beef quesadillas

Sheet Pan Quesadilla from Delish.com is the best way to make quesadillas for a crowd. 

Sheet Pan Quesadillas

olive oil

bell peppers, chopped

onion, chopped

beef

chili powder

cumin

smoked paprika

Kosher salt

black pepper

flour tortillas

c. shredded cheddar

c. shredded monterey

green onions, thinly sliced

Sour cream,

Pico de gallo,

Preheat oven to 425°. In a large skillet over medium heat, heat olive oil. Add bell peppers and onion and cook until soft, about 5 minutes. Remove from skillet and set aside.&nbsp;Add ground beef to skillet and cook, breaking up meat with a wooden spoon, until beef is no longer pink, about 5 minutes. Drain fat, then stir in cumin, chili powder, paprika and season with salt and pepper.&nbsp;

On a half sheet, place 6 tortillas around the edges of the pan so that about half of each tortilla hangs over side. Place another tortilla in the center to cover pan completely, then top with ground beef, pepper and onion mixture, cheeses, and green onions.&nbsp;

Place another tortilla in the center (on top of all fillings), then fold each tortilla towards center. Place a second&nbsp;baking sheet on top of tortillas (to help quesadilla hold is shape!)&nbsp;and bake until tortillas are beginning to turn crispy, about 20 minutes. Remove baking sheet from on top and continue&nbsp;baking&nbsp;until tortillas are&nbsp;golden and crispy, about 15 minutes more.

Slice into rectangles and serve warm with sour cream and pico de gallo.&nbsp;

Well, wow. Made this as a cheese steak quesadilla with peppers, onions, and ground beef. Mixed that with chipotle seasoning, garlic, salt and pepper, cream cheese, little mayo, and 1/4 cup water. Cheese on the bottom, cheese on the top and sliced tomatoes. Baked at 375 for 17 min on top of parchment paper, removed the top tray and cooked another 8 min. It was crispy and perfect and so incredibly easy and delicious. Dip in ranch or chipotle ranch for a home run dinner!

Excellent, 2 👍👍 up
Next time I will add Rotel Diced Tomatoes and more cheese.

this is a total camp classic where i used to work. i used leftover pulled pork with cheese and super yummy!! at my camp we'd cook marinated chicken a night before and chop, mix with cheese, and spread on! if you're having a large group and want to make these prepping it that way is super helpful and making a marinate adds flavor and makes it not be dry! i also cooked mine at a lower temp because i had a lot of meat in mine.

Skipped the seasoning and used left over taco meat. Turned out great.

These were the absolute worst thing I have ever prepared!!!!! 425 way to hot and came out burnt! Bland tasting is an understatement Please don't waste your time and save your reputation.

This is a great crowd pleaser.  So good.  I serve it with Spanish riceroni and refríes beans with melted cheese.

https://streaming.hearstdigitalstudios.com/2b60bf12-77e2-43e4-8aac-155c32afc5b4/video_rover_16x9_1080p_hd_1547245685_99123.mp4

This Sheet Pan Quesadilla Hack Is Brilliant

Looking for super cheesy ground  beef quesadillas? You&#039;ve come to the right place! Well-seasoned ground beef, lots of ooey gooey cheese and a crispy golden brown exterior make these quesadillas simply irresistible! They&#039;re sure to become a favourite in your home as they are in ours.

Cheesy Ground Beef Quesadillas

chipotle chili pepper

oregano

garlic powder

onion powder

salt

cayenne pepper

tomato paste

unsalted beef

flour tortillas (about 7 to 8 inches in diameter each)

vegetable oil oil

guacamole

Preheat oven to 200 degree Fahrenheit (to keep quesadillas warm while cooking batches).

Meanwhile, heat olive oil in a large non-stick frying pan (about a 10-inch or 12-inch pan) over medium heat. Add ground beef, chili powder, chipotle pepper, oregano, cumin, garlic powder, onion powder, salt, black pepper and cayenne pepper (if using). Cook, breaking the ground beef into small pieces and stirring occasionally, until the ground beef is fully cooked through (the ground beef should no longer be pink and be browned all the way through), about 8 to 10 minutes.

Stir in tomato paste and beef stock/broth and cook for 1 to 2 minutes more. Remove beef from the pan and place into a bowl. If there is any excess grease, drain/remove.

Distribute about 8 ounces (or 2 cups) of cheese among all tortillas (on one side of them). Note: Reserve the remaining 4 ounces of cheese (or 1 cup of cheese).

