Description
A savory beef quesadilla recipe that combines tender beef, cheese, and fresh vegetables for a delicious meal.
Ingredients
Scale
- 1 lb (450g) beef steak (such as sirloin or flank), thinly sliced
- 4 large flour tortillas
- 1 ½ cups shredded cheese (Mozzarella, Monterey Jack, or a blend)
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 bell pepper, thinly sliced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish (optional)
- Sour cream, salsa, or guacamole for serving
Instructions
- Prepare the Beef: Season the beef slices with ground cumin, chili powder, salt, and pepper. Let it marinate for a few minutes while preparing other ingredients.
- Cook the Vegetables: In a large skillet, heat olive oil over medium heat. Add the onion, garlic, and bell pepper. Sauté until the onions are translucent and the peppers are softened, about 4-5 minutes. Remove from the skillet and set aside.
- Cook the Beef: In the same skillet, add the marinated beef slices and cook over medium-high heat until browned and cooked through, about 4-5 minutes. Remove from heat and set aside.
- Assemble the Quesadillas: On one-half of each tortilla, layer cheese, cooked beef, and sautéed vegetables. Fold the tortilla to cover the filling.
- Cook the Quesadillas: Heat a separate skillet or griddle over medium heat. Place the assembled quesadilla on the skillet and cook until the bottom is golden brown, about 3-4 minutes. Carefully flip and cook the other side until the cheese is fully melted.
- Serve: Remove the quesadilla from the skillet and let it cool slightly. Cut into wedges and garnish with fresh cilantro if desired. Serve with sour cream, salsa, or guacamole.
Notes
- Cheese Options: Feel free to mix different types of cheese for a richer flavor.
- Spice Level: Adjust chili powder according to your heat preference.
- Crispy Tortillas: Make sure your skillet is well-heated to achieve a crispy, golden brown tortilla.
- Beef Alternative: Chicken or mushrooms can be used as alternatives for a different flavor.
- Storage: Quesadillas can be stored in an airtight container in the refrigerator for up to two days; reheat them on a skillet to retain crispness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg