Don’t you just love warm, toasted quesadillas. They are so versatile. They can be made with beef, chicken, pork or even with some really good veggies. These beauties are stuffed with gooey cheese and seasoned beef so they are packed with flavor with each bite.
I like to make several at a time because they freeze so well and also, they make great leftovers the next day. Instead of heating a few of these at a time in a skillet, I started placing mine in the oven once they have been filled. It’s great for when you want to cook more than just a few. The key to making these in the oven instead of a skillet is to cool down the filling a bit before placing them into the tortillas.
Serve them with sour cream, Salsa or guacamole. You can even pair them with rice or refried beans to make a satisfying meal.
Here’s what you need:
For The Seasoned Beef:
*1 LB. ground beef
*1 onion, chopped
*2 garlic cloves, minced
*2 TBS. tomato paste
*1/4 cup water
*1/2 TBS. chili powder or more to taste
* 1 1/2 tsp. cumin, or more to taste
*2 tsp. coriander, or more to taste
*1 tsp. dried oregano, or more to taste
*salt and pepper to taste
*a splash of lime juice.
*flour tortillas; I like using a bigger size rather than the standard 8 inch size but it’s really your preference.
*shredded cheese: I used Monterey and Colby Jack blend
Preheat oven to 400°.
Heat a large skillet to medium high heat. Add the ground beef and cook, breaking it up as you go; drain if need then add back to the skillet. Add in the onions and garlic and cook for about 5 minutes or until the onions begin to get tender.
Add the tomato paste, water and all of the spices for the beef except for the lime juice.
stir to combine and simmer for 5 minutes.
squeeze in the lime juice, stir and continue to cook for 1 more minute.
Take the skillet off of the heat and let cool just until warm.
Spray a baking sheet with no stick spray.
Once the beef mixture has cooled down, place a tortilla on a flat surface and sprinkle with cheese.
Spoon some of the beef mixture over the cheese.
Then add more cheese on top of the beef mixture.
Fold in half and place on to the baking sheet; repeat with the remaining tortillas.
Bake for about 6 to 8 minutes, then turn them over and bake for another 5 to 6 minutes or until they start to turn a little brown and are toasted.
Serve while warm.
Place on a baking sheet in a single layer and freeze for about 1 to 2 hours or until they start to become firm. I like to wrap each one in waxed paper then place in a zip top freezer bag. These can be stored up to 2 months.
To reheat place frozen quesadillas in a skillet and heat on medium heat until warmed through. Turn them over during the reheating time. They can also be placed frozen in a 400° until warm.