Beef and Roasted Pepper Quesadillas

• 8 flour tortillas
• 1 lb ground beef
• 1 red bell pepper, roasted and diced
• 1 green bell pepper, roasted and diced
• 1 small onion, diced
• 2 cups shredded Mexican blend cheese
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt to taste
• Pepper to taste
• 2 tablespoons olive oil
• Optional: sour cream and salsa for serving

Steps

1. 1 In a skillet, heat 1 tablespoon olive oil over medium heat. Add diced onion and cook until translucent.
2. 2 Add ground beef, cumin, chili powder, salt, and pepper to the skillet. Cook until browned.
3. 3 Stir in roasted red and green bell peppers. Remove from heat.
4. 4 Lay out a tortilla and sprinkle with cheese. Add a scoop of beef and pepper mixture, then top with more cheese.
5. 5 Fold the tortilla in half and press gently. Heat remaining olive oil in a large skillet over medium heat.
6. 6 Cook the quesadilla until golden brown on both sides, about 2-3 minutes per side.
7. 7 Repeat with remaining tortillas and filling.
8. 8 Slice into wedges and serve immediately with optional sour cream and salsa.

Equipment

• Large skillet
• Spatula

Variations

• Add jalapeños for a kick.
• Substitute chicken for a different protein.

Substitutions

• Use corn tortillas for a gluten-free option.
• Substitute Monterey Jack cheese if Mexican blend is unavailable.

Pairings

• Mexican rice
• Refried beans

Nutrition

Tips

• Use store-bought roasted peppers to save time.
• Keep the skillet at medium heat to avoid burning the tortillas.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freeze assembled quesadillas uncooked, wrapped individually. Cook from frozen in a skillet. Best eaten fresh.

Serving Suggestions

• Serve with a fresh avocado salad.
• Pair with a side of black bean soup.

FAQ