Cheesy Beef Quesadillas (Print Version)
Seasoned beef and melted cheese layered inside crisp tortillas for a flavorful Tex-Mex dish.
# Recipe Ingredients:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon olive oil
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Quesadillas
10 - 8 medium flour tortillas (8-inch)
11 - 2 cups shredded cheddar cheese
12 - 1 cup shredded Monterey Jack cheese
13 - 2 tablespoons fresh cilantro, chopped (optional)
14 - 2 tablespoons butter
→ For Serving
15 - Salsa
16 - Sour cream
17 - Guacamole
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 2–3 minutes.
02 - Stir in minced garlic and cook for 30 seconds until aromatic.
03 - Add ground beef, breaking it up with a spoon. Cook until browned and fully cooked, approximately 5–7 minutes.
04 - Incorporate cumin, chili powder, smoked paprika, salt, and black pepper. Cook for an additional minute, then remove from heat.
05 - Place one tortilla flat. Layer half with cheddar and Monterey Jack cheeses, then add beef mixture and sprinkle with cilantro if using. Fold tortilla in half. Repeat with remaining tortillas.
06 - Heat a nonstick skillet or griddle over medium heat. Melt butter, then cook each quesadilla for 2–3 minutes per side until golden and cheese is melted.
07 - Transfer cooked quesadillas to a cutting board. Allow to rest for 1 minute, then slice into wedges.
08 - Present warm with salsa, sour cream, and guacamole as accompaniments.
# Expert Advice:
01 -
- It's like having a Tex-Mex fiesta in your own kitchen that feels like sharing a delicious secret with a close friend
- The perfect blend of seasoned beef and melty cheese made it an instant favorite at family dinners
02 -
- Avoid overfilling the tortillas or they become a mess to flip and eat
- Using a mix of cheeses is a game changer for melting and flavor balance
03 -
- Pat your beef dry before cooking for better browning and flavor concentration
- The key secret is low and steady heat when cooking quesadillas to achieve that perfect melty inside and golden outside