Description
Flavorful seasoned beef combined with melted cheese, all packed between crispy tortillas. These beef quesadillas are easy to make, satisfying, and perfect for a quick meal or snack.
Ingredients
For the Beef Filling:
- 1 lb ground beef
- 1 tablespoon olive oil (for cooking)
- 1/2 onion, finely chopped
- 1 bell pepper, finely chopped (optional, but adds great flavor)
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt (adjust to taste)
- 1/2 cup beef broth (for deglazing)
- 1 tablespoon tomato paste (optional for added richness)
- 1 tablespoon Worcestershire sauce (optional for depth of flavor)
For the Quesadillas:
- 8 flour tortillas (8-inch or 10-inch)
- 2 cups shredded cheddar cheese (or a combination of your favorite cheeses like mozzarella or Monterey Jack)
- 1 cup shredded Mexican cheese blend (optional, but adds a nice flavor)
- 1/2 cup sour cream (for serving)
- Salsa or pico de gallo (for serving)
- Guacamole (optional, for serving)
Instructions
Start by heating a large skillet or pan over medium heat. Add the olive oil and allow it to warm. Once the oil is hot, add the finely chopped onion and bell pepper. Sauté for about 2-3 minutes, or until the vegetables are softened and the onions are translucent.
Next, add the minced garlic and cook for an additional 30 seconds, stirring to prevent it from burning. Add the ground beef to the pan, breaking it apart with a spatula. Continue cooking the beef for about 6-7 minutes, or until it’s browned and fully cooked.
As the beef cooks, sprinkle in the chili powder, ground cumin, paprika, black pepper, and salt. Stir to coat the beef and vegetables with the spices, allowing the flavors to meld together. If desired, you can also add a tablespoon of tomato paste and Worcestershire sauce for added richness and depth of flavor.
Once the beef is fully cooked, pour in the beef broth, stirring to deglaze the pan and lift any browned bits from the bottom. Let the mixture simmer for an additional 3-4 minutes until the liquid reduces slightly and the beef mixture becomes more flavorful.
While the beef mixture is simmering, you can begin preparing the tortillas. Heat a separate skillet or griddle over medium heat. Place one tortilla on the skillet and heat for about 30 seconds on each side, just until it becomes warm and slightly crispy. You do not want it to be fully crisp at this point, just enough to help the cheese melt later. Repeat with all of the tortillas, stacking them on a plate once they are warmed.
Alternatively, you can use store-bought tortillas that are already soft and pliable, and just warm them in the microwave for a few seconds.
Once your beef filling is ready, you can start assembling the quesadillas. Place one tortilla on a clean surface or plate. Spoon a generous amount of the beef mixture onto the center of the tortilla. Be careful not to overfill it, as it may be harder to fold and cook evenly.
Next, sprinkle a handful of shredded cheddar cheese (or the cheese of your choice) on top of the beef. For extra cheesiness, add a bit of the Mexican cheese blend as well. The cheese will help bind everything together when the quesadilla cooks.
Heat a large nonstick skillet over medium heat and lightly grease it with a little butter or cooking spray. Once hot, place the assembled quesadilla in the skillet, folding the tortilla in half over the beef and cheese filling.
Cook the quesadilla for about 2-3 minutes per side, pressing down lightly with a spatula to ensure the tortilla becomes golden brown and crispy. Be careful not to burn the tortilla; adjust the heat as needed. You can also cover the skillet with a lid for a minute to help the cheese melt more thoroughly.
Flip the quesadilla carefully and cook the other side until it’s golden brown and crispy as well. Once both sides are cooked to perfection, remove the quesadilla from the skillet and set it aside on a cutting board.
Allow the quesadilla to cool for a minute before slicing it into wedges using a sharp knife or pizza cutter. Serve immediately with sour cream, salsa, or guacamole on the side.
For a fun twist, try serving the quesadillas with a side of Mexican street corn, refried beans, or a fresh salad. They also pair wonderfully with a cold drink, like a margarita or iced tea.
- Prep Time: 10-15 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 450-500 kcal
- Fat: 20-25g
- Carbohydrates: 35-40g
- Protein: 20-25g