Beef Quesadilla
Crispy flour tortillas stuffed with seasoned ground beef, melted cheese, and sautéed peppers and onions. A quick, satisfying meal that tastes like a restaurant dish but comes together in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- ½ lb ground beef
- 1 whole large bell pepper (any color)
- 1 whole small yellow onion
- 1.5 cups shredded cheddar cheese
- 4 whole large flour tortillas
- ½ tsp cumin
- ½ tsp chili powder
Instructions
- 1
Place the bell pepper on a cutting board and slice it lengthwise from top to bottom into quarters, then slice out and discard the white stem and the cluster of seeds inside using a paring knife.
- 2
Lay each quarter flat and slice crosswise into 1/4-inch-wide strips that look like thin matchsticks, working from one end to the other.
- 3
Peel the onion, cut it in half lengthwise from root to tip, then lay each half flat and slice crosswise into 1/4-inch-wide strips.
- 4
Place a 12-inch skillet over medium-high heat and add the ground beef, breaking it apart with a wooden spoon as it cooks, stirring frequently until no pink remains and the meat looks crumbly, about 5 minutes.
- 5
Sprinkle 0.5 teaspoon cumin and 0.5 teaspoon chili powder over the cooked beef, stir for 30 seconds until fragrant, then transfer to a clean bowl.
- 6
Return the skillet to medium-high heat, add the bell pepper and onion strips, and stir constantly until they soften and the edges turn light brown, about 4 minutes.
- 7
Add the cooked beef back to the skillet with the vegetables and stir gently to combine, about 20 seconds, then pour everything into a bowl.
- 8
Wipe the skillet clean with a paper towel and return it to medium heat.
- 9
Place one tortilla in the center of the skillet and cook for 15 seconds until it feels warm and slightly flexible when you gently lift an edge with a fork.
- 10
Scatter 0.75 cup shredded cheddar cheese in an even layer on half of the warm tortilla, leaving a 1-inch border around the edge.
- 11
Spoon half of the beef and vegetable mixture onto the cheese, spreading it in a single layer.
- 12
Fold the empty half of the tortilla over the filling like you are closing a book, then press gently with a spatula for 5 seconds so it stays folded.
- 13
Cook the folded quesadilla over medium heat for 2 minutes until the bottom is golden brown and crispy, watching from the side so you can see the color deepen.
- 14
Carefully slide a spatula under the quesadilla and flip it to the uncooked side, then cook for another 2 minutes until this side is also golden brown and crispy.
- 15
Transfer the quesadilla to a cutting board and repeat steps 9–14 with the remaining tortilla, cheese, and beef mixture to make the second quesadilla.
- 16
Cut each quesadilla into three triangles by making two diagonal cuts from corner to corner, then arrange on plates and serve immediately.
Tools you’ll need
- cutting board
- chef's knife or paring knife
- 12-inch skillet
- wooden spoon
- rubber spatula
- fork
- paper towels
- measuring spoons
- small bowl
- large bowl
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