Beef Quesadillas with Salsa (Printable Version)
Cheesy beef-filled tortillas paired with fresh tomato salsa and creamy guacamole for an authentic Mexican-inspired meal.
# What You Need:
→ For the Beef Quesadillas
01 - 14 oz lean ground beef
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 small red bell pepper, diced
05 - 1 jalapeño, seeds removed and finely chopped (optional)
06 - 1 tsp ground cumin
07 - 1 tsp chili powder
08 - ½ tsp smoked paprika
09 - 1 tsp salt
10 - ½ tsp black pepper
11 - 1 cup shredded cheddar cheese
12 - 1 cup shredded Monterey Jack cheese
13 - 8 large flour tortillas
14 - 2 tbsp vegetable oil
→ For the Salsa
15 - 3 medium ripe tomatoes, diced
16 - ½ small red onion, finely chopped
17 - 1 small jalapeño, seeds removed and finely chopped
18 - ¼ cup fresh cilantro, chopped
19 - Juice of 1 lime
20 - Salt and black pepper, to taste
→ For the Guacamole
21 - 2 ripe avocados
22 - ½ small red onion, finely chopped
23 - 1 small tomato, diced
24 - 1 clove garlic, minced
25 - Juice of 1 lime
26 - 2 tbsp fresh cilantro, chopped
27 - Salt and black pepper, to taste
# Directions:
01 - In a bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix well and set aside.
02 - In another bowl, mash avocados with a fork. Add red onion, diced tomato, garlic, lime juice, cilantro, salt, and pepper. Mix until smooth with some small chunks remaining. Cover and refrigerate.
03 - Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and cook for 2 minutes. Add garlic, red bell pepper, and jalapeño; cook for 2 more minutes. Add ground beef, breaking it up with a spoon, and cook until browned (about 5–6 minutes). Drain excess fat if needed.
04 - Stir in cumin, chili powder, smoked paprika, salt, and black pepper. Cook for another 2 minutes until spices are fragrant. Remove from heat.
05 - Place a tortilla on a clean surface. Sprinkle a quarter of each cheese over half of the tortilla, spoon a quarter of the beef mixture on top, and fold the tortilla in half to enclose the filling. Repeat with remaining tortillas and filling.
06 - Heat remaining oil in a skillet over medium heat. Cook each quesadilla for 2–3 minutes per side, pressing gently, until golden brown and cheese is melted. Repeat with all quesadillas.
07 - Cut each quesadilla into wedges and serve hot with salsa and guacamole on the side.
# Expert Tips:
01 -
- The combination of two cheeses creates that perfect pull when you bite in - something I discovered by accident when I ran short on cheddar one evening.
- You can prep the fillings ahead of time, which means youll actually get to enjoy your own party instead of being stuck in the kitchen.
02 -
- If your cheese isnt fully melting before your tortilla browns too much, cover the pan with a lid for 30 seconds to trap heat and help it along.
- Letting the cooked beef mixture cool for 5 minutes before assembling prevents the tortillas from becoming soggy from excess steam and moisture.
03 -
- Toast your tortillas for about 10 seconds per side in a dry pan before adding fillings - this creates a moisture barrier that keeps them crisp even with juicy fillings.
- Grate your own cheese rather than using pre-shredded varieties which contain anti-caking agents that prevent proper melting.