Tex-Mex quesadilla with beef and bell pepper Recipe
Thin tortillas packed with melty cheese, juicy beef and colorful bell pepper, pan-fried until golden. It’s a favorite for Tex-Mex style house parties, because you can easily cut it into triangles and serve with bowls of salsa. It tastes a bit like a cross between grilled cheese and tacos, just with more cheese.
United States
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🎉
Party
🌶️
Medium spicy
Umami
Spicy
Salty
Filling
Warming
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
4
Ingredients
- wheat tortilla - 4 pieces
- ground beef - 300 g
- yellow cheese grated - 200 g
- bell pepper - 1 piece
- onion - 0.5 pieces
- chili seasoning - 0.5 teaspoons
- cumin ground - 0.5 teaspoons
- sweet paprika - 1 teaspoon
- oil for frying - 20 ml
- salt - 0.5 teaspoons
- black pepper freshly ground - 0.25 teaspoons
Main Ingredient:
ground beef
Preparation
- Clean the bell pepper, remove the core and seeds, and slice into thin strips. Peel the onion and slice into thin wedges.
- Heat half of the oil in a large pan over medium-high heat. Add the ground beef and cook for about 5–7 minutes, breaking it up with a spatula, until it turns completely brown with no raw bits left.
- Add the bell pepper and onion to the meat and cook for another 4–5 minutes, until the vegetables soften but are still slightly crisp.
- Sprinkle in the chili seasoning, cumin, sweet paprika, salt and pepper. Stir and cook for another 1–2 minutes, until the spices become very fragrant. Remove the pan from the heat.
- Heat a thin layer of the remaining oil in a clean pan (preferably non-stick) over medium heat. Place one tortilla in the pan, sprinkle with a thin layer of cheese (about 1/4 of the amount), add a layer of the meat filling, then sprinkle more cheese on top.
- Cover with a second tortilla and gently press down with a spatula. Cook for 2–3 minutes, until the bottom is golden and crisp and the cheese starts to melt.
- Carefully flip the quesadilla to the other side (the easiest way is to flip it onto a plate and slide it back into the pan) and cook for another 2–3 minutes, until the second side is browned.
- Transfer the finished quesadilla to a cutting board and cut into 4–6 triangles. Repeat with the remaining tortillas and filling. Serve immediately while the cheese is still stretchy.
Storage
In fridge:
2 days
Freezing:
Yes
Leftover quesadillas taste best reheated in a dry pan or in the oven so they stay crisp. Store them in an airtight container in the fridge for up to 2 days and reheat just before serving.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
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