Today I’m going to share one of my favorite easy recipes — quesadillas. Theyre quick to make, packed
with flavor, and fun to customize. In just 10 minutes, you’ll have a delicious Mexican-style snack or ight
meal the viole fanly wil love.
What type of tortillas work best?
Corn or flour tortillas can both be used. Flour tortillas tend to be more pliable while com tortillas have a
more authentic, Mexican flavor. Both work well_ You can use small or large torbllas_
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 Mmterey Jack have excellent melting properties. Cheddar, queso fresco, pepper jack or a
Mexican cheese blend also work very well.
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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 thern 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, camitas,
barbacoa, came 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
• 112 teaspoon cayenne pepper
1 teaspoon onion powder
. 1 teaspoon garlic salt
• Satt and black pepper to taste
• Sour cream, for serving
• Guacamole, for serving
• 8 small lour tortillas (6 inches)
Instructions:
1. 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 brovms, until no longer pink_
2. Lay out a tortilla on your work surface. Sprinkle 2-3 ounces ofthe shredded Oaxaca cheese evenly
over half of the tortilla.
3 Top he cheese with a scoop of the cooked beef mixture. Fold the empty side of the tortilla over the
filling to make a half moon.
4. 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.
5. Slice quesadiUas into wedges and serve immediately with sour cream and guacamole for topping.
Enjoy!
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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.
• Gamish with fresh cilantro, salsa, jalapeöos_