Today, we’re making a beef quesadilla, a simple yet enjoyable dish to prepare. Perfect for quick weeknight dinners, quesadillas can easily impress friends and family with just a dash of salsa and some sour cream.

The term ‘quesadilla’ comes from the Spanish word ‘queso,’ meaning cheese. These delightful creations typically include tortillas, vegetables, meat, and cheese. Toasting the quesadilla melts the cheese and creates a crispy exterior. Originating from Mexico, quesadillas were once a portable meal option.

Ingredients

Beef mince, Bell peppers, Onion, Garlic, Taco seasoning, Sweetcorn, Wraps.

For a quesadilla, use lean beef (90% meat, 10% fat) to avoid greasiness and sogginess. Ground chuck or sirloin offer great flavor. Season the meat and vegetables with taco seasoning, available in stores or online, or you can make your own if you have the ingredients.

Onions, sweetcorn, and bell peppers add crunch to the quesadilla. When it comes to the wrap, choose flour tortillas as they are soft, pliable, and hold up well. If you’re looking for a gluten-free option, choose corn tortillas.

Instructions

Chop the onion and mince the garlic cloves. Cut the bell peppers into cubes. Add oil to a pan and set the temperature to medium-low. Add the onion and garlic. Sauté for 6 to 8 minutes, until golden brown. Caramelization will add a gentle sweetness to the quesadilla.

Once the onions and garlic are brown, add the chopped bell peppers to the pan. Add the sweet corn and half of the taco seasonings. Mix the ingredients into the vegetables. Taste the vegetables; if they seem a little bland, you can add a small amount of ground cumin. If you prefer a spicier quesadilla, consider adding paprika or cayenne pepper.

Add the beef mince, the remaining taco seasoning, and 1/4 cup of water. Mix everything together, then cook the beef mince for 5 minutes, or until the meat is thoroughly cooked and the water has evaporated. Prepare a grill pan or a large frying pan to toast the quesadilla, but don’t turn on the heat just yet. Place the quesadilla in the pan and add the filling. Spread the filling out evenly to ensure proper distribution.

Add the grated cheese on top of the quesadilla filling. Cover the quesadilla with another tortilla, then turn the heat to medium-low. Toast for two minutes per side, using a spatula to flip the quesadilla. Slightly lift the tortilla to check if the cheese has melted. Use a spatula to gently press down on the quesadilla, ensuring the cheese adheres to the beef mince.

When the grill marks appear, the beef quesadilla is ready to be cut into four pieces and enjoyed. You can enjoy them with a squeeze of lime juice, which will balance the beef’s richness. The versatility of beef quesadillas is their best feature. They are far from a one-dimensional dish; you can use various proteins, vegetables, and cheeses to create something unique every time.

What can you Serve with Beef Quesadilla?

Quesadilla can be served with a range of dishes, such as a tasty Red Pepper and Rocket salad, which uses a tangy Italian salad dressing. If you want to go the traditional route and enjoy it as the Mexicans do, consider serving with a side of tomato salsa, sour cream, pico de gallo, and pickled jalapenos, adding a touch of excitement to your quesadilla-making journey.

How to Store the Beef Quesadilla?

Store in a foil-lined container in the fridge for two to four days. The foil will help retain the freshness of the ingredients—microwave to reheat or pop into a hot oven for a few minutes. The Beef Quesadilla filling can be frozen for three months.

Beef Quesadilla

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Servings:

Calories: 632kcal

Author: thetastejournal.com

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

▢ 425 grams Beef mince
▢ 8 Wraps – flour tortilla

Vegetables

▢ 2 Bell peppers – cut into cubes
▢ 1 Onion – chopped
▢ 7 Garlic Cloves – chopped
▢ 150 grams Corn

Spices

▢ 3 tbsp Taco seasoning
▢ 2 tsp Cumin

Instructions

Sauté the vegetables: Chop the onion and mince the garlic. Cut the bell peppers into cubes. Heat oil in a pan over medium-low heat, then sauté the onion and garlic for 6-8 minutes until golden brown. Add the bell peppers, sweet corn, and half of the taco seasonings. If needed, season with ground cumin or spices for heat.
Cook the beef mince: Stir in the beef mince, add the remaining taco seasoning, and 1/4 cup of water. Cook for 5 minutes, until the beef is cooked through and the water has evaporated. Prepare a grill or a large pan, then add the quesadilla filling and spread it evenly. Top with grated cheese and cover with another tortilla.
Toast the quesadilla: Toast on medium-low for 2 minutes per side. Check for melted cheese, then press it down with a spatula. Once grill marks form, cut into four pieces and enjoy!