Quesadilla (Beef, Vegetable or Chicken)
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.99 out of 5 stars
(98)
Ingredients
6 servings
- 6 - 8 flour tortillas (20cm/8")
- 2 cups (200g) shredded Monterey Jack cheese (or other of choice) (Note 1)
- 3/4 cup roughly chopped coriander/cilantro
- 1 cup corn kernels (frozen thawed or can drained)
- ONE Filling of Choice, below (beef, chicken or vegetable)
- 1 tsp each onion powder, dried oregano, salt
- 2 tsp each cumin powder, paprika
- 1/4 tsp each black pepper, cayenne pepper (optional)
- 1/2 tbsp olive oil
- 2 garlic cloves (, minced)
- 1/2 onion (, finely chopped)
- 500g / 1 lb ground beef / mince
- 1 small red capsicum/bell peppers (, diced)
- 2 tbsp tomato paste
- 1/4 cup (65 ml) water
- 2 1/2 tbsp olive oil
- 500 g/1 lb chicken thighs (, skinless boneless (Note 2)
- 2 garlic cloves (, minced)
- 1 small onion (, quartered and sliced)
- 1 small red capsicum/bell pepper (, diced)
- 2 tbsp vegetable oil
- 1 onion (, diced)
- 2 cloves garlic (, minced)
- 1 can of black beans, drained (400g/14oz)
- 1 capsicum/bell pepper (, diced (any colour)
- 1 cup corn (canned drained or frozen thawed)
- 1/4 cup tomato paste
- 1/4 cup (65 ml) water
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Preparation
Step 1
QUESADILLAS
Step 2
Place tortilla on work surface. Sprinkle one side with a bit of cheese, top with Filling of Choice. Sprinkle with corn*, coriander and top with cheese. Fold in half.
Step 3
Preheat non stick skillet over medium low heat (no oil, if pan is not non-stick use 2 tsp oil).
Step 4
Place quesadilla in skillet, press down lightly, cover with lid. Cook for 3 minutes until underside is super golden brown and crispy.
Step 5
Carefully flip over the folded edge (see video). Press down lightly. Cook for 3 minutes until crispy (no lid).
Step 6
Transfer to cutting board, cut in half. Serve immediately!
Step 7
Dipping Sauce options: Sour cream, salsa, Avocado Sauce (pictured)
Step 8
Spice Mix:
Step 9
Mix ingredients in a small bowl. Use for one of the Fillings Options below.
Step 10
Beef Filling:
Step 11
Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes.
Step 12
Add beef and cook, breaking it up as you go. Once it changes from pink to brown, add capsicum. Cook for 1 minute.
Step 13
Add tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.
Step 14
Chicken Filling:
Step 15
Drizzle chicken with 1 tbsp oil, toss to coat. Sprinkle over Spice Mix, toss well to coat.
Step 16
Heat 1 tbsp oil in a large skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute. Transfer to bowl, cool.
Step 17
Return pan to stove, reduce to medium heat. Add remaining 1/2 tbsp oil. Add chicken and cook for 3 minutes until deep golden. Turn and cook for 3 minutes until cooked through.
Step 18
Transfer chicken to cutting board, rest for 2 minutes then dice and cool. Combine with capsicum mixture.
Step 19
Vegetable Filling:
Step 20
Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum, cook for 1 minute.
Step 21
Add beans, corn, tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.
Step 22
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