Beef Quesadilla Recipe

Prep

Measure and prepare all beef filling ingredients: finely chop the onion, mince the garlic, and chop cilantro if using.

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.

Add the chopped onion to the skillet and sauté 3–4 minutes until softened and translucent.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring to avoid burning.

Add the ground beef to the skillet, breaking it up with a spatula. Cook 5–7 minutes until browned and no longer pink.

Drain excess fat if desired, leaving about 1 teaspoon in the pan for flavor (or use a paper towel to absorb excess).

Stir in chili powder, ground cumin, smoked paprika, kosher salt, and black pepper. Cook 30 seconds to bloom the spices.

Add tomato paste and 2 tablespoons water; stir to combine and cook 1–2 minutes so the paste darkens slightly and mixes evenly with the beef.

Taste and adjust seasoning. Stir in chopped cilantro if using. Remove pan from heat and set the beef mixture aside.

Combine shredded cheddar and Monterey Jack in a bowl and toss to mix.

Wipe out the skillet used for the beef (if needed) and return to medium heat. Add 1/2 tablespoon butter and swirl to coat the pan.

Place one flour tortilla in the skillet and sprinkle about 1/4 cup of the cheese mixture evenly over half of the tortilla.

Spoon about 1/4 cup of the warm beef filling over the cheese, spreading it into an even layer but leaving a small border.

Sprinkle another 1/4 cup of cheese on top of the beef (this helps the top tortilla adhere). Fold the tortilla in half to form a semicircle.

Cook the quesadilla 2–3 minutes on the first side, pressing gently with a spatula until the underside is golden brown and cheese begins to melt.

Add another 1/2 tablespoon butter to the pan (or melt in the pan before flipping) and carefully flip the quesadilla. Cook an additional 1.5–2 minutes until the second side is golden and the cheese is fully melted.

Transfer the cooked quesadilla to a cutting board and let rest 1 minute, then slice into 3 wedges with a sharp knife or pizza cutter. Repeat assembly and cooking with remaining tortillas, beef, cheese, and butter to make 3 more quesadillas.

Arrange quesadilla wedges on a serving plate. Serve immediately with sour cream, salsa, guacamole, and lime wedges on the side.

Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a skillet over low heat to crisp the tortillas and melt the cheese.