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ImpossibleTM Quesadillas Recipe

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Impossible Quesadilla 1098x1000
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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 Package Impossible™ Burger
  • 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™ BURGER

    Ingredients used

    • 1 Package Impossible™ Burger
    • 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

    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 Burger and spices in a large bowl. Place the mixture in a pan on medium heat and stir until the Impossible Burger 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

    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.

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

  4. MAKE THE QUESADILLAS

    Ingredients used

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

    Place .25 T 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 Burger mixture. Then cover that with an additional 2 oz cheese. Placing the cheese before as well as after the Impossible Burger 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 .25 T 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.

  5. SERVE, SHARE AND ENJOY

    Makes 4 folded quesadillas.