Spicy Beef Quesadillas

I’m just going to come right out and say it; quesadillas give me a serious lady boner. Like, eggplant-emoji lady boner. Their crispy exterior and cheesy interior are the stuff food porn is made of. Real porn should include these Mexican delights even. I mean, come on; the word quesadilla literally means “little cheesy thing”. If that doesn’t sound as sexy to you as it does to me then we have an issue. Anyway, on this particular occasion I chose to use ground beef as the protein primarily because it was on sale when I walked through the meat department. As you will eventually learn through my posts, I like my food with a bit of heat to them. If you aren’t a fan of the spice though, feel free to omit the jalapenos from this recipe. I won’t judge you (much). Scroll down for this delectably cheap and tasty Spicy Beef Quesadilla recipe.

Here’s what you’ll need:

– 1 ½ lbs of ground beef

– 2tbsp of tomato paste

– 1tsp of onion powder

– 1/2tsp of garlic powder

– 2tbsp of chili powder

– 2tsp of cumin

– 1 tsp of dried oregano

– 2tbsp of oil

– 1 cup of diced onions

– 1 cup of diced red pepper

– 1 finely diced jalapeno pepper

– 1 cup of corn (frozen or fresh, whatever just preferably not canned)

– 1 cup of black beans, canned

– 3 cups of Monterey jack cheese (cheddar works fine as well)

– 6 8-inch tortillas

– Sour Cream

– Cilantro

Here’s what you’ll do:

1. In a large non-stick frying pan, brown ground beef. Strain the excess fat drippings and set beef aside.

2. In the same pan, combine tomato paste, spices, onions and red peppers. Fry of medium heat until the onions become translucent. Add beans, corn and jalapenos.

3. Once the ingredients are warmed through, return beef mixture to pan and mix the fried ingredients together. Transfer to a bowl and set aside. (You will need your pan soon, so be sure to wipe it clean.)

4. Lay a tortilla onto a flat surface. Sprinkle shredded cheese on half a tortilla. Spoon beef mixture over this half. Add shredded cheese on top of the beef mix. Fold tortilla in two. (The cheese acts like a glue, in case you hadn’t picked up on it.)

5. Heat oil in pan on medium. Place folded tortilla in pan and cover. Once the 1st side crisps up, flip tortilla and press down with a spatula. Fry 2nd side uncovered until it becomes brown and crispy.

6. Cut into 4 pieces.

7. I chose to garnish my quesadilla with sour cream and cilantro however salsa or guacamole would be great options as well. (Side note; did you know that cilantro tastes like soap to some people? Absolutely heartbreaking.)

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Hey there! I’m Jennifer, the human behind Cashmere & Cocktails. I’m a food, product and travel photographer from New-Brunswick, Canada. For business inquiries, please email me at: cashmereandcocktailsblog@gmail.com

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