Servings: 2 or 4 (see quantities below)
Prep & Cook Time: 30–40 minutes
Difficulty Level: Easy
Spice Level: Mild
Ingredients
For 2 Servings:
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10 oz. Ground Beef
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½ Tomato
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1 Long Green Pepper
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2 Scallions
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1 Lime
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1½ tbsp. Sour Cream
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1 tbsp. Southwest Spice Blend
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½ tbsp. Tex-Mex Paste
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½ tbsp. Tomato Paste
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6 Flour Tortillas
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½ cup Mexican Cheese Blend
For 4 Servings:
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20 oz. Ground Beef
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1 Tomato
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2 Long Green Peppers
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4 Scallions
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1 Lime
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3 tbsp. Sour Cream
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2 tbsp. Southwest Spice Blend
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1 tbsp. Tex-Mex Paste
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1 tbsp. Tomato Paste
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12 Flour Tortillas
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1 cup Mexican Cheese Blend
You Will Need
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Large pan
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Medium bowl
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Olive oil
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Salt & pepper
Instructions
1. Prep the Ingredients
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Dice the tomato.
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Stem and seed the green pepper, then dice into ½” pieces.
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Trim and thinly slice scallions, keeping whites and greens separate.
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Halve lime; juice one half and cut the other half into wedges.
2. Make Pico de Gallo
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In a medium bowl, combine diced tomato, scallion greens, a squeeze of lime juice, and a pinch of salt and pepper.
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Set aside to marinate while you cook.
3. Cook the Filling
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Heat a drizzle of olive oil in a large pan over medium-high heat.
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Add ground beef and scallion whites. Cook, breaking up meat, until browned—about 4–6 minutes.
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Add green pepper, Southwest Spice Blend, Tex-Mex paste, and tomato paste.
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Cook, stirring occasionally, until vegetables are tender and beef is cooked through—3–4 minutes.
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Season with salt and pepper to taste.
4. Assemble the Quesadillas
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On one half of each tortilla, spread a layer of cheese and beef filling. Fold tortillas in half to close.
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Wipe out pan and return to medium heat with a drizzle of oil.
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Add quesadillas and cook until golden brown and cheese is melted—2–4 minutes per side. Work in batches if needed.
5. Finish and Serve
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Cut quesadillas into wedges.
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Serve with pico de gallo, sour cream, and lime wedges on the side.
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Enjoy!