Ingredients
Equipment
Method
Prepare Your Cheese
- If you are using more than one type of cheese, mix them together in a bowl now so they are ready for assembly.
Sauté the Vegetables
- Melt the unsalted butter in a large skillet over medium-high heat.
- Add the finely chopped tomatoes, bell pepper, and white onion, along with the minced garlic and a pinch of salt and freshly cracked black pepper.
- Sauté these vegetables for 5-7 minutes, stirring occasionally, until they are fragrant and softened.
Brown the Beef
- Add the ground beef and taco seasoning to the skillet with the vegetables.
- Using a wooden spoon, break the beef into small crumbles. Continue to cook for about 5 minutes, stirring frequently, until the beef is browned and crumbled.
Stir in Refried Beans
- Stir the refried beans into the beef and vegetable mixture until they are completely blended and the mixture is cohesive.
- Spoon the entire beef mixture into a large bowl and cover it with foil to keep it warm while you assemble the quesadillas.
Assemble and Cook Your Quesadillas
- Wipe out your skillet if needed, then place it back over consistent medium-high heat.
- Once the skillet is hot, sprinkle a thin layer of shredded cheese (about 1/4 of the 1/2 cup allotted for each quesadilla, focusing on Oaxaca or Monterey Jack if you have them) directly onto the dry skillet.
- Immediately place one 10-inch flour tortilla on top of this melting cheese.
- Quickly sprinkle the remaining portion of the 1/2 cup of cheese across the surface of the tortilla.
- Spoon 1/2 cup of the warm beef mixture onto one half of the tortilla, spreading it evenly to cover the cheese on that side.
- Once the cheese on the empty half of the tortilla is melted and slightly bubbly, carefully fold that half over onto the beef mixture.
- Use a spatula to gently press down on the top of the folded tortilla to ensure even contact with the hot skillet. Cook for about 2 minutes, or until the bottom is beautifully browned and deep golden-brown and crispy.
Flip and Finish
- Carefully flip the quesadilla.
- Cook for another 2 minutes, pressing down again with the spatula, until the second side is also browned and crispy. The cheese inside should be perfectly melted and gooey.
Rest and Cut
- Transfer the quesadilla to a cutting board and allow it to cool for about 30 seconds. This brief rest helps the cheese set slightly and prevents the filling from spilling out.
- Use a pizza cutter or a sharp knife to cut it in half.
Repeat and Serve
- Repeat this process with the remaining two tortillas, the rest of the cheese, and the remaining beef mixture.
- Serve your crispy beef quesadillas hot with a squeeze of fresh lime juice and a dollop of our homemade cilantro-lime crema, guacamole, or pico de gallo.
Nutrition
Notes
Serve these quesadillas hot with a squeeze of fresh lime juice, and consider making the suggested cilantro-lime crema (sour cream or Mexican crema, fresh lime juice, finely chopped fresh cilantro, and a pinch of salt) for an authentic touch. Guacamole and pico de gallo are also great additions. Nutrition information is estimated based on common ingredients and serving sizes and may vary.