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Beef Quesadilla
Get ready to make a delicious beef quesadilla. This dish is fun to make, and it is easier to put together than you would think. If you’ve never made it at home, get ready for the experience of a lifetime.
Quesadilla is perfect for those quick weeknight dinners, especially if you want to impress your friends and family. Add a little salsa with tangy sour cream, and you’re good to go. This easy meal is ideal for just about any occasion.
Quesadilla comes from the Spanish word ‘queso‘, which means cheese. It is made with simple ingredients such as tortilla, vegetables, meat, and cheese. Toasting the outside of the Quesadilla helps the cheese melt while the outside of the tortilla gets nice and crispy.
What is the Origin of the Quesadilla?
Quesadilla originated in Mexico. Particularly with roots to the Aztecs. The Tortilla is a staple food for the people of Mesoamerica. Quesadillas were created to be eaten on the road, thus making them a portable meal that comprised meat and vegetables. The addition of cheese occurred in the 16th century with the arrival of the Spaniards.
Ingredients
Beef mince, Bell peppers, Onion, Garlic, Taco seasoning, Sweetcorn, Wraps.
When making a quesadilla, we recommend using lean beef with a composition of ninety percent meat to ten percent fat. The leaner the beef, the less greasy the quesadilla will be. With a higher fat content, the quesadilla will turn out soggy. Ground chuck or ground sirloin will provide a lot of flavour. We’ve chosen to season the meat and vegetables with taco seasoning. You can purchase this seasoning at most supermarkets; it is also available for online purchase. You can also make it at home if you have all of 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 six to eight minutes until it is 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, along with 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 would prefer a spicier quesadilla, consider adding some paprika or cayenne pepper powder.
Add the beef mince, and add the balance of the taco seasoning. Add 1/4 cup of water. Mix and cook the beef mince for five minutes until the meat is cooked and the water has evaporated. Prepare a grill pan or a large pan to toast the quesadilla. (Don’t turn on the heat just yet) Add the quesadilla to the pan, and add the quesadilla filling. Spread it out to ensure that it is evenly distributed.
Add the grated cheese on top of the quesadilla filling. Cover the quesadilla with another tortilla and turn on 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.
Once the grill marks have formed, the quesadilla is ready to be cut into four pieces and enjoyed.
The best part about Quesadillas is their versatility. They are far from a one-dimensional dish; you can use different types of proteins, vegetables, and cheeses to create something different 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 Quesadilla?
Store in a foil in a 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 Quesadilla filling can be frozen for three months. Thereafter, remove and defrost. Reheat in a pan and add it to a fresh tortilla with freshly grated cheese and toast it up.
Ingredients
- 425 grams Beef mince
- 4 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
- Chop the onion and mince the garlic. Cut the bell peppers into cubes. Heat oil in a pan over medium-low, 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.
- Stir in the beef mince, add the remaining taco seasoning, and 1/4 cup of water. Cook for 5 minutes until the beef is done and the water evaporates. Prepare a grill or large pan and add the quesadilla filling, spreading it evenly. Top with grated cheese and cover with another tortilla.
- Toast on medium-low for 2 minutes per side. Check for melted cheese and press down with a spatula. Once grill marks form, cut into four pieces and enjoy!
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