QUESADILLAS CORN TORTILLAS RECIPES

QUESADILLA RECIPES - BBC GOOD FOOD

Quesadilla recipes - BBC Good Food image

Our deliciously cheesy quesadillas make a quick lunch or supper. Fill them with sweet potato, beans, chicken, chorizo, veg or more in a warm tortilla wrap.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

BEEF QUESADILLAS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Beef Quesadillas Recipe: How to Make It - Taste of Home image

Quick-cooking ground beef is the perfect ingredient for on-the-run cooks. Try this beef quesadilla recipe with your favorite taco toppings.

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3/4 pound ground beef
1/2 cup refried beans
1 can (4 ounces) chopped green chilies, drained
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
4 flour tortillas (8 inches)
2 tablespoons butter, melted
1-1/3 cups shredded Mexican cheese blend
Paprika

Steps:

Preheat oven to 475°. In a large skillet over medium heat, cook beef until no longer pink, breaking into crumbles; drain. Stir in beans, chilies, oregano, cumin and salt. Cook over medium-low heat until heated through 3-4 minutes. , Brush one side of each tortilla with butter. Spoon 1/2 cup of the meat mixture over half of unbuttered side. Sprinkle with 1/3 cup cheese; fold in half. , Place on a lightly greased baking sheet; sprinkle with paprika. Bake until crisp and golden brown, 8-10 minutes. Cut each quesadilla into 3 wedges.

Nutrition Facts : Calories 488 calories, FatContent 27g fat (15g saturated fat), CholesterolContent 90mg cholesterol, SodiumContent 960mg sodium, CarbohydrateContent 33g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 29g protein.

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Quick-cooking ground beef is the perfect ingredient for on-the-run cooks. Try this beef quesadilla recipe with your favorite taco toppings.
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Preheat oven to 475°. In a large skillet over medium heat, cook beef until no longer pink, breaking into crumbles; drain. Stir in beans, chilies, oregano, cumin and salt. Cook over medium-low heat until heated through 3-4 minutes. , Brush one side of each tortilla with butter. Spoon 1/2 cup of the meat mixture over half of unbuttered side. Sprinkle with 1/3 cup cheese; fold in half. , Place on a lightly greased baking sheet; sprinkle with paprika. Bake until crisp and golden brown, 8-10 minutes. Cut each quesadilla into 3 wedges.

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