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Clean recipe · recipetineats.com

Quesadilla (Beef, Vegetable or Chicken)

Recipe video above. Choose ONE Filling! The spice mix adds terrific flavour - great with vegetable, chicken, beef, pork and turkey. Freezer friendly!

Original recipe: recipetineats.com

Yield:
6 servings
Prep:
10 min
Cook:
15 min
Total:
25 min
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Quesadilla (Beef, Vegetable or Chicken)

Ingredients

  1. 6 - 8 flour tortillas ((20cm/8"))
  2. 2 cups (200g) shredded Monterey Jack cheese ((or other of choice) (Note 1))
  3. 3/4 cup roughly chopped coriander/cilantro
  4. 1 cup corn kernels ((frozen thawed or can drained))
  5. ONE Filling of Choice, below ((beef, chicken or vegetable))
  6. 1 tsp each onion powder, dried oregano, salt
  7. 2 tsp each cumin powder, paprika
  8. 1/4 tsp each black pepper, cayenne pepper (optional)
  9. 1/2 tbsp olive oil
  10. 2 garlic cloves (, minced)
  11. 1/2 onion (, finely chopped)
  12. 500g / 1 lb ground beef / mince
  13. 1 small red capsicum/bell peppers (, diced)
  14. 2 tbsp tomato paste
  15. 1/4 cup (65 ml) water
  16. 2 1/2 tbsp olive oil
  17. 500 g/1 lb chicken thighs (, skinless boneless (Note 2))
  18. 2 garlic cloves (, minced)
  19. 1 small onion (, quartered and sliced)
  20. 1 small red capsicum/bell pepper (, diced)
  21. 2 tbsp vegetable oil
  22. 1 onion (, diced)
  23. 2 cloves garlic (, minced)
  24. 1 can of black beans, drained ((400g/14oz))
  25. 1 capsicum/bell pepper (, diced (any colour))
  26. 1 cup corn ((canned drained or frozen thawed))
  27. 1/4 cup tomato paste
  28. 1/4 cup (65 ml) water

Instructions

  1. QUESADILLAS

    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.
  2. Preheat non stick skillet over medium low heat (no oil, if pan is not non-stick use 2 tsp oil).
  3. Place quesadilla in skillet, press down lightly, cover with lid. Cook for 3 minutes until underside is super golden brown and crispy.
  4. Carefully flip over the folded edge (see video). Press down lightly. Cook for 3 minutes until crispy (no lid).
  5. Transfer to cutting board, cut in half. Serve immediately!
  6. Dipping Sauce options: Sour cream, salsa, Avocado Sauce (pictured)

  7. Spice Mix:

    Mix ingredients in a small bowl. Use for one of the Fillings Options below.

  8. Beef Filling:

    Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes.
  9. Add beef and cook, breaking it up as you go. Once it changes from pink to brown, add capsicum. Cook for 1 minute.
  10. Add tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.

  11. Chicken Filling:

    Drizzle chicken with 1 tbsp oil, toss to coat. Sprinkle over Spice Mix, toss well to coat.
  12. 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.
  13. 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.
  14. Transfer chicken to cutting board, rest for 2 minutes then dice and cool. Combine with capsicum mixture.

  15. Vegetable Filling:

    Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum, cook for 1 minute.
  16. Add beans, corn, tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.