Cheesy Beef Quesadillas recipe

My family absolutely devours these cheesy beef quesadillas. They’re quick enough for a weeknight dinner, customizable to everyone’s taste, and the leftovers (if there are any!) make a fantastic lunch. The blend of spices gives the ground beef a delicious smoky, slightly spicy flavor that pairs perfectly with the melted cheese. Even my pickiest eater loves them, which is a major win in my book! I often double the recipe because they disappear so fast. I’ve tweaked this recipe over the years to get it just right, and I’m excited to share all my tips and tricks with you so you can create perfect quesadillas every single time. We’ll go over everything from ingredient selection, to cooking techniques, and even explore some fun variations to keep things interesting!

Ingredients

Here’s a detailed breakdown of the ingredients you’ll need to create these flavorful beef quesadillas, along with some considerations and potential substitutions:

• ½ tablespoon olive oil: Olive oil is our cooking fat for sautéing the ground beef. Its mild flavor works well and it has a good smoke point. You can substitute with avocado oil, vegetable oil, or even coconut oil if you prefer. Keep in mind that the oil will impart a slight flavor, so choose one that you enjoy.
• 1 pound ground beef (I use extra lean ground beef): Ground beef is the star protein of our quesadillas. I prefer using extra lean ground beef (93/7) to minimize grease. However, you can use ground beef with a higher fat content (80/20 or 85/15) for a richer flavor. Just be sure to drain off the excess grease after cooking to prevent soggy quesadillas. You can also substitute with ground turkey, ground chicken, ground pork, or even a plant-based ground meat alternative for a vegetarian or vegan option.
• 1 teaspoon chili powder: Chili powder is a blend of dried chili peppers and other spices that adds a warm, earthy flavor to the beef filling. The intensity of the chili powder can vary depending on the brand, so adjust the amount to your preference. You can also use a specific type of chili powder, such as ancho chili powder (mild and fruity) or chipotle chili powder (smoky and spicy).
• 1 teaspoon ground chipotle chili pepper: Ground chipotle chili pepper adds a smoky, slightly spicy flavor that complements the chili powder perfectly. If you’re sensitive to spice, start with ½ teaspoon and adjust to taste. You can also substitute with smoked paprika for a milder smoky flavor.
• ½ teaspoon dried oregano: Dried oregano adds a slightly bitter, herbaceous note that balances the richness of the beef and spices. Fresh oregano can be used as well, but you’ll need to use about 1 tablespoon of chopped fresh oregano to achieve a similar flavor intensity.
• ½ teaspoon ground cumin: Ground cumin adds a warm, earthy flavor with a hint of citrus that is characteristic of Mexican cuisine. It pairs well with chili powder and chipotle chili pepper.
• ½ teaspoon garlic powder: Garlic powder adds a convenient and consistent garlic flavor to the beef filling. You can substitute with 1-2 cloves of minced fresh garlic, sautéed with the ground beef.
• ½ teaspoon onion powder: Onion powder adds a mild onion flavor that complements the garlic. You can substitute with ¼ cup of finely chopped onion, sautéed with the ground beef.
• ½ teaspoon salt: Salt enhances the flavors of all the other ingredients and is essential for seasoning the beef filling. Use kosher salt or sea salt for the best flavor.
• ½ teaspoon freshly ground black pepper: Freshly ground black pepper adds a sharp, pungent flavor that complements the salt and spices. It’s best to use freshly ground pepper for the most intense flavor.
• ¼ teaspoon ground cayenne pepper: Ground cayenne pepper adds a touch of heat to the beef filling. If you’re sensitive to spice, omit it or use a pinch of red pepper flakes instead. For a milder flavor, try using paprika.
• 1 tablespoon tomato paste: Tomato paste adds a concentrated tomato flavor and helps to thicken the beef filling. It also adds a subtle sweetness that balances the spices. You can substitute with tomato sauce, but you’ll need to reduce the liquid by simmering it for a longer period.
• 2 tablespoons unsalted beef stock/broth, or low sodium or regular: Beef broth adds moisture and flavor to the beef filling. Using unsalted or low-sodium broth allows you to control the salt content of the dish. You can substitute with chicken broth, vegetable broth, or even water, but the beef broth will provide the most authentic flavor.
• 12 ounces shredded cheese blend, divided (about 3 cups. I used a combination of cheddar, Monterey jack and pizza mozzarella): The cheese is what makes a quesadilla a quesadilla! A blend of shredded cheeses provides the best flavor and melting properties. Cheddar cheese adds a sharp, tangy flavor, Monterey Jack cheese adds a mild, buttery flavor and excellent melt, and mozzarella cheese adds stretch and gooeyness. You can use any combination of cheeses you like, such as pepper jack, Colby jack, or Oaxaca cheese. Pre-shredded cheese is convenient, but freshly shredded cheese melts more evenly.
• 6 flour tortillas, about 7 to 8 inches in diameter each: Flour tortillas are the traditional choice for quesadillas. They are soft, pliable, and hold their shape well when cooked. You can use corn tortillas for a gluten-free option, but they are more prone to tearing. Look for tortillas that are fresh and soft.
• 2 tablespoons vegetable oil, to grease pan (about 2 teaspoons of oil per batch): Vegetable oil is used to grease the skillet and prevent the quesadillas from sticking. You can substitute with olive oil or canola oil, but vegetable oil is the most neutral-flavored option.
• Salsa, guacamole, and/or sour cream, for serving (optional): These toppings are optional but highly recommended! They add flavor, texture, and moisture to the quesadillas. Salsa provides a tangy, spicy flavor, guacamole adds creaminess and healthy fats, and sour cream adds a cooling, tangy flavor.

