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ImpossibleTM Quesadillas Recipe

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Impossible™ Quesadillas made with Impossible™ Burger
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  • 4

    Servings
  • Super Easy
  • 18

    Ingredients
  • 20 min

    Preparation
  • 30 min

    Cooking
  • 50 Total Time

    Total Time

Cooking up the perfect quesadilla is just as much about choosing the right blend of fresh ingredients as it is about making sure that the crust on the tortilla is perfectly crispy. This recipe is the perfect mix of cheesiness, freshness, acidity and spice—and it crisps up like a dream. As an added bonus, you can top this dish off with super fresh ingredients like homemade roasted corn salsa and cilantro.

You can buy salsa at the grocery store like you’ve done a million times before, OR you can make your own salsa, which is even more delicious and easier than you might think. This recipe includes the directions and ingredients list for easy-to-make roasted corn salsa. This tangy, fresh salsa is an excellent complement to your Impossible Quesadillas. One taste and you’ll wonder why you ever bought salsa in a plastic tub at the supermarket!

Two pro tips: 1. Buy limes and squeeze your own lime juice. It’s much better than that stuff you find in a green fake-lime squirt bottle at the store. As far as measurements go, one ripe lime should yield about one tablespoon of juice. 2. Fresh corn makes a big difference in the taste of the salsa, so if you’re hoping to prioritize flavor, be sure to head right to your local farmer’s market. You’ll be able to pick up all of your other fresh ingredients there as well.

This quesadilla is the star of any meal and is a great option for both lunch and dinner. It’s also totally kid-friendly and can be served as a finger food that they’ll ask for again and again.

18 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 1 Pack Impossible™ Beef
  • 3 Cloves Garlic
  • 1 Teaspoon Sweet Paprika
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Oregano
  • 1/4 Teaspoon Coriander
  • 1/4 Teaspoon Ancho Chile Powder
  • 1 Bunch Cilantro
  • 3 Ears Of Corn
  • 1 Yellow Onion
  • 1 Cup Cherry Tomatoes
  • 1 Jalapeno
  • 1 Avocado
  • 1 Lime
  • 4 10-Inch Tortillas
  • 1 Pound Shredded Mexican Cheese Blend
  • 2 Tablespoons Olive Oil
  • Salt To Taste
5 steps
  1. COOK THE IMPOSSIBLE™

    Ingredients used

    • 1 Pack Impossible™ Beef
    • 3 Cloves Garlic
    • 1 Teaspoon Sweet Paprika
    • 1/2 Teaspoon Cumin
    • 1/2 Teaspoon Oregano
    • 1/4 Teaspoon Coriander
    • 1/4 Teaspoon Ancho Chile Powder
    • 1 Bunch Cilantro
    • 1 Yellow Onion
    • Salt To Taste

    Mince the yellow onion and garlic and finely chop the cilantro. Set aside half the onion and half the cilantro and combine the remainder with the Impossible™ Beef, and spices in a large bowl. Place the mixture in a pan on medium heat and stir until meat is seared brown and cooked through. Remove from heat and set aside.

  2. PREPARE THE CORN

    Ingredients used

    • 3 Ears Of Corn
    • 2 Tablespoons Olive Oil

    Shucking the ears of fresh corn. Heat a skillet over medium heat. Add the oil and corn to the skillet. Let the corn develop a char, turning occasionally until all sides are charred and cooked through. Pull from the pan and allow to cool.

  3. MAKE THE ROASTED CORN SALSA

    Ingredients used

    • 1 Cup Cherry Tomatoes
    • 1 Jalapeno
    • 1 Avocado
    • 1 Lime

    Once cooled, slice the kernels off the cob and place in a bowl. Using a spoon, hold the cob over the bowl and scrape the sides of the cob to get the remaining kernels. Dice the avocado and quarter the cherry tomatoes. Combine with remaining onion and cilantro, and jalapeno pepper (seeded and diced). Stir while adding the lime juice.

  4. ASSEMBLE THE QUESADILLA

    Ingredients used

    • 4 10-Inch Tortillas
    • 1 Pound Shredded Mexican Cheese Blend

    Remove the quesadilla from the pan and allow it to cool before slicing. Top with roasted corn salsa.

  5. SERVE, SHARE, AND ENJOY

    Makes 4 folded quesadillas.