2 Beyond Burger® patties
1 tsp chipotle powder
1 tsp cumin
8 street taco size flour tortillas
½ cup shredded colby jack cheese (sub favorite dairy-free cheese to make plant-based)
¼ cup tomato, chopped
¼ cup red onion, chopped
1 jalapeno, seeded and chopped
¼ cup avocado, smashed
½ cup shredded iceberg lettuce
¼ cup crema, for garnish
Kosher salt, to taste
Heat a large non-stick or cast iron pan over medium-high heat and place down four tortillas. Sprinkle each equally with shredded cheese, tomatoes, onions, jalapeno and more cheese. Place the other 4 tortillas on top. Flip when the cheese has begun to melt and the bottom tortilla is browned and crispy. Finish cooking on the other side and set aside.
In a small bowl mix the avocado with the lime juice and salt to taste, set aside.
Heat a grill pan over medium-high heat.
Season the Beyond Burger® patties with the chipotle powder, cumin and salt to taste. Grill 4 minutes on each side.
To build the Quesadilla Beyond Burger®, lay down one of the quesadillas, top it with a heaping spoon of the smashed avocado, then the Beyond Burger® patty, shredded lettuce, a drizzle of crema and a second quesadilla. Enjoy!
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