Beef Cheesy Quesadillas (Printable version)

Savory beef and cheese folded in golden tortillas with sautéed peppers and onions.

# What You'll Need:

→ Beef Filling

01 - 1 tablespoon olive oil
02 - 1 pound ground beef
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 small red bell pepper, diced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Quesadillas

11 - 8 large flour tortillas
12 - 2 cups shredded cheddar cheese
13 - 2 cups shredded Monterey Jack cheese
14 - 2 tablespoons chopped fresh cilantro (optional)
15 - Sour cream, salsa, and guacamole for serving (optional)

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and diced red bell pepper; sauté for 2 to 3 minutes until softened.
02 - Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add ground beef, breaking it up with a spoon, and cook for 5 to 7 minutes until browned and fully cooked. Drain excess fat if necessary.
04 - Incorporate ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook another 2 minutes while stirring. Remove from heat and set aside.
05 - Heat a clean large skillet or griddle over medium heat.
06 - Place one tortilla on the skillet. Evenly sprinkle with 1/4 cup cheddar and 1/4 cup Monterey Jack cheese, then spread about 1/4 of the beef mixture over the cheese. Add cilantro if desired.
07 - Top with a second tortilla. Cook 2 to 3 minutes until the bottom is golden and cheese begins to melt. Carefully flip and cook another 2 minutes until golden and crispy.
08 - Repeat the assembly and cooking process with remaining tortillas and filling.
09 - Slice quesadillas into wedges and serve immediately with sour cream, salsa, and guacamole as desired.

# Expert advice:

01 -
  • They're ready in 30 minutes flat—perfect for weeknight dinners when you're tired but hungry
  • The beef filling is so flavorful and seasoned just right that everyone asks for seconds
  • You can customize them endlessly: add jalapeños for heat, switch the cheese, pile on your favorite toppings
  • Kids and adults alike gravitate toward these, making them a rare meal that actually pleases everyone at the table
02 -
  • Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly—buy a block and shred it yourself if you want that perfect, creamy melt that looks restaurant-quality
  • Don't overcrowd your filling. Too much beef and veggies will make the quesadilla heavy and prevent it from cooking evenly inside. Less is more here.
  • The heat of your pan is everything. Medium is the sweet spot—high heat burns the tortilla before the cheese melts, low heat makes it greasy and sad
03 -
  • Butter your tortillas lightly on the outside before cooking them—it creates an even more golden, crispy crust that tastes almost fried
  • If you want that restaurant-style presentation, heat a griddle or large flat skillet instead of a round one. You can make two quesadillas at once and everything cooks more evenly
  • Keep your finished quesadillas warm in a low oven (200°F) while you finish cooking the batch, so everyone can eat together while they're still crispy

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