Distribute ground beef on top of cheese. Then sprinkle remaining 1 cup (or 4 ounces) of cheese on top of ground beef. Fold over each tortilla so it&#39;s a half-moon shape.

To cook quesadillas, heat about 2 teaspoons of vegetable oil in a large non-stick frying pan over medium-low heat. Gently swirl the oil around the pan to coat.Note: If you&#039;re using the same pan that you used for cooking the ground beef, just wipe out before greasing and cooking your quesadillas.Note: Cook the quesadillas in batches, two quesadillas at a time, adding more oil to the pan between batches as necessary.

Place two quesadillas in the pan. Cook quesadillas for about 2 minutes on one side.

Carefully flip quesadillas to the other side and continue to cook for another 2 minutes or until they&#039;re golden brown and crispy on the outside and the cheese is melted inside (carefully watch to ensure they don&#039;t burn). Transfer cooked quesadillas to a sheet pan and place into your preheated oven to keep warm while you are continuing to cook the remaining quesadillas.

Repeat process to cook remaining quesadillas.

Once done, cut each half-moon (quesadilla) in half so you have 12 pieces. Great served with salsa, guacamole and/or sour cream. Enjoy!Note: If you have any leftovers, properly store in an airtight container in the refrigerator and use within 2 to 4 days, reheating before serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1558876816/et34atmquk7evz47tokc.mp4

These Cheesy Ground Beef Quesadillas have seasoned ground beef, lots of ooey gooey cheese and a crispy golden brown exterior....simply irresistible and sure to be a family favourite.

Recipe video above. This is a super handy method to make 3, 4 or 8 quesadillas in the oven at the same time rather than cooking them one by one on the stove. They are impressively crispy (see photos and video for proof!) and very quick to make.Stuffed with my beef taco filling though you can switch with chicken, turkey, pork or lamb, or stuff with whatever your heart desires as long as it&#39;s not too watery because this might affect how well the tortilla crisps in the oven.

Crispy oven baked beef quesadillas

corn kernels ((canned, drain, or frozen))

black beans ((caned, drained))

water

flour tortillas ((20cm/8"), Mission crisps best, Old El Paso the least (Note 1))

shredded cheese

tsp garlic (, onion, dried oregano)

tsp EACH cumin (, paprika powder)

cayenne pepper (, optional)

tsp cooking salt / kosher salt

Avocado sauce

Pico de Gallo

Sour cream

Nothing ((I happily eat it plain!))

Filling - Heat the oil in a non stick pan over high heat. Add the beef and cook, breaking it up as you go, until the red colour is mostly gone. Add the Taco Seasoning and cook for 1 minute. Add the tomato paste and cook for 30 seconds. Stir in the beans and corn, then add the water and stir. The filling should be juicy (not dry) but not watery (compromises crispiness!). Remove into a bowl and cool for at least 15 minutes.

Preheat the oven to 220°C / 425°F (200°C fan-forced). Grease a metal tray with 1 teaspoon of olive oil (I use my hand).

Assemble quesadillas - Spread the filling on one side of the quesadilla. Top with cheese, fold to cover. Place on tray, repeat with remaining quesadillas.

Drizzle the top of each with 1/2 tsp olive oil then spread using your hands (top and sides, not underside). Press the quesadilla down to flatten the surface.

Bake for 8 minutes. Flip the quesadillas, bake for 5 minutes, flip again then bake for a further 2 minutes or until crispy. (Sometimes I spritz with oil to give it a helping hand)

Serve - Cut each into half and serve immediately with dipping sauce/toppings of choice.

If anyone in Australia is trying to make this recipe gluten free, I can highly recommend using BFree Low Carb - High Protein Wraps. 

Maybe because of the chickpea flour they bend easily, don't crack and crisp up nicely. The integrity once cooked is strong enough to pick up and eat with your fingers like a sandwich and the taste is great.

Served with homemade guac, sour cream &amp; a lime wedge. Delicious!!!

Made these the other night using your Quesadilla beef filling from the pan fry recipe.  MUCH easier doing in the oven when you have hungry teenager.  Served with sour cream/sriacha sauce.  WINNER.

Easy and yummy! I made a few different varieties using this method (flour and corn tortillas), cheese, meat, cauliflower, and all were crispy and yummy.

Thank you Nagi for yet another fantastic way to make our favourite treat. It was so much easier and absolutely delicious

Excellent for a party!  I used flour and wheat tortillas-the Avocado Cream is a must.  Bday party for 10-EASY in the oven!

These where delicious! I made my own corn tortillas so they didn't get quite as crispy as they probably could've. But they were amazing just the same!!

