Today I’m going to share one of my favorite easy recipes – quesadillas. They’re quick to make, packed with flavor, and fun to customize. In just 10 minutes, you’ll have a delicious Mexican-style snack or light meal the whole family will love.
What type of tortillas work best?
Corn or flour tortillas can both be used. Flour tortillas tend to be more pliable while corn tortillas have a more authentic, Mexican flavor. Both work well. You can use small or large tortillas.
Can I prep the components ahead of time?
Yes! You can cook the meat filling 1-2 days in advance and store it in the refrigerator until ready to use. You can also assemble the entire quesadillas ahead of time and cook them just before serving.
What meat alternatives can I use?
You can easily substitute the beef for shredded chicken, pork carnitas, chorizo sausage, sauteed vegetables or black beans for a vegetarian/vegan version.
What cheeses melt best?
Oaxaca and Monterey Jack have excellent melting properties. Cheddar, queso fresco, pepper jack or a Mexican cheese blend also work very well.
How long will cooked quesadillas last?
Cooked quesadillas are best eaten right away but can be kept warm in a 200°F oven for up to 20 minutes before serving if needed. To store, let them cool completely then refrigerate in an airtight container for 2-3 days. Reheat in the oven or microwave before serving.
Should quesadillas be made in a skillet or oven?
Both methods work! Using a skillet gives you crispy outer tortillas while baking them in the oven allows you to easily cook 4-6 at a time.
What are your favorite quesadilla fillings?
Some delicious fillings include refried beans, sautéed peppers & onions, grilled chicken, carnitas, barbacoa, carne asada, and more. Start with a protein then add cheese and any additional toppings you desire. The options are endless!
Ingredients:
- 2 pounds beef cubes, finely diced
- 2 minced garlic cloves
- 1/4 chopped onion
- 8 ounces Queso Oaxaca, shredded
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- Salt and black pepper, to taste
- Sour cream, for serving
- Guacamole, for serving
- 8 small flour tortillas (6 inches)
Instructions:
- Heat a large skillet over medium-high heat. Add the diced beef, garlic, onion, cayenne pepper, chili powder, paprika, oregano, cumin, onion powder, garlic salt, a pinch of salt, and black pepper to taste. Cook for 5-7 minutes, breaking up the meat as it browns, until no longer pink.
- Lay out a tortilla on your work surface. Sprinkle 2-3 ounces of the shredded Oaxaca cheese evenly over half of the tortilla. (source: Ineskohl.info)
- Top the cheese with a scoop of the cooked beef mixture. Fold the empty side of the tortilla over the filling to make a half moon.
- Place the quesadilla in the hot skillet and cook for 1-2 minutes per side, until the cheese is fully melted. Repeat with remaining tortillas and filling.
- Slice quesadillas into wedges and serve immediately with sour cream and guacamole for topping. Enjoy!
Recipe Tips:
- For even more flavor, stir sautéed onions and bell peppers into the beef filling.
- Switch up the fillings by using chicken or pork instead of beef.
- Make it vegetarian with black beans, corn, etc.
- Garnish with fresh cilantro, salsa, jalapeños.
