Quesadilla Rellena Recipe

Warm tortillas

Stack tortillas, wrap in a clean kitchen towel or foil, and warm in a low oven (200°F / 95°C) for 8–10 minutes or microwave covered for 30–45 seconds until pliable.

Assemble quesadillas

Lay one warmed tortilla on a flat work surface. Spread about 1/4 cup refried beans over half the tortilla in an even layer, leaving a 1/2-inch margin at the edge. Sprinkle 3/4 cup combined shredded cheeses (about 1/2 cup cheddar + 1/4 cup Monterey Jack) over the beans. Top with 3 ounces (about 3/4 cup loosely packed) of the seasoned cooked ground beef. Fold the empty half of the tortilla over to enclose the filling and form a semicircle. Repeat to make the remaining quesadillas.

Grill quesadillas

Heat a large nonstick skillet or griddle over medium heat. Add about 1/2 tablespoon of vegetable oil or butter and swirl to coat. Place one folded quesadilla in the pan and cook 2–3 minutes until the bottom is golden brown and crisp. Carefully flip and press gently with a spatula; cook another 2–3 minutes until cheese is melted and the second side is golden. If cheese hasn’t fully melted, lower heat to medium-low and cover the pan for 1 minute. Transfer cooked quesadilla to a cutting board and keep warm in the oven while you cook the rest, adding more oil/butter as needed.

Prepare seasoned cooked beef: In a medium skillet, heat 1 teaspoon oil over medium heat. Add the finely chopped onion and sauté 3–4 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant. Add cooked ground beef to the skillet and break up with a spoon. Stir in ground cumin, chili powder, salt, and black pepper. Cook 2–3 minutes until spices are incorporated and beef is heated through. Optionally stir in 1 teaspoon lime juice and 1 tablespoon chopped cilantro. Taste and adjust seasoning if needed. Remove from heat and keep warm until assembly.

Prepare sides: While quesadillas cook, arrange shredded lettuce on a serving plate or individual plates. Spoon guacamole into a bowl and place sour cream in a small dish. If using, spoon salsa into another bowl and scatter chopped cilantro over guacamole or sour cream. Cut lime into wedges for serving.

Serve: Slice each cooked quesadilla into 2–3 wedges with a sharp knife or pizza cutter. Plate wedges with shredded lettuce, a generous scoop of guacamole, and a dollop of sour cream. Add salsa, cilantro, and lime wedges on the side. Serve immediately while hot and cheese is melty.