Beef Quesadillas Salsa Guacamole (Printable View)
Crispy tortillas filled with spiced beef, melted cheese, served alongside fresh salsa and smooth guacamole.
# Ingredient List:
→ Beef Quesadillas
01 - 14 oz ground beef
02 - 1 small onion, finely chopped
03 - 1 clove garlic, minced
04 - 1 red bell pepper, diced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - ½ tsp chili powder
08 - ½ tsp salt
09 - ¼ tsp black pepper
10 - 5.3 oz shredded cheddar cheese
11 - 8 medium flour tortillas
12 - 2 tbsp vegetable oil
→ Salsa
13 - 3 medium ripe tomatoes, diced
14 - ½ small red onion, finely chopped
15 - 1 small jalapeño, seeded and minced
16 - 2 tbsp fresh cilantro, chopped
17 - Juice of 1 lime
18 - ¼ tsp salt
→ Guacamole
19 - 2 ripe avocados
20 - 1 small tomato, diced
21 - 2 tbsp red onion, finely chopped
22 - 1 tbsp fresh cilantro, chopped
23 - Juice of 1 lime
24 - Salt and pepper to taste
# How to Make It:
01 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix well and set aside.
02 - Mash avocados in a separate bowl. Stir in tomato, red onion, cilantro, lime juice, salt, and pepper. Cover and refrigerate until serving.
03 - Heat 1 tbsp vegetable oil in a skillet over medium heat. Sauté onion and garlic for 2 minutes. Add ground beef and cook, breaking up with a spoon, until browned, about 5-6 minutes. Drain fat if needed.
04 - Stir in diced bell pepper, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for an additional 3-4 minutes, then remove from heat.
05 - Lay tortillas flat. Sprinkle cheese over half of each tortilla, add beef mixture, then top with more cheese. Fold tortillas in half to enclose filling.
06 - Heat remaining vegetable oil in a large skillet over medium heat. Cook quesadillas in batches for 2-3 minutes per side until golden and cheese is melted. Transfer to a cutting board and slice into wedges.
07 - Serve quesadillas warm, accompanied by salsa and guacamole.
# Expert Suggestions:
01 -
- They come together in under an hour and taste like you spent all day cooking.
- The beef stays juicy while the cheese gets that perfect melty-crispy contrast.
- Fresh salsa and guacamole transform simple quesadillas into something restaurant-worthy.
02 -
- Don't skip draining the beef fat; too much grease makes the quesadilla greasy and heavy instead of crispy and satisfying.
- Use a spatula with a thin, firm edge to flip quesadillas; a soft spatula lets them fold or break.
- Shred your own cheese if you can; the anti-caking powder in pre-shredded cheese gets gummy when melted.
03 -
- Cook quesadillas in batches so the skillet stays hot and the tortillas get golden instead of steamed.
- Let the pan heat for a full minute after adding oil; a hot pan is the difference between crispy and soft.