Ingredients
Scale
- 1 pound ground beef
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- 2 cups shredded cheddar cheese (or Mexican blend cheese)
- 4 large flour tortillas
- 1 tablespoon olive oil or butter (for cooking)
- Salt and pepper to taste
- Optional toppings: Sour cream, guacamole, salsa, chopped cilantro
Helpful Tip
Grate your cheese rather than buying pre-grated types for a smoother melt. Pre-grated cheese usually has anti-caking agents that can change the texture.
Instructions
Step 1: Cook the Ground Beef
- Heat the ground beef in a skillet over medium heat. As it cooks, break it apart with a spatula.
- When the beef starts to brown, add chopped onion and minced garlic. Cook for 5–7 minutes more or until the beef is cooked through and the onions are softened.
- Drain off any excess fat, and then season with chili powder, cumin, paprika, salt and pepper. Stir to combine, remove from heat and set aside.
Step 2: Build the Quesadillas
- Place one tortilla flat on a clean surface. Put half of it on shredded cheese.
- Add a hefty scoop of the spiced beef on top of the cheese and add a bit more cheese.
- Fold in half and gently press to seal the tortilla. Repeat with the remaining tortillas.
Step 3: Crisp the Quesadillas
- In a skillet, heat olive oil or butter over medium heat. Place one folded quesadilla in the pan, and cook for 2–3 minutes on each side, or until golden brown and crispy.
- Take out and repeat with remaining.
Step 4: Serve and Enjoy
- Serve the quesadillas sliced into wedges alongside toppings of your choice — sour cream, guacamole, salsa. You’ll want to serve them warm for maximum cheesiness!
Serving Suggestions
Serve these quesadillas with a fresh salad, Mexican rice or tortilla soup to make a meal with substance. For a playful spin, serve with pineapple salsa for sweet-and-savory flair.
Notes
Tips for Perfect Quesadillas
- Don’t Overstuff: Fill with a moderate amount of filling so you can easily flip and cook evenly.
- Cook on Medium Heat: It’s important to avoid burning the tortillas before the cheese completely melts, so you can do that by cooking these on medium heat.
- Rest Before You Cut: Let the quesadilla rest a moment before you slice it, or else the cheese will ooze out too much.
Storage & Reheating
Got leftovers? No problem!
- Refrigerate: Keep in an airtight container in the refrigerator for up to 3 days.
- Reheating: In a skillet to crisp or in the microwave for convenience (microwaving will reduce crispiness).
- Freezing Quesadillas: Assemble the quesadilla, and freeze uncooked. Cook straight from frozen, allowing more time if necessary.
Nutrition Information (Per Serving)
- Calories: ~400
- Protein: 25g
- Carbohydrates: 22g
- Fat: 22g
- Fiber: 2g
- Sodium: 600mg
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired