The Ultimate Cheesy Beef Quesadilla Recipe
The only beef quesadilla recipe you'll ever need! Learn the secrets to perfectly seasoned ground beef, an incredible cheese pull, and a crispy, golden-brown tortilla every time. This easy, restaurant-quality meal is ready in under 30 minutes, making it a perfect weeknight dinner.
Equipment
- 1 Large skillet
- 1 Wooden Spoon
- 1 Spatula
- 1 Cheese Grater
Ingredients
- 1 tbsp Olive Oil
- 1 small Yellow Onion, finely chopped
- 2 cloves Garlic, minced
- 1 lb Ground Beef, 85/15 recommended
- 1 tsp Chili Powder
- 1 tsp Ground Cumin
- ½ tsp Smoked Paprika
- ½ tsp Salt
- ¼ tsp Black Pepper
- 8 large Flour Tortillas
- 2 cups Shredded Monterey Jack Cheese
- 1 cup Shredded Sharp Cheddar Cheese
- Optional toppings: Sour cream, salsa, guacamole, fresh cilantro
Instructions
- Cook the Aromatics. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Brown the Beef. Add the ground beef to the skillet. Break it apart with a spoon and cook until browned, about 5-7 minutes. Drain any excess grease from the pan.
- Season the Filling. Stir the chili powder, cumin, smoked paprika, salt, and pepper into the cooked beef. Mix well to ensure the meat is evenly coated with the savory spices. Remove the beef mixture from the skillet and set it aside.
- Assemble the Quesadilla. Wipe the skillet clean. Place it back on medium-low heat. Lay one tortilla flat in the skillet. Sprinkle a layer of the cheese blend on one half of the tortilla. Top the cheese with a layer of the seasoned beef mixture. Sprinkle a little more cheese on top of the beef.
- Fold and Cook. Fold the empty half of the tortilla over the filling. Cook for 2-3 minutes, or until the bottom is golden-brown and crispy and the cheese has started to melt.
- Flip and Finish. Carefully flip the beef quesadilla and cook the other side for another 2-3 minutes until it's also golden-brown and the cheese is fully melted and gooey.
- Serve. Remove the quesadilla from the skillet, let it rest for a minute, then slice it into wedges. Serve immediately with your favorite toppings. Repeat the process with the remaining tortillas and filling.
Notes
- Don't Overstuff: A thin, even layer of filling is key to a quesadilla that holds together and gets crispy.
- Medium-Low Heat is Crucial: Cooking too hot will burn the tortilla before the cheese has a chance to melt.
- Grate Your Own Cheese: For the best, smoothest melt, avoid pre-shredded cheese and grate your own from a block.