1 lbs Beyond Beef®
1-2 chipotle peppers, chopped
1 tablespoon cumin
1 tablespoon chili powder
5 cloves garlic, chopped
1 large red onion, 1/2 sliced, ½ chopped
1 jalapeno, seeded and chopped
1 bunch cilantro, chopped
1 bell pepper, chopped
8 large tortillas
3 cups shredded colby jack cheese (sub favorite dairy-free cheese to make plant-based)
2 limes, juiced
1 cup fresh corn
Kosher salt, to taste
Guacamole, for serving
Crema, for serving (skip this step to make fully plant-based)
Hot sauce, for serving
In a medium bowl, combine corn, lime juice, chopped red onion and half of the cilantro. Salt to taste and set aside.
In a medium non-stick or cast iron pan, over medium-high heat, brown the Beyond Beef. Add the garlic, sliced red onion, jalapeno, bell pepper and saute until vegetables are browned on the edges and slightly softened. Add the cumin, chili powder, and chipotle peppers. Salt to taste and remove from heat.
To build the Beyond Beef Chipotle Quesadilla, lay a tortilla into an oiled, non-stick or cast iron pan, top with ⅓ cup of cheese, ¼ of the Beyond Beef mixture, ¼ of the corn salsa, and ⅓ cup more cheese. Top with another tortilla and flip once the bottom tortilla is browned and crisp and the cheese is melted. Brown the other side and remove.
Slice the Beyond Beef Chipotle Quesadilla into wedges and serve with guacamole, crema and hot sauce.
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