Name: Vegetarian Big Mac Quesadillas
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 1 package Impossible Meat (ground); 2 large flour tortillas; 4 slices American cheese; 1 bag shredded lettuce; 1 white onion, diced; ¼ cup dill pickles, chopped; ¾ cup mayonnaise; ¼ cup ketchup; ¼ cup mustard; 1 tbsp Annie’s Organic Worcestershire sauce (it is sardine free); 1 tsp paprika; ½ tsp onion powder; 1 tsp garlic paste; 2 tbsp pickle juice; Blackstone Chicago Steak seasoning, to taste

Vegetarian Big Mac Quesadillas

Rated 4.4 stars by 9 users

Cuisine

American

Servings

Prep Time

10 minutes

Cook Time

5 minutes

Ingredients

1 package Impossible Meat (ground)
2 large flour tortillas
4 slices American cheese
1 bag shredded lettuce
1 white onion, diced
¼ cup dill pickles, chopped
¾ cup mayonnaise
¼ cup ketchup
¼ cup mustard
1 tbsp Annie’s Organic Worcestershire sauce (it is sardine free)
1 tsp paprika
½ tsp onion powder
1 tsp garlic paste
2 tbsp pickle juice
Blackstone Chicago Steak seasoning, to taste

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Directions

For the Sauce

For the sauce add mayo, ketchup, mustard, Worcestershire sauce, paprika, onion powder, garlic paste, and pickle juice to a bowl. Mix to combine. Pour into squirt bottle.

For the Quesadillas

Preheat griddle to medium. Divide Impossible Meat in half and spread each portion on the flour tortilla. Season with Chicago Steak seasoning, and place meat-side down on the griddle. Cook for 2 minutes then flip.
Top each quesadilla with 2 slices of American cheese, shredded lettuce, diced onion, diced pickles, and sauce. Fold over in half, remove from griddle, and cut into triangles. Serve with a side of extra sauce.

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Vegetarian Big Mac Quesadillas

Author

Jess Ferin

Prep Time

10 minutes

Cook Time

5 minutes

Servings

Cuisine

American

Ingredients

1 package Impossible Meat (ground)

2 large flour tortillas

4 slices American cheese

1 bag shredded lettuce

1 white onion, diced

¼ cup dill pickles, chopped

¾ cup mayonnaise

¼ cup ketchup

¼ cup mustard

1 tbsp Annie’s Organic Worcestershire sauce (it is sardine free)

1 tsp paprika

½ tsp onion powder

1 tsp garlic paste

2 tbsp pickle juice

Blackstone Chicago Steak seasoning, to taste

Directions

For the sauce add mayo, ketchup, mustard, Worcestershire sauce, paprika, onion powder, garlic paste, and pickle juice to a bowl. Mix to combine. Pour into squirt bottle.

Preheat griddle to medium. Divide Impossible Meat in half and spread each portion on the flour tortilla. Season with Chicago Steak seasoning, and place meat-side down on the griddle. Cook for 2 minutes then flip.

Top each quesadilla with 2 slices of American cheese, shredded lettuce, diced onion, diced pickles, and sauce. Fold over in half, remove from griddle, and cut into triangles. Serve with a side of extra sauce.

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Vegetarian Big Mac Quesadillas

Vegetarian Big Mac Quesadillas

Cuisine

Servings

Prep Time

Cook Time

Ingredients

Directions

For the Sauce

For the Quesadillas

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Vegetarian Big Mac Quesadillas

Ingredients

Directions

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