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.
