Meaty Quesadillas Recipe

Name: Meaty Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for brushing; 3 cloves garlic, minced; 1 teaspoon ancho chili powder; 1 pound lean ground beef or lamb; 1 tablespoon finely chopped fresh oregano; Kosher salt and freshly ground pepper; 4 scallions, thinly sliced; 4 10 -inch flour tortillas; 3 1/2 cups shredded muenster or monterey jack cheese; Fresh salsa and/or sour cream, for serving

Servings: persons

1
Heat the olive oil in a large skillet over medium heat.
2
Add the garlic and chili powder and cook 1 to 2 minutes.
3
Add the beef, oregano, 1 teaspoon salt, and pepper to taste.
4
Cook, breaking up the meat with a spoon, until it is no longer pink, about 2 minutes.
5
Add the scallions and cook 5 to 6 more minutes.
6
Heat a large griddle or skillet over medium heat.
7
Brush 1 side of each tortilla with olive oil.
8
Place 2 tortillas on the griddle (or 1 if using a skillet), oiled-side down, and scatter about one-quarter of the cheese on each.
9
Cook until the bottoms are golden brown and the cheese is melted.
10
Put about a quarter of the beef mixture on half of each tortilla and fold into a half-moon.
11
Continue to cook until the quesadillas are crisp, turning once.
12
Repeat to make 4 quesadillas.
13
Cut into wedges and top with salsa and/or sour cream.
14
Per serving: Calories 813; Fat 48 g (Saturated 23 g); Cholesterol 155 mg; Sodium 1,889 mg; Carbohydrate 43 g; Fiber 3 g; Protein 52 g
15
Photograph by Antonis Achilleos

1129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, plus more for brushing, 3 cloves garlic, minced, 1 teaspoon ancho chili powder, 1 pound lean ground beef or lamb, and more.

Yes, Meaty Quesadillas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meaty Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions