Beef Quesadillas with Salsa (Printable)
Crispy tortillas stuffed with spiced beef, melted cheese, fresh salsa, and creamy guacamole in a vibrant dish.
# What You'll Need:
→ Beef Quesadillas
01 - 14 oz ground beef
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - 1/2 tsp chili powder (optional)
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1 cup shredded cheddar cheese
12 - 1 cup shredded Monterey Jack cheese
13 - 8 medium flour tortillas
→ Salsa
14 - 3 ripe tomatoes, diced
15 - 1/2 red onion, finely chopped
16 - 1 jalapeño, seeded and minced
17 - 2 tbsp fresh cilantro, chopped
18 - Juice of 1 lime
19 - 1/2 tsp salt
→ Guacamole
20 - 2 ripe avocados
21 - 1 small tomato, finely diced
22 - 2 tbsp red onion, finely chopped
23 - 1 tbsp fresh cilantro, chopped
24 - Juice of 1 lime
25 - Salt and black pepper, to taste
# How to Make It:
01 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix thoroughly and set aside to let flavors develop.
02 - Halve and pit avocados, scoop flesh into a bowl, and mash with a fork. Stir in diced tomato, red onion, cilantro, lime juice, salt, and pepper. Set aside.
03 - Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened, about 2 minutes. Add diced bell pepper and cook 2 more minutes. Add ground beef, breaking it apart, and cook until browned. Stir in cumin, smoked paprika, chili powder, salt, and pepper. Cook an additional 2 minutes then remove from heat.
04 - Lay tortillas flat. Spread approximately one-eighth of the beef mixture on half of each tortilla. Sprinkle equally with cheddar and Monterey Jack cheeses. Fold tortillas in half to enclose the filling.
05 - Heat a clean skillet or griddle over medium heat. Cook each quesadilla 2–3 minutes per side until golden brown and cheese is melted. Repeat for all quesadillas.
06 - Cut quesadillas into wedges and serve hot with prepared salsa and guacamole on the side.
# Expert Advice:
01 -
- Crispy outside, melty inside, ready faster than delivery would arrive at your door.
- The beef filling is seasoned just right without being heavy, letting the cheese shine.
- One skillet, a handful of prep, and you've got something restaurant-worthy on your table.
02 -
- Don't cook the beef filling on high heat; medium heat gives you time to properly brown the meat and bloom the spices instead of burning them.
- If your salsa tastes flat, it's usually not enough salt or lime juice—taste as you go and adjust boldly.
- Cheese that's pre-shredded with anti-caking agents won't melt as smoothly; block cheese grated fresh makes a visible difference.
03 -
- Warm tortillas slightly before assembling so they're pliable and won't crack when you fold them.
- Keep the cooked quesadillas warm on a plate lined with paper towels while you finish the rest, so everyone eats them hot.
- Toast your spices in a dry pan for 30 seconds before adding them to the beef if you want a deeper, more complex flavor.