Name: Cheesy Beef Quesadillas recipe
Ingredients: 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.

Ingredients

Scale

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.

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Instructions

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

Serving Size: one normal portion
Calories: 450-550
Fat: 25-35g
Carbohydrates: 30-40g
Fiber: 2-4g
Protein: 30-35g