Beef Quesadillas with Salsa and Guacamole (Printable View)
Savory cheesy quesadillas filled with seasoned beef, served hot with fresh salsa and creamy guacamole.
# Ingredient List:
→ Beef Filling
01 - 14 oz lean ground beef
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 small red bell pepper, diced
05 - 1 jalapeño, seeds removed and finely chopped
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - ½ teaspoon smoked paprika
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - 1 cup shredded cheddar cheese
12 - 1 cup shredded Monterey Jack cheese
13 - 8 large flour tortillas
14 - 2 tablespoons vegetable oil
→ Fresh Salsa
15 - 3 medium ripe tomatoes, diced
16 - ½ small red onion, finely chopped
17 - 1 small jalapeño, seeds removed and finely chopped
18 - ¼ cup fresh cilantro, chopped
19 - Juice of 1 lime
20 - Salt and black pepper to taste
→ Creamy Guacamole
21 - 2 ripe avocados
22 - ½ small red onion, finely chopped
23 - 1 small tomato, diced
24 - 1 clove garlic, minced
25 - Juice of 1 lime
26 - 2 tablespoons fresh cilantro, chopped
27 - Salt and black pepper to taste
# How to Make It:
01 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper in a mixing bowl. Mix thoroughly and set aside at room temperature.
02 - Mash avocados with a fork in a separate bowl until desired consistency. Fold in red onion, diced tomato, garlic, lime juice, cilantro, salt, and pepper. Maintain small chunks for texture. Cover with plastic wrap and refrigerate until service.
03 - Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sauté diced onion for 2 minutes. Add minced garlic, diced bell pepper, and jalapeño; cook for 2 additional minutes. Add ground beef, breaking it into small pieces with a spoon. Cook until fully browned, approximately 5 to 6 minutes. Drain excess fat if necessary.
04 - Stir ground cumin, chili powder, smoked paprika, salt, and black pepper into the browned beef mixture. Cook for 2 minutes, allowing spices to bloom and release their aromatics. Remove from heat.
05 - Place a flour tortilla on a clean work surface. Distribute one-quarter of the mixed cheeses over half of the tortilla. Layer one-quarter of the seasoned beef mixture on top. Fold tortilla in half to seal filling. Repeat assembly process with remaining tortillas and fillings.
06 - Heat remaining 1 tablespoon vegetable oil in skillet over medium heat. Working in batches, cook each quesadilla for 2 to 3 minutes per side. Apply gentle pressure with a spatula to ensure even cooking and cheese melting. Continue until golden brown on both sides.
07 - Cut each cooked quesadilla into wedge portions using a sharp knife. Arrange on a serving platter and serve immediately while hot, accompanied by fresh salsa and guacamole on the side.
# Expert Suggestions:
01 -
- The combination of two different cheeses creates this incredible stretchy pull when you bite into a wedge that makes even grown adults smile.
- You can prep the components ahead of time, making it perfect for those evenings when friends text they might stop by in an hour.
02 -
- Draining excess fat from the beef is non-negotiable unless you want soggy quesadillas that fall apart at first bite.
- Letting the quesadillas rest for about 2 minutes after cooking makes them easier to cut cleanly and prevents molten cheese from burning anyones mouth.
03 -
- Grating your own cheese rather than using pre-shredded makes a remarkable difference in how smoothly it melts, as packaged shredded cheese contains anti-caking agents.
- If youre making quesadillas for a crowd, keep the finished ones warm in a 200°F oven on a baking sheet while you complete the batch.