A Family Meal

Impossible™ Quesadillas

4 Servings

14 Ingredients

Super Easy

By Impossible™ Foods Chef

J. Michael Melton

50’ Total time=30’ Cooking + 20’ Preparation

Our Impossible™ Quesadillas are the perfect mix of cheesiness, freshness, acidity and spice—and they crisp up like perfection. Top this dish off with a super fresh homemade roasted corn salsa and you're living the dream. You can buy salsa at the grocery store like you’ve done a million times before, OR you can make your own salsa.

Our recipe for a 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! And if you go big with a fresh salsa, and then take the work out of seasoning the meat but substituting Impossible™ Taco Beef Meat From Plants and removing all the seasonings from the recipe. Two packs of Impossible Taco Beef will do the trick! Enjoy!

This recipe is made with Impossible™ Beef Mince Made From Plants

Where to buy

Let's GetCooking

14 Ingredients

12 oz Impossible™ Beef Made From Plants
1 Bunch Cilantro
3 Ears Of Corn
1 Yellow Onion
1 cup Cherry Tomatoes
1 Jalapeño
1 Avocado
1 Lime
4 Large Tortillas
Shredded Mexican Cheese Blend, 1 Pound
2 tbsp Olive oil
Salt To Taste
0.5 tbsp Butter

Seasonings

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How to prepare

Step 1: COOK THE IMPOSSIBLE BEEF

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 the Impossible Beef is seared brown and cooked through. Remove from heat and set aside.

Step 2: PREPARE THE CORN

Shuck 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.

Step 3: MAKE THE ROASTED CORN SALSA

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 as well as the jalapeno pepper (seeded and diced). Stir while adding the lime juice.

Step 4: MAKE THE QUESADILLAS

Place about a 1/4 tablespoon of butter in a pan over low to medium heat. Slow and low will give you the crispiest tortilla. On one half of the tortilla, place 2 oz cheese and top with Impossible Beef mixture. Then cover that with an additional 2 oz cheese. Placing the cheese before as well as after the Impossible Beef with help bind the quesadilla together. Fold the quesadilla in half, and cook until cheese is melted and outside of quesadilla is golden brown on pan side. Place 1/4 tablespoon butter in the open side of the pan and allow to melt. Flip quesadilla into melted butter and cook until golden brown. Remove the quesadilla from the pan and allow it to cool before slicing. Top with roasted corn salsa.