Main ingredients 🥩
tortillaground beefgreen bell pepperred bell pepperoniontomato saucemozzarella cheesecheddar cheesesweet corn
Okjubu's Beef Quesadilla
A Mexican dish featuring sautéed beef seasoned with spices and crisp bell peppers, generously stuffed into tortillas with cheese and baked to perfection.
🙋 Recommended for
- ⭐ Those seeking an unusual brunch or party dish with plenty of cheese
- ⭐ Parents looking for kid-friendly snacks or simple, satisfying beer pairings
Ingredients needed 🛒2 servings
- tortilla 2 pieces
- ground beef 150g
- green bell pepper 1/2
- red bell pepper 1/2
- onion 1/2
- tomato sauce 4 tablespoons
- mozzarella cheese 1 cup
- cheddar cheese 1 piece
- sweet corn 2 tablespoons
- salt a pinch
- pepper a pinch
Recipe 🍳
- Slice the green bell pepper, red bell pepper, and onion thinly.
- Heat a small amount of oil in a pan, then sauté the ground beef while seasoning with salt and pepper.
- Once the beef is partially cooked, add the sliced bell peppers and onion, and stir-fry together.
- When the vegetables have wilted, add the tomato sauce and mix thoroughly, cooking until most of the moisture evaporates to finish the filling.
- Place one tortilla on a dry pan, then sprinkle a light layer of mozzarella cheese on top.
- Top the cheese with the prepared beef mixture, sweet corn, and diced cheddar cheese, then generously add more mozzarella cheese.
- Cover with the second tortilla, then cook evenly on both sides over medium heat until the cheese melts and the tortillas are golden brown. Cut into four pieces.
- Sauté ground beef with sliced vegetables using salt and pepper.
- Add tomato sauce to complete the filling for the quesadilla.
- Fill the tortilla with cheese, filling, corn, and additional cheese, then cover with another tortilla.
- Cook on both sides in a pan until the cheese melts completely.
Cooking tips 💡
- When flipping the quesadilla, place a wide plate over the pan, quickly flip it all at once, then gently slide it back into the pan to prevent breaking the shape.
- High heat may burn the tortilla before the cheese melts, so use low heat and cover the pan to cook slowly and evenly.
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