Best Beef Quesadillas – Easy and Quick Recipe. These mouthwatering Beef Quesadillas are a satisfying dish, perfect for a quick lunch or a hearty dinner. Tender beef cooked with flavorful spices fills each quesadilla. Warm, crispy corn tortillas hold the beef and gooey cheese, creating a delightful combination of crunch and softness.
Ingredient
Makes 10 servings
5 flour tortillas – each 10 inches (25 cm)
10 oz (300g) cheese (Mozzarella or Cheddar), grated
For beef
1 tablespoon olive oil
1 (5 oz- 150g) medium onion, diced
3 cloves of garlic
1 pound (500g) lean ground beef
1 tablespoon (7g) smoked paprika
1 teaspoon (3g) chili powder
2 teaspoons (7g) ground dill
1 tablespoon (3g) thyme
1/3 cup (70g) tomato paste
1 teaspoon (5g) salt
freshly ground pepper
Instruct
Instruct
1. Preheat oven to 200 degrees F (to keep quesadillas warm while cooking batches).
2. Meanwhile, heat the olive oil in a large nonstick pan (about 10-inch or 12-inch pan) over medium heat. Add ground beef, chili powder, chipotle pepper, oregano, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Cook, breaking ground beef into small pieces and stirring occasionally, until ground beef is completely cooked (ground beef is no longer pink and has browned evenly), about 8 to 10 minutes.
3. Stir in tomato paste and beef/broth and cook for another 1 to 2 minutes. Remove the beef from the pan and put it in a bowl. If there is excess grease, drain/discard.
4. Divide about 8 ounces (or 2 cups) of cheese among all the tortillas (on one side).
Note: Reserve remaining 4 ounces of cheese (or 1 cup of cheese).
5. Spread ground beef on top of cheese. Then sprinkle the remaining 1 cup (or 4 ounces) of cheese over the ground beef. Fold each tortilla into a half-moon shape.
6. To cook quesadillas, heat about 2 teaspoons vegetable oil in a large nonstick skillet over medium-low heat. Gently swirl the oil around the pan to coat evenly.
Note: If you’re using the same pan you used to cook the ground beef, just wipe it clean before greasing and cooking the quesadillas.
Note: Cook quesadillas in batches, two quesadillas at a time, adding more oil to the pan between batches as needed.
7. Place two quesadillas in the pan. Cook quesadillas for about 2 minutes on one side.
8. Carefully flip the quesadillas over to the other side and continue grilling for another 2 minutes or until they are golden brown and crispy on the outside and the cheese is melted on the inside (watch carefully to make sure they don’t burn). ). Transfer the cooked quesadillas to a sheet pan and place in the preheated oven to keep warm while you continue cooking the remaining quesadillas.
9. Repeat process to cook remaining quesadillas.
Once done, cut each half moon (quesadilla) in half so you have 12 pieces. Great with salsa, guacamole and/or sour cream. Enjoy!
Note: If there is any left over, store it properly in an airtight container in the refrigerator and use within 2 to 4 days, reheat before using.
