Cheesy Ground Beef Quesadillas Recipe :-Do you want quesadillas that are loaded with cheese and ground beef? You are in the perfect place at this moment! Having ground beef that has been properly seasoned, a large amount of cheese that is ooey-gooey, and an exterior that is golden brown and crispy makes these quesadillas simply delicious. We are confident that they will quickly become a favorite in your home, just as they are in ours.
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Cheesy Ground Beef Quesadillas Recipe
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WHAT’S THE BEST CHEESE FOR QUESADILLAS?
- Not only does cheese contribute to the delicious flavor of these beef quesadillas, but it also functioned as a “glue” to hold everything together. Are there any things that you are unable to accomplish, Cheese?
- When preparing quesadillas, it is recommended to use a cheese that melts well, such as Monterey Jack, cheddar, or pizza mozzarella (or a combination of these three).
- I have prepared these quesadillas a great number of times, using a variety of cheeses, including a store-bought combination of cheddar, Monterey Jack, and pizza mozzarella. I have also used a combination of cheeses that I have purchased.
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- It is not often that I purchase pre-shredded cheeses; however, when you purchase a mix, you are able to have a range of cheeses without having to purchase different blocks of cheese.
- In light of the aforementioned, if you happen to have a few pieces of cheese or a few weird pieces of cheese in your refrigerator, now would be the perfect moment to use them!
- Manchego, Havarti, fontina, Swiss, Gouda, and provolone are some additional cheeses that are excellent melting cheeses. Despite the fact that it does not melt very well, I have even added crumbled feta to the mixture for the purpose of adding flavor (queso fresco is also an excellent choice).
- Cheese is what it is. As someone who is completely fascinated with cheese, I don’t see any issues with this!
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Ingredients :
- ½ tablespoon olive oil
- 1 pound ground beef, I use extra lean ground beef
- 1 teaspoon chili powder
- 1 teaspoon ground chipotle chili pepper
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cayenne pepper
- 1 tablespoon tomato paste
- 2 tablespoons unsalted beef stock/broth, or low sodium or regular
- 12 ounces shredded cheese blend, divided (about 3 cups. I used a combination of cheddar, Monterey jack and pizza mozzarella)
- 6 flour tortillas, about 7 to 8 inches in diameter each
- 2 tablespoons vegetable oil, to grease pan (about 2 teaspoons of oil per batch)
- Salsa, guacamole and/or sour cream, for serving (optional)
Instructions :
- The oven should be preheated to 200 degrees Fahrenheit (so that quesadillas can be kept warm while batches are being cooked).
- In the meantime, bring olive oil to a simmer in a big non-stick frying pan (one that is approximately 10 or 12 inches in diameter) over medium heat.
- The following ingredients should be added: ground beef, chili powder, chipotle pepper, oregano, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using these spices).
- Cook the ground beef, breaking it up into small pieces and tossing it occasionally, until it is completely cooked through (the ground beef should no longer be pink and should be browned all the way through), which should take approximately eight to ten minutes.
- Mix in the tomato paste and beef stock or broth, and continue to heat for an additional one to two minutes. Once the meat has been removed from the pan, place it in a basin. The surplus grease should be drained or removed if there is any.
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- Spread approximately 8 ounces, which is equivalent to two cups, of cheese across all of the tortillas (on any one side of them).
- Note: Set aside the remaining four ounces of cheese, which is equivalent to one cup of cheese.
- Spread ground beef over the cheese in a uniform manner.Then, on top of the ground beef, sprinkle the remaining one cup of cheese, which is equivalent to four ounces. Each tortilla should be folded over so that it forms a half-moon shape.
- A big non-stick frying pan should be heated over medium-low heat with approximately two teaspoons of vegetable oil. Quesadillas should be cooked in this pan. In order to coat the pan, gently swirl the oil around the pan.
- Please take note that if you are using the same pan that you used to cook the ground beef, you will need to wipe it out before you grease it and then proceed to cook the quesadillas there.
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- Be sure to cook the quesadillas in batches, with two quesadillas being cooked at a time, and add additional oil to the pan in between batches if it is required.
- The pan should be filled with two quesadillas. Quesadillas should be cooked for approximately two minutes on one side.
- After gently turning the quesadillas over to the other side, continue cooking them for another two minutes, or until the cheese is melted inside and the outside is golden brown and crispy. Be sure to keep a close eye on them to prevent them from burning.
- As you continue to cook the remaining quesadillas, transfer the quesadillas that have been cooked to a sheet pan and place it in an oven that has been warmed. This will allow the quesadillas to remain warm.
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- In order to cook the remaining quesadillas, repeat the process.
- Upon completion, cut each quesadilla in half, resulting in a total of twelve pieces. Serve with sour cream, salsa, or guacamole for a delicious experience. Have fun!
- Note: If you have any leftovers, be sure to carefully store them in the refrigerator in an airtight container and utilize them within two to four days, giving them a quick reheat before serving.
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