Ingredients with Measurements:
- 1 lb. ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 8 flour tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet
- Spatula
- Cheese grater
Step-by-step instructions:
1. In a large skillet over medium-high heat, cook ground beef until browned and crumbled.
2. Add onion, garlic, red and green bell peppers, and jalapeno pepper to the skillet. Cook until vegetables are tender.
3. Stir in cumin, chili powder, salt, and black pepper.
4. Preheat a separate skillet over medium heat.
5. Place one tortilla in the skillet and sprinkle with 1/4 cup of cheese.
6. Spoon 1/4 cup of the beef mixture on top of the cheese.
7. Sprinkle with cilantro.
8. Top with another tortilla.
9. Cook until cheese is melted and tortilla is golden brown, about 2-3 minutes per side.
10. Repeat with remaining tortillas and beef mixture.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking beef mixture
Medium heat for cooking quesadillas
Serving size:
Makes 4 servings
Nutritional information:
Calories per serving: 580
Fat: 34g
Carbohydrates: 32g
Protein: 36g
Sodium: 950mg
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Any color bell pepper can be used.
- Monterey Jack cheese can be used instead of cheddar cheese.
- If jalapeno pepper is too spicy, substitute with a milder pepper or omit altogether.
Variations:
- Add black beans or corn to the beef mixture for added texture and flavor.
- Use different types of cheese, such as pepper jack or queso fresco.
- Top with salsa, guacamole, or sour cream.
Tips and tricks:
- Use a non-stick skillet to prevent sticking.
- Don't overfill the quesadillas, as it will be difficult to flip and cook evenly.
- Cut quesadillas into wedges for easier serving.
Storage instructions:
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place quesadilla in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange quesadilla wedges on a platter and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, salsa, guacamole, sour cream
Pairings:
Serve with a side of Spanish rice and refried beans.
Suggested side dishes:
Spanish rice, refried beans
Troubleshooting advice:
- If quesadilla is not cooking evenly, reduce heat and cook for a longer period of time.
- If tortilla is sticking to the skillet, use a non-stick skillet or add a small amount of oil to the skillet before cooking.
Food safety advice:
- Cook ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover quesadillas in the refrigerator within 2 hours of cooking.
Food history:
Quesadillas originated in Mexico and were traditionally made with corn tortillas and filled with cheese. The dish has since evolved to include a variety of fillings and is now a popular dish in many parts of the world.
Flavor profiles:
Savory, spicy, cheesy
Serving suggestions:
Serve hot and enjoy as a main dish or appetizer.
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Region: Mexican