Beef Quesadilla Recipe
- cook TIME 25 mins
- prep TIME 5 mins
- total TIME 30 mins
Ingredients (26)
- 10 oz 85% lean ground beef
- 8 6-inch corn tortillas
- 4 oz onions finely chopped
- 4 oz red bell peppers chopped
- 2 oz corn fresh or canned (have to rinse first if using canned)
- 4 oz cherry tomatoes halved
- 4 oz cabbage shredded
- 4 oz iceberg lettuce torn by hand
- 1 oz baby carrots shaved
- 2 tbsp olive oil divided
- 1 tbsp garlic minced
- 1/2 tbsp Hunt’s tomato paste
- 3 oz cheddar cheese shredded
- 1/4 cup unsalted chicken broth
- 1/2 tsp paprika
- 1/2 tsp unsalted chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp lime juice
- 1 1/2 tsp brown gravy mix
- 2 tbsp coriander roughly chopped
- 2 tbsp parsley finely chopped
INSTRUCTIONS
Heat a skillet over medium heat. Add just 1/2 tbsp olive oil (save the rest to heat the tortillas), and when it’s hot, add 1 tbsp garlic and 4 oz chopped onions to cook. Stir for about 1 minute.
Add 1/2 tbsp tomato paste and stir to incorporate. Add 4 oz chopped bell peppers in and stir to cook for 1 minute.
Make a space in the middle of the skillet, and add 10 oz ground beef to this space. Break up the meat and stir to cook for about 1 minute, then add the seasonings: paprika, chili powder, cumin, garlic powder, onion powder, oregano, salt, pepper (1/2 tsp each), 1 tsp lime juice, and 1 1/2 tsp gravy mix. Stir to incorporate.
Pour in 1/4 cup chicken broth and add 2 oz corn. Scrape the bottom to release any bit of flavor sticking. Turn the heat to low and simmer everything for 3 minutes or until the liquid evaporates. Remove the skillet from the heat.
Heat a non-stick pan over low heat. Brush a thin layer of oil all over the pan using the remaining oil (1 1/2 tbsp). Place a tortilla into the pan and fill one half of it with 1/8 the amount of cooked beef, cabbage, cheddar, and chopped cilantro. Carefully fold the other half over, gently press for 1 minute, then flip and press for another minute.
Repeat with the rest of the tortillas until you have 8 half quesadillas equal in size. Sprinkle parsley on top for decoration. Serve the quesadillas with a quick salad of 4 oz halved cherry tomatoes, 4 oz torn iceberg lettuce, and 1 oz shaved carrots.