Beef Quesadillas
Servings: 4 servings
Calories: 595kcal
Beef Quesadillas are a quick and easy meal option that are perfect for using up the leftover veggies in your crisper. Customise the toppings to suit your family’s tastes and serve with creamy avocado dip or plain yoghurt to keep this an extra fuss-free, easy family dinner!
Ingredients
TOMATO SALSA
- 2 tomatoes, finely diced
- ½ bunch coriander (cilantro), roughly chopped
- ½ red onion, finely diced
- 1 tbsp fresh lime juice
- ½ tsp sea salt flakes
AVOCADO DIP
- 1 avocado
- 80 g plain yoghurt
- ½ bunch coriander (cilantro), roughly chopped
- ½ tsp freshly minced garlic
- 1 tbsp fresh lime juice
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tbsp water (or more), to loosen as required
BEEF FILLING
- 1 tbsp olive oil
- ½ red onion, finely diced
- 1 tsp freshly minced garlic
- 500 g lean minced (ground) beef
- ½ capsicum (bell pepper), finely diced
- 2 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 2 tbsp tomato paste
- 60 ml water
TO ASSEMBLE
- 4 large tortillas
- 125 g freshly grated melting cheese, e.g. colby (jack cheese) or cheddar
Instructions
- Make the tomato salsa – Combine the ingredients in a small bowl and set aside.
- Make the avocado dip – Add all the ingredients, except the water, to a food processor. Blend until smooth for 1–2 minutes. Add 1 tablespoon of water at a time, blending after each addition, until you reach your desired consistency. Set aside.
- Cook the beef filling – Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 2 minutes.
- Add the beef and cook for 3–4 minutes until browned. Add the capsicum and cook for a further 2 minutes.
- Add the remaining ingredients and cook over medium heat for 2 minutes or until most of the liquid has evaporated. Set aside to cool slightly.
- Assemble – One by one, heat the tortillas in a large, heavy-based frying pan over medium–high heat for 30 seconds. Flip the tortilla and spoon one-quarter of the filling onto one half of the tortilla. Top it with one-quarter of the cheese. Fold the empty side of the tortilla over to enclose the filling. Use your spatula to quickly flip the tortilla over. Cook for 30 seconds or until crispy. Repeat with the remaining tortillas.
- Serve – Allow to cool slightly. Stuff with the tomato salsa, cut into thirds and serve with the avocado dip on the side.
Notes
MAKE AHEAD
Beef Quesadillas are the perfect recipe to make ahead of time, ready for when you need them. Beef filling – The beef filling can be made and refrigerated in an airtight container for up to 2 days or frozen for up to 2 months. Thaw it completely in the fridge overnight prior to assembling the quesadillas as per the recipe. Assembled quesadillas – Store assembled quesadillas (fill them with the beef filling and cheese, but do not cook them), in an airtight container or reusable sandwich bag, frozen, for up to 2 months. Thaw in the microwave for 30–40 seconds and then cook as per the recipe Tomato salsa – Store refrigerated in an airtight container for up to 2 days (it is best to add the lime and salt just before serving). Avocado dip – Store refrigerated in an airtight container for up to 2 days.LEFTOVERS
Beef Quesadillas are best made and eaten immediately, particularly once the salsa has been added, as they start to soften.Nutrition Facts
Beef Quesadillas
Amount per Serving
Calories
595
% Daily Value*
Fat
30
g
46
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
13
g
Cholesterol
132
mg
44
%
Sodium
1712
mg
74
%
Potassium
1270
mg
36
%
Carbohydrates
32
g
11
%
Fiber
9
g
38
%
Sugar
9
g
10
%
Protein
44
g
88
%
Calcium
392
mg
39
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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