVP and vegetable mixture over the melting cheese, followed by another 1/2 c of cheese.
  4. * Cover cheese and TVP and vegetables with another tortilla. Cook for 2-3 minutes or until golden brown. Flip and cook for an added 2 minutes.
  5. * Remove quesadilla from pan and cut into wedges. Repeat process with remaining ingredients. Serve with sour cream and salsa if desired.

You will need to refrigerate the sour cream for it to thicken up….but boy, is it yummy!

I top mine with salsa, sour cream and sometime quacamole

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