Beef, Chicken and Veggie Quesadillas
One spice mix and three easy fillings of beef, chicken or black beans and corn, folded into flour tortillas with Monterey Jack and crisped in a skillet.
Equipment
- Large skillet
- Second skillet or griddle
- Spatula
- Small bowl
Ingredients
Main Ingredients
- 1 tsp onion powder for the spice mix
- 1 tsp dried oregano for the spice mix
- ¾ tsp salt for the spice mix
- 2 tsp ground cumin for the spice mix
- 2 tsp paprika for the spice mix
- ¼ tsp black pepper for the spice mix
- ¼ tsp cayenne pepper for the spice mix, optional
- 6 flour tortillas about 8 inches each, for the quesadillas
- 2 cup shredded Monterey Jack cheese for the quesadillas
- ¾ cup chopped fresh cilantro for the quesadillas
- ½ tbsp olive oil for the beef filling
- ½ small onion finely chopped, for the beef filling
- 2 cloves garlic minced, for the beef filling
- 1 lb ground beef 90 percent lean, for the beef filling
- 1 small red bell pepper diced, for the beef filling
- 2 tbsp tomato paste for the beef filling
- ¼ cup water for the beef filling
- 1 tbsp olive oil for the chicken filling
- 1 lb boneless skinless chicken thighs cut into small pieces, for the chicken filling
- 2 cloves garlic minced, for the chicken filling
- 1 small onion quartered and thinly sliced, for the chicken filling
- 1 small red bell pepper diced, for the chicken filling
- 1 tbsp vegetable oil for the black bean filling
- 1 onion diced, for the black bean filling
- 2 cloves garlic minced, for the black bean filling
- 1 can black beans 14 oz, drained and rinsed, for the black bean filling
- 1 bell pepper diced, any color, for the black bean filling
- 1 cup corn kernels frozen and thawed or canned and drained, for the black bean filling
- ¼ cup tomato paste for the black bean filling
- ¼ cup water for the black bean filling
Instructions
Cooking
- Mix the spices. Combine the onion powder, oregano, salt, cumin, paprika, black pepper and cayenne in a small bowl. Make one batch for each filling you cook.
- Cook the beef filling. Soften the onion and garlic in the oil, add the beef and spice mix, brown to 160 degrees F, then stir in the pepper, tomato paste and water and simmer 3 to 5 minutes.
- Or cook the chicken filling. Soften the onion and garlic in the oil, add the chicken and spice mix, cook to 165 degrees F, then stir in the pepper.
- Or cook the bean filling. Soften the onion and garlic in the oil, add the beans, pepper, corn, spice mix, paste and water, and cook until hot and thick.
- Assemble. Place a tortilla in a skillet over medium heat, scatter cheese on half, add filling and cilantro, add more cheese and fold.
- Crisp. Cook 2 to 3 minutes per side until golden and melted. Rest 1 minute and cut into wedges.
Notes
Substitutions: Use pepper jack for more heat or cheddar for a sharper bite. The nutrition shown is for the beef version; the chicken and bean versions land within about 50 calories.
Tips: Simmer fillings until thick and keep the heat at medium so the cheese melts before the tortilla browns.
Storage: Refrigerate fillings and quesadillas separately for up to 3 days.