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 dehcious Mexican-style snack or hght
meal the whole farnily wil love.
What type of tortillas work best?
Corn or four 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 fw shredded chicken, pork carnitas, chorizo sausage, sauteed
vegetables or black beans for a vegetarian,’vegan versim_
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 may but can be kept warm in a 200T 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 Mme-
What are your favorite quesadilla fillings?
Some delicious fillings include refried beans, sautéed peppers & oniorls, grilled chicken, carnitas,
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 cunül
• 2 teaspoons chili powder
112 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:
1. Heat a large skillet over medium-hfih 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 of the shredded Oaxaca cheese evenly
over half of the tortilla.
3. 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 filing.
5 Slice quesadillas into wedges atxi serve immediately with sour cream and guacamole for topping.
Enjoy!
Recipe Tips:
• For even rnore flavor, stir sautéed onims and bell peppers into the beef filling.
Switch up the fillings by using chicken or pork instead of beef.
• Make it vegetarian with Nack beans, corn, etc.
Gamish with fresh cilantro, salsa, jalapeöos_