Description
A fast and easy one-pan recipe for crispy beef quesadillas with melty cheese, perfect for busy weeknights and minimal cleanup.
Ingredients
Scale
- 1/2 pound (225 grams) ground beef (85% lean)
- 4 large flour tortillas (8-inch / 20 cm)
- 1 cup (100 grams) shredded cheese (sharp cheddar and Monterey Jack blend)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 2 tablespoons olive oil or vegetable oil
- Optional garnishes: sour cream, fresh salsa, sliced jalapeños, chopped cilantro
Instructions
- In a mixing bowl, combine ground beef, finely chopped onion, minced garlic, ground cumin, chili powder, salt, and pepper. Mix well, breaking apart any clumps.
- Heat a large nonstick skillet over medium-high heat and add 1 tablespoon of olive oil. Wait until the oil shimmers.
- Add the seasoned beef mixture to the skillet, spreading it evenly. Cook about 4 minutes, breaking apart the meat as it cooks until browned but still juicy. Remove excess liquid if needed.
- Push the cooked beef to one side of the skillet. Place one flour tortilla flat in the pan, covering the beef slightly.
- Sprinkle 1/4 cup (25 grams) shredded cheese evenly over half of the tortilla (the part over the beef), then fold the other half over to cover.
- Press down lightly with a spatula and cook 2–3 minutes per side until golden brown and crispy and the cheese is melted.
- Remove the finished quesadilla to a plate and repeat with remaining tortillas and beef mixture, adding more oil if the pan gets dry.
- Slice each quesadilla into triangles and serve warm with optional garnishes like sour cream, salsa, or cilantro.
Notes
If quesadillas aren’t crisping well, lower heat slightly and cook longer per side. Don’t overcrowd the pan; cook one quesadilla at a time. Use a sturdy, wide spatula to flip. For gluten-free, use corn tortillas but they may be harder to crisp. Ground turkey or plant-based alternatives can substitute beef. Cheese alternatives like mozzarella or pepper jack work well.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (1/4 of
- Calories: 350
- Fat: 18
- Carbohydrates: 25
- Fiber: 2
- Protein: 22
Keywords: beef quesadillas, quick dinner, one-pan recipe, crispy quesadillas, easy meal, weeknight dinner, Mexican food