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Beef and Cheese Quesadillas

Beef and Cheese Quesadillas

These beef and cheese quesadillas combine perfectly seasoned ground beef with a double layer of melty cheese between crispy golden tortillas. Ready in just 25 minutes, they're substantial enough for dinner but perfect for quick lunches or crowd-pleasing appetizers too.
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Cook Time 25 minutes
Course Appetizer, Dinner, Lunch
Cuisine American, Mexican
Servings 4

Equipment

  • Large skillet
  • Spatula
  • Cheese grater

Ingredients
  

  • 1 pound ground beef (80/20 lean-to-fat ratio works best)
  • 8 large flour tortillas (8-10 inch diameter)
  • 3 cups shredded cheese (a mix of cheddar and Monterey Jack is perfect)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 tablespoons taco seasoning (store-bought or homemade)
  • 1/4 cup water1 can (4 oz) diced green chiles, drained (optional but recommended)
  • 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
  • 2 tablespoons butter, divided
  • Salt and pepper to taste

For serving (all optional but highly recommended)

  • Sour cream
  • Guacamole or sliced avocado
  • Pico de gallo or salsa
  • Lime wedges
  • Hot sauce

Instructions
 

Step 1: Prepare the Beef Filling

  • Heat olive oil in a large skillet over medium-high heat until shimmering.
  • Add diced onion and cook for 2-3 minutes until softened and translucent.
  • Add ground beef and break it apart with a wooden spoon. Season with a pinch of salt and pepper.
  • Cook the beef until no pink remains, about 5-7 minutes, stirring occasionally.
  • Add minced garlic and cook for another 30 seconds until fragrant.
  • Sprinkle taco seasoning over the beef mixture and stir to coat evenly.
  • Pour in 1/4 cup water, stir well, and let simmer for 2-3 minutes until most of the liquid has evaporated but the meat remains moist.
  • Stir in the diced green chiles and fresh cilantro, then remove from heat. Transfer the beef mixture to a bowl and wipe the skillet clean with a paper towel (you'll use it again for the quesadillas).

Step 2: Assemble the Quesadillas

  • Place a tortilla on a flat surface and sprinkle about 1/4 cup of shredded cheese on one half of the tortilla.
  • Spoon about 1/4 cup of the beef mixture over the cheese, spreading it evenly but keeping it on the same half of the tortilla.
  • Add another 1/4 cup of cheese on top of the beef. This double-cheese method is crucial – one layer under the beef prevents the tortilla from getting soggy, while the top layer ensures maximum meltiness!
  • Fold the empty half of the tortilla over the filled half to create a half-moon shape. Gently press down to help it hold together.
  • Repeat with remaining tortillas and filling.

Step 3: Cook the Quesadillas

  • Heat the same skillet over medium heat and add 1/2 tablespoon of butter.
  • When butter is melted and bubbling, place 1-2 assembled quesadillas in the skillet (depending on size – don't overcrowd!).
  • Cook for 2-3 minutes on the first side until golden brown and crispy.
  • Flip carefully using a spatula and cook for another 2 minutes on the second side, until cheese is fully melted and both sides are crispy.
  • Transfer to a cutting board and let rest for 1 minute (this helps the cheese set slightly so it doesn't all ooze out when you cut it).
  • Repeat with remaining quesadillas, adding more butter to the pan for each batch.
  • Cut each quesadilla into 2-3 wedges using a sharp knife or pizza cutter.
  • Serve immediately with your choice of toppings. Prepare for applause!

Notes

  • Cheese strategy: Pre-shredded cheese often contains anti-caking agents that affect meltability. For the gooiest, most perfect cheese pull, buy blocks and shred them yourself.
  • Tortilla trick: Flour tortillas work best for quesadillas because they crisp up nicely without breaking. The larger size (8-10 inch) is ideal for easy handling.
  • Make ahead option: The beef filling can be made up to 3 days ahead and refrigerated. Warm slightly before assembling quesadillas.
  • Serving suggestion: Quesadillas are best enjoyed immediately while the outside is crispy and the inside is melty. If making for a crowd, keep finished quesadillas warm in a 200°F oven while you cook the rest.
  • Leftover hack: If you have leftover filling but no more tortillas, it's fantastic over rice or in a taco salad the next day!