Instructions

Follow these detailed steps to make delicious homemade beef quesadillas:

1. Preheat Oven: Preheat your oven to 200 degrees Fahrenheit (93 degrees Celsius). This is to keep the quesadillas warm as you cook them in batches. This step is crucial for maintaining the ideal serving temperature and melty cheese goodness, especially if you are preparing a larger batch.
2. Cook the Beef: Heat the olive oil in a large skillet over medium-high heat. Ensure the skillet is large enough to accommodate the entire pound of ground beef without overcrowding. Overcrowding can lower the temperature of the skillet and prevent the beef from browning properly. Add the ground beef and cook, breaking it up with a spoon, until browned. Use a sturdy spatula or spoon to break the beef into small, even pieces. This will ensure that the beef cooks evenly and that the filling is easy to spread on the tortillas. Drain off any excess grease. Draining the excess grease is vital for preventing soggy quesadillas. You can use a spoon to carefully remove the grease from the skillet, or you can transfer the beef to a colander to drain.
3. Add Spices: Stir in the chili powder, chipotle chili pepper, oregano, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper to the cooked beef. Make sure the beef is still hot when adding the spices. This will help to bloom the spices, releasing their aromas and flavors. Cook for about 1 minute, stirring constantly, until the spices are fragrant. Stirring constantly prevents the spices from burning.
4. Add Tomato Paste and Broth: Stir in the tomato paste and cook for another minute. Cooking the tomato paste helps to caramelize it, which enhances its flavor. Then, add the beef stock/broth and simmer for 5-7 minutes, or until the liquid is absorbed and the mixture is slightly thickened. This will create a richer, more flavorful filling. Simmering the mixture allows the flavors to meld together and the liquid to reduce, creating a cohesive filling.
5. Assemble the Quesadillas: Lay out the tortillas on a clean work surface. Prepare your workstation efficiently. Sprinkle about ½ cup of the shredded cheese blend onto one half of each tortilla. Evenly distribute the cheese. Top with about ⅓ cup of the cooked beef mixture, spreading it evenly. Avoid overfilling the tortillas to prevent them from tearing and to ensure even cooking. Sprinkle another ½ cup of shredded cheese blend over the beef. This layer of cheese on top of the beef helps to bind the filling together and creates a gooey, melty layer.
6. Fold the Tortillas: Fold the other half of each tortilla over the filling to form a half-moon shape. Press gently to seal the edges. A gentle press will help to prevent the filling from spilling out during cooking.
7. Cook the Quesadillas: Heat about 2 teaspoons of vegetable oil in the same skillet over medium heat. The skillet should be clean before adding the oil for cooking the quesadillas. Carefully place one or two quesadillas in the hot skillet (depending on the size of your skillet, don’t overcrowd it). Overcrowding the skillet can lower the temperature and prevent the quesadillas from browning properly.
8. Cook Until Golden Brown: Cook for 3-4 minutes per side, or until the tortillas are golden brown and crispy, and the cheese is melted and gooey. Use a spatula to carefully flip the quesadillas. If the quesadillas are sticking to the skillet, add a little more oil. Press down gently on the quesadillas with the spatula while cooking. This will help to ensure that the cheese melts evenly and the tortillas become crispy.
9. Keep Warm: Transfer the cooked quesadillas to a baking sheet and place them in the preheated oven to keep warm while you cook the remaining quesadillas. Line the baking sheet with parchment paper to prevent the quesadillas from sticking.
10. Serve: Cut each quesadilla into wedges using a pizza cutter or sharp knife. Serve immediately with your favorite toppings, such as salsa, guacamole, and sour cream.

