Description
A delicious stack of grilled beef quesadillas filled with cheese and vegetables.
Ingredients
Scale
- 1 lb (450g) beef steak, thinly sliced
- 1 tbsp olive oil
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 large flour tortillas
- 1 red bell pepper, diced
- 1 onion, thinly sliced
- 2 tbsp chopped fresh cilantro (optional)
- Sour cream and salsa for serving
- Cooking spray or additional olive oil for grilling
Instructions
- Prepare the Beef: Season the sliced beef with olive oil, chili powder, salt, and pepper. Heat a skillet over medium-high heat and cook the beef until browned. Remove from the pan and set aside.
- Cook the Vegetables: In the same skillet, add the diced red bell pepper and onion. Cook until softened and slightly caramelized. Set aside.
- Assemble the Quesadillas: Lay a tortilla on a flat surface. Sprinkle a layer of cheddar and mozzarella cheese over half of the tortilla. Add some cooked beef and vegetable mixture on top of the cheese layer. Sprinkle with cilantro if using. Fold the tortilla in half over the filling.
- Cook the Quesadillas: Heat a clean skillet or a grill pan over medium heat. Lightly coat with cooking spray or a small amount of olive oil. Place the folded quesadilla on the skillet. Cook for 3-4 minutes on each side until the cheese is melted and the tortilla is golden brown and crispy.
- Serve: Cut each quesadilla into wedges and serve with sour cream and salsa on the side.
Notes
- For extra flavor, marinate the beef for a few hours before cooking.
- You can add other vegetables like mushrooms or spinach for variation.
- For a spicy kick, add sliced jalapeños or a pinch of cayenne pepper to the filling.
- To ensure even melting, press down lightly on the quesadilla with a spatula while cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla