Beef Quesadillas with Salsa (Printable View)
Tender beef and melted cheese folded in tortillas, served with fresh salsa and creamy guacamole for a vibrant meal.
# Ingredient List:
→ Beef Quesadillas
01 - 14 oz beef sirloin or flank steak, thinly sliced
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 1 red bell pepper, thinly sliced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 4 large flour tortillas
11 - 7 oz shredded cheddar or Monterey Jack cheese
→ Salsa
12 - 3 medium tomatoes, diced
13 - 1/2 small red onion, finely chopped
14 - 1 small jalapeño, seeded and minced
15 - 2 tbsp fresh cilantro, chopped
16 - Juice of 1 lime
17 - Salt and pepper, to taste
→ Guacamole
18 - 2 ripe avocados
19 - 1 small tomato, diced
20 - 2 tbsp red onion, finely chopped
21 - 1 tbsp fresh cilantro, chopped
22 - Juice of 1 lime
23 - Salt and pepper, to taste
# How to Prepare:
01 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper in a bowl. Mix gently and set aside.
02 - Mash avocados in a bowl. Add diced tomato, red onion, cilantro, lime juice, salt, and pepper. Stir to combine, cover, and refrigerate.
03 - Heat olive oil in a large skillet over medium-high heat. Sauté onions and bell peppers for 2–3 minutes until softened. Add beef, cumin, paprika, chili powder, salt, and pepper. Cook 4–5 minutes until browned and cooked through. Remove from heat.
04 - Lay out tortillas. Spread half of the cheese on one half of each tortilla, top with beef mixture, then sprinkle remaining cheese. Fold tortillas in half.
05 - Wipe skillet clean and heat over medium. Cook each quesadilla 2–3 minutes per side, pressing gently, until golden and cheese melts.
06 - Slice quesadillas into wedges and serve hot with salsa and guacamole on the side.
# Expert Suggestions:
01 -
- The beef stays tender and juicy because the spices bloom in the pan rather than sitting dry in a bowl.
- Homemade salsa and guacamole taste so fresh they make the whole meal feel special without extra effort.
- Everything comes together in under 45 minutes, so you can feed people without spending all day in the kitchen.
02 -
- Overcrowding the skillet or cooking on too high heat makes the cheese melt before the outside can brown, so work with one quesadilla at a time over medium heat.
- Lime juice in both the salsa and guacamole prevents browning and adds brightness that cheap sour cream can't replace, so don't skip it.
- If your beef mixture is too wet when you assemble, the quesadilla will be soggy; cook it a minute longer or transfer it to a paper towel to drain excess oil first.
03 -
- Slice your beef against the grain so each piece is tender and doesn't require extra chewing, which you can check by looking at the muscle fibers before you start.
- Use medium heat when cooking quesadillas rather than high heat because rushing creates a burnt exterior while the cheese stays cold inside.