I think what’s really fun about quesadillas is that you can really make them your own! It’s not a strict stick-to-the-recipe thing that’s super stressful if you slip up on one measurement; it’s sort of like an art project and everyone involved can do a little something different with their quesadilla.
These quesadillas are super filling fuel and fun to make with family! I really enjoyed making these over the weekend and experimenting, as I don’t typically make quesadillas. I would definitely make this again (and again), sampling with different toppings and having fun with new flavors.
The brand of dairy free cheese I used is Daiya. I’ve never been a major cheese fanatic, but I really enjoyed the taste of the cheese in these quesadillas. The cheese was super stretchy and melted so perfectly. The texture was uncanny to cow cheese and honestly I liked the flavor a lot better.
The Impossible meat was a hit as usual, perfectly absorbing the flavors of the spices I tossed in. I also learned there was a secretly surprising source of nutrients in this dish. Of course the Impossible meat is packed with B-vitamins, protein, iron, and other essential nutrients, but the Gordita style fajita tortillas actually have 4 grams of protein and 1.5 mg of iron (8% of your daily value), per tortilla!
Makes: 5 Quesadillas Prep Time: 5 minutes Cook Time: 15 minutes
- 5 pieces of Gordita style fajita tortilla bread
- 3 impossible meat patties
- dairy-free shredded cheddar cheese
- canned jalapeños
- crushed red pepper (to taste)
- lime juice (to taste)
- hot sauce (to taste)
- 1 tbsp garlic powder
- 1 tbsp chili powder
- optional: vegan sour cream
- First, heat oil on a skillet to medium and cook the Impossible meat patties on it. Mash up the patties so they are ground. Once, the Impossible begins to brown slightly, season with crushed red pepper, garlic powder, hot sauce, and chili powder. Cook the Impossible so that is fully brown, but not very crispy, as it will cook a bit more when it is in the quesadilla.
- Heat oil on a skillet on medium-low heat. Meanwhile, place a piece of fajita bread on a plate, top with the dairy free cheese, then the Impossible meat, and finally the jalapeños. I recommend 4-5 jalapeños per quesadilla.
- After, sprinkle some hot sauce, and place the quesadilla on the heated skillet, open-faced and unfolded.
- Cook on medium-low heat, without flipping the quesadilla, until the fajita is golden-brown crispy and cheese has melted (about 7 minutes).
- Once crispy, take the quesadilla off the skillet, squeeze some lime juice inside and toss in some shreds of cilantro. I added a bit more hot sauce as well for an extra tang.
- Then, fold the quesadilla in half, patting down until the cheese on either ends have stuck to one another and hold the quesadilla closed. Serve (with vegan sour cream if desired) and enjoy!