These were excellent. Making the seasoning mix made a huge improvement over the commercial stuff. And as oven performance varies, I extended the baking time by three minutes. The only change I’d make is to add a second avocado b/c the sauce was overly creamy. The quesadillas are a winner.

Preheat oven to 200 degrees Fahrenheit (to keep quesadillas warm while cooking batches).

Once done, cut each quesadilla in half so you have 12 pieces. Great served with salsa, guacamole and/or sour cream. Enjoy!Note: If you have any leftovers, properly store them in an airtight container in the refrigerator and use within 3 to 4 days. Reheat before serving.

These were PERFECT! The best ground beef quesadilla recipe!!

Grand kids loved these!  The whole family wanted more

Made it tonight. The family thought they were a hit!   Thanks for the recipe!

Made this on a whim one night for dinner and WOW!
Super easy, cheesy and delicious!  Will definitely make it again!

These are fantastic! I reduced the ground Chipotle chili peppers to 1/4 teaspoon for my picky grandkids sake and they loved them. Like another reviewer said, I'm done with packaged taco seasoning. Thanks so much!

This is the best seasoned ground beef I have ever used for quesadillas! A real winner. Thank you so much!

I grew up eating a version of this Carne Asada Quesadilla recipe at my Abuelita’s house, and it’s still one of my favorite meals ever! Crispy tortillas filled with the most irresistible marinated flank steak, black beans, and lots of melty cheese for the ultimate comfort food. Paired with a creamy, sweet, spicy dipping sauce, every bite is SO comforting, and a single serving has 55 grams of protein!

Carne Asada Quesadilla Recipe

Tablespoons orange juice

lime zest

Tablespoons lime juice

Worcestershire sauce

Tablespoons avocado or olive oil

Tablespoons apple cider vinegar

Tablespoon minced garlic

flank steak

Tablespoon avocado oil

almond flour tortillas

cheddar cheese

black beans (drained)

Tablespoons light mayo

Tablespoons plain Greek yogurt

lime juice

Dijon mustard

honey

jalapeño (finely minced)

Tablespoons fresh cilantro (finely chopped)

pepper

cilantro

Marinate Steak

Whisk the marinade together and add in the steak. Set aside while you prep other ingredients (or marinate it overnight for more flavor).

Sear Steak

Heat a large cast iron skillet with oil over medium-high heat. Once the oil is hot, add the steak(s) into the pan and sear for about 7-8 minutes on each side. Add in some of the marinade when you have 1-2 minutes left to caramelize over the steak. Remove from heat and let the steak rest on a cutting board for a few minutes.

Chop Steak

While the pan cools a little, chop the steak into tiny pieces.

Top Tortillas with Cheese

Lay the tortillas flat on a surface and cover with shredded cheese.

Divide Fillings

Divide the meat and black beans between the tortillas, filling each bottom half of tortilla.

Heat Skillet

Carefully wipe out the skillet with a paper towel and heat it back up over medium-high heat.

Warm Tortillas

Place the filled tortillas on the skillet.

Fold Tortillas

Once warm, carefully fold the top half over for each one.

Cook Quesadillas

Cook the quesadillas for 2-3 minutes on each side, or until the tortilla begins to lightly brown and the cheese fully melts.

Blend Sauce

While the quesadillas cook, quickly blend the dipping sauce ingredients together.

Serve

Drizzle or dip the quesadillas with the dipping sauce, and top or fill with extra chopped cilantro. Enjoy!

https://content.jwplatform.com/videos/xqv0F5Dk.mp4

Crispy tortillas filled with the most irresistible marinated flank steak, black beans, and lots of melty cheese for the ultimate comfort food. Paired with a creamy, sweet, spicy dipping sauce, every bite is SO comforting, and a single serving has 55 grams of protein!

Top 6 beef quesadillas recipes from across the web

The most viewed beef quesadillas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Sheet Pan Quesadillas

Cheesy Ground Beef Quesadillas

Cheesy Ground Beef Quesadillas

Crispy oven baked beef quesadillas

Cheesy Ground Beef Quesadillas

Carne Asada Quesadilla Recipe

Top 6 beef quesadillas recipes from across the web

The most viewed beef quesadillas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sheet Pan Quesadillas

Cheesy Ground Beef Quesadillas

Cheesy Ground Beef Quesadillas

Crispy oven baked beef quesadillas

Cheesy Ground Beef Quesadillas

Carne Asada Quesadilla Recipe

The most viewed beef quesadillas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine