Cilantro Lime Beef Quesadillas
April 10, 2024 by Kimberly
Indulge in the zesty flair of Cilantro Lime Beef Quesadillas! A mouthwatering fusion of juicy beef, tangy lime, and fresh cilantro, wrapped in a crispy tortilla.
30 MINUTES
EASY
OMNIVORE
MEXICAN
811 PER PORTION
COMFORT FOOD
EVERYDAY
DINNER
ALL YEAR
ABOUT THE RECIPE
Dive into the delectable world of Cilantro Lime Beef Quesadillas, your next go-to recipe for a quick, flavorful meal that’s sure to delight your taste buds. Combining juicy beef, vibrant lime, and fresh cilantro, these quesadillas offer a tantalizing taste of Mexican cuisine right in your kitchen. Perfect for those busy weeknights or when you’re craving something deliciously different.
How to serve:
When it comes to serving, Cilantro Lime Beef Quesadillas shine brightest with a side of creamy guacamole, tangy salsa, and a dollop of sour cream. Whether you’re gathering around the table for a family dinner or entertaining friends, these quesadillas are a versatile dish that pairs wonderfully with a chilled margarita or a refreshing limeade. The fusion of flavors and textures makes every bite a delightful experience.
How to store:
To store, let your quesadillas cool down before wrapping them tightly in aluminum foil. They’ll keep nicely in the refrigerator for up to two days. Reheat in a skillet or oven to retain that irresistible crunch. Enjoy the ease of having a delicious meal just minutes away, any day of the week.
Hi, I'm Kimberly.
If you want to get to know me better, click here!
INGREDIENTS
FOR 4 PORTIONS (6 QUESADILLAS)
FILLING
- 400g lean minced beef (14 oz)
- 1 tbsp olive oil
- 1 tsp chili flakes
- 1/2 tsp oregano
- 1/2 cumin
- 1/2 garlic powder
- 1/2 onion powder
- 1/2 tsp salt
- 1/2 cayenne pepper
- 1/2 ground black pepper
- 1 tbsp tomato paste
- 250ml beef stock (1 cup)
- 125g shredded mozzarella (1 heaped cup)
- 125g shredded cheddar (1 heaped cup)
TORTILLAS
- 6 medium-sized tortillas
- 3 tsp olive oil
TOPPINGS
- 2 limes
- cilantro
- 200g creme fraiche (7 oz)
- 200g salsa (7 oz)
ACTIVE: 5 min
PASSIVE: –
PREPARATIONS
Recommended Equipment
- sharp knife
- cutting board
- large pan
- Wash the cilantro, pluck the leaves from the stems, and roughly chop them.
- Wash the limes and cut them into quarters.
- Mix the grated mozzarella and grated cheddar in a bowl.
ACTIVE: 25 min
PASSIVE: –
COOKING
1. Heat a large pan over medium heat and add 1 tbsp olive oil. Put the ground beef into the pan and season it with 1 teaspoon of chili powder, and ½ teaspoon each of oregano, cumin, garlic powder, onion powder, cayenne pepper, salt, and pepper. Cook the meat until it forms a dark crust at the bottom of the pan. Then add 1 heaping tablespoon of tomato paste to the meat, mix everything together, and let it cook for 1-2 minutes. Pour beef broth into the pan to deglaze it, scrape off the crust from the bottom, and let everything simmer for about 10 minutes until the broth forms a creamy sauce around the meat.
2. Meanwhile, lay out 6 tortilla wraps side by side and spread half of the cheese on one half of each tortilla, leaving the other half free.
3. Spread the meat directly from the pan onto the cheese on each tortilla. Wipe the pan clean and place it back on the stove.
4. Now, spread the second half of the cheese on top of the meat and use a spoon to distribute the filling to the edge of half of each tortilla. Fold the empty half of the tortilla over the filled half. Press down firmly.
5. Cook two of the filled quesadillas side by side in the pan with 1 teaspoon of olive oil on both sides over medium heat until the tortilla becomes crispy golden brown and the cheese inside is melted. Remove from the pan and cut in half.
6. Place three pieces of the quesadillas on each plate, along with two lime wedges, and sprinkle with cilantro. Serve with your favorite salsa and sour cream for dipping.
0 Kommentare
Trackbacks/Pingbacks