Beef Quesadillas with Salsa (Printable)
Crispy tortillas filled with spiced beef and cheeses served alongside fresh salsa and guacamole.
# Ingredient List:
→ 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 pepper, to taste
# Steps:
01 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix well and set aside to allow flavors to meld.
02 - Halve and pit avocados. Scoop the flesh into a bowl and mash with a fork. Stir in 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 bell pepper and cook 2 more minutes. Add ground beef, breaking it apart with a spoon, and cook until browned. Stir in cumin, smoked paprika, chili powder, salt, and black pepper. Cook an additional 2 minutes and remove from heat.
04 - Lay tortillas flat. Spread approximately one-eighth of the beef mixture over half of each tortilla. Sprinkle evenly with cheddar and Monterey Jack cheeses. Fold tortillas in half to enclose filling.
05 - Heat a clean skillet or griddle over medium heat. Cook each quesadilla 2 to 3 minutes per side until golden brown and cheese is melted. Repeat with remaining quesadillas.
06 - Cut quesadillas into wedges and serve immediately with prepared salsa and guacamole alongside.
# Expert Advice:
01 -
- The beef is seasoned just right, so every bite tastes intentional rather than bland.
- You get that satisfying crispy-outside, melty-inside moment that makes people ask for seconds.
- Homemade salsa and guac beat store-bought every single time, and they're ready before the quesadillas are done cooking.
02 -
- If your tortillas are cold from the fridge, let them sit out for a few minutes or warm them slightly—they fold without tearing and cook more evenly.
- Don't overload the filling; it's tempting but the quesadilla becomes hard to fold and cook unevenly, with the cheese leaking out the sides.
03 -
- Room-temperature beef filling spreads more easily and melts the cheese faster, so let it cool just slightly before assembling.
- If you want a vegetarian version, sauté mushrooms until they're deeply browned and caramelized, then mix with black beans and the same spice blend—it's hearty and takes the place of beef without missing a beat.