Nutrition Facts

(Estimated, may vary based on specific ingredients used)

• Servings: 6 quesadillas
• Calories Per Serving: Approximately 450-550 calories (depending on cheese and toppings)

Here’s a more detailed breakdown of the nutritional content (approximate):

• Calories: 450-550
• Protein: 30-35g
• Fat: 25-35g (depending on the fat content of the beef and cheese)
• Carbohydrates: 30-40g
• Fiber: 2-4g

These values are approximate and will vary depending on the specific brands and ingredients used. For a more accurate estimate, use a nutrition calculator app and input the specific brands and quantities you use. Keep in mind that the type of cheese and ground beef you select will significantly influence fat content. Opting for leaner beef and low-fat cheese options can substantially reduce the overall calorie count and fat content of the quesadillas.

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

The beauty of this recipe lies in its simplicity and speed. The prep time is minimal, mainly involving chopping and measuring ingredients. The cook time is also relatively short, making it an ideal choice for busy weeknights. For even faster preparation, you can pre-chop the vegetables and measure out the spices ahead of time.

How to Serve

Beef quesadillas are incredibly versatile and can be served in a variety of ways. Here are a few ideas:

• Classic Toppings: Serve with salsa, guacamole, and sour cream. A dollop of each adds a burst of flavor and texture.
• Fresh Produce: Add diced tomatoes, onions, cilantro, or lettuce for a fresh and vibrant flavor. Consider adding pickled onions for a tangy contrast.
• Spicy Kick: Spice things up with a drizzle of hot sauce or a sprinkle of jalapeños. Experiment with different types of hot sauce to find your favorite flavor profile.
• Side Dishes: Pair with a side of Mexican rice, refried beans, or a simple salad. A side of elote (Mexican street corn) would also be a delicious addition.
• Party Platter: Cut into smaller wedges and arrange on a platter for a crowd-pleasing appetizer. Garnish with cilantro and lime wedges for an attractive presentation.
• Quesadilla Bar: Set up a quesadilla bar with various fillings and toppings so everyone can customize their own. This is a fun and interactive way to entertain guests.
• Breakfast Quesadillas: Turn them into breakfast by adding scrambled eggs to the filling. Consider adding chorizo or bacon for extra protein and flavor.
• Elevated Garnish: Try a drizzle of crema (Mexican sour cream), crumbled cotija cheese, or a sprinkle of toasted pepitas (pumpkin seeds) for an elevated presentation.

Variations & Enhancements

• Spicy Quesadillas: For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the beef mixture. You can also use pepper jack cheese instead of Monterey Jack. Sliced jalapeños or serrano peppers can be added as well.
• Vegetarian Quesadillas: Replace the ground beef with black beans, refried beans, or cooked vegetables like corn, bell peppers, and onions. Season the vegetables with the same spices used for the beef.
• Chicken Quesadillas: Substitute the ground beef with shredded cooked chicken. You can use rotisserie chicken for a quick and easy option.
• Shrimp Quesadillas: Use cooked shrimp instead of beef. Season the shrimp with chili powder, cumin, and garlic powder.
• Steak Quesadillas: Marinate thinly sliced steak and grill it before adding it to the quesadillas.
• Loaded Quesadillas: Add extra toppings like diced tomatoes, onions, cilantro, and avocado to the quesadillas before cooking them.
• Sweet Quesadillas: For a dessert quesadilla, fill with Nutella, marshmallows, and sliced bananas. Cook until the tortilla is golden brown and the filling is melted.

Additional Tips

Here are some helpful tips to ensure your beef quesadillas are a success:

1. Don’t Overfill: Avoid overfilling the quesadillas, as this can make them difficult to fold and cook evenly. A good rule of thumb is to leave about an inch of space around the edge of the tortilla.
2. Use a Good Quality Cheese: A good quality cheese that melts well is essential for a cheesy, gooey quesadilla. I recommend a blend of cheddar, Monterey Jack, and mozzarella. Avoid pre-shredded cheese that contains cellulose, as it doesn’t melt as well.
3. Adjust the Spices to Your Taste: Feel free to adjust the spices to your liking. If you prefer a milder flavor, reduce the amount of chili powder and cayenne pepper. If you like it spicy, add more! Experiment with different spice combinations to create your own signature flavor.
4. Cook Over Medium Heat: Cooking the quesadillas over medium heat allows the cheese to melt completely and the tortilla to become golden brown without burning. Adjust the heat as needed to prevent the tortillas from burning before the cheese melts.
5. Use a Non-Stick Skillet: A non-stick skillet will prevent the quesadillas from sticking and make them easier to flip. If you don’t have a non-stick skillet, be sure to use enough oil to grease the pan.
6. Warm the Tortillas: Warming the tortillas slightly before assembling the quesadillas makes them more pliable and less likely to tear. You can warm them in the microwave for a few seconds or on a dry skillet.
7. Press Down While Cooking: Press down gently on the quesadillas with a spatula while they are cooking. This helps to ensure that the cheese melts evenly and the tortillas become crispy.
8. Use a Pizza Cutter: A pizza cutter is the easiest way to cut the quesadillas into wedges.
9. Serve Immediately: Quesadillas are best served immediately while the cheese is still melted and gooey.

Beyond the Basics: Exploring Quesadilla History and Culture

Quesadillas, in their simplest form, are a testament to resourceful cooking. The word “quesadilla” itself comes from the Spanish word “queso,” meaning cheese. Their origins can be traced back to colonial Mexico. While the precise history is difficult to pinpoint, it’s generally accepted that quesadillas evolved as a way to use leftover tortillas and cheese.

Over time, quesadillas have become an integral part of Mexican cuisine, evolving and adapting to regional variations and personal preferences. In some regions, quesadillas are strictly defined as tortillas filled only with cheese. In others, they embrace a wider range of fillings, including meats, vegetables, and even sweet ingredients.

The quesadilla’s versatility and simplicity have made it a global favorite, finding its way onto menus in restaurants and homes around the world. Its ability to be customized with endless combinations of fillings ensures that it will continue to be a beloved dish for generations to come. The quesadilla has even crossed over into fusion cuisine, with variations incorporating ingredients from various cultures and culinary traditions.

FAQ

Here are some frequently asked questions about making beef quesadillas:

Q: Can I use a different type of ground meat?

A: Absolutely! You can substitute ground beef with ground turkey, ground chicken, or even ground sausage. Just make sure to adjust the cooking time as needed. For example, ground turkey and chicken may require slightly longer cooking times to ensure they are cooked through.

Q: Can I make these ahead of time?

A: Yes, you can assemble the quesadillas ahead of time and store them in the refrigerator for up to 24 hours. However, it’s best to cook them fresh for the best flavor and texture. If you are preparing them in advance, store them in an airtight container to prevent the tortillas from drying out.

Q: Can I freeze these quesadillas?

A: Yes, you can freeze cooked quesadillas. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be stored in the freezer for up to 2 months. To reheat, thaw them in the refrigerator overnight and then cook them in a skillet over medium heat until heated through. You can also reheat them in the oven or microwave, but the skillet method will result in the crispiest tortilla.

Q: What other fillings can I add to my quesadillas?

A: The possibilities are endless! Some other great fillings include:

• Cooked vegetables (onions, peppers, mushrooms, spinach, zucchini)
• Black beans or refried beans (add these for fiber and plant-based protein)
• Corn (adds a touch of sweetness and texture)
• Cooked rice (use leftover rice to bulk up the filling)
• Shredded chicken or pork (rotisserie chicken or pulled pork are great options)
• Avocado (add after cooking to prevent it from browning)
• Roasted sweet potatoes (a delicious and healthy addition)

Q: My tortillas are tearing when I fold them. What can I do?

A: If your tortillas are tearing, they may be dry. Try lightly warming them in a microwave or on a dry skillet before folding them. This will make them more pliable. You can also lightly brush them with oil or water to soften them. Additionally, be careful not to overfill the tortillas, as this can also cause them to tear.

Q: Can I use an air fryer to cook these quesadillas?

A: Yes! Preheat your air fryer to 375°F (190°C). Lightly brush the quesadillas with oil on both sides. Place the quesadillas in the air fryer basket, being careful not to overcrowd. Cook for 5-7 minutes, flipping halfway through, until the tortillas are golden brown and the cheese is melted.

Q: What type of salsa goes best with these quesadillas?

A: That’s a matter of personal preference! Here are a few suggestions:

• Pico de Gallo: A fresh and vibrant salsa with diced tomatoes, onions, cilantro, jalapeños, and lime juice.
• Roasted Tomato Salsa: A smoky and flavorful salsa made with roasted tomatoes, onions, garlic, and chili peppers.
• Salsa Verde: A tangy and refreshing salsa made with tomatillos, onions, cilantro, and jalapeños.
• Mango Salsa: A sweet and spicy salsa with diced mangoes, red onions, cilantro, jalapeños, and lime juice.

Enjoy experimenting with different salsas to find your favorite pairing!

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