Beef Quesadillas with Salsa Guacamole (Printable)
Crisp tortillas filled with seasoned beef and melted cheese, topped with salsa, guacamole, and sour cream.
# What You'll Need:
→ Beef Filling
01 - 10 oz flank steak or sirloin, thinly sliced
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 1 garlic clove, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - Salt and freshly ground black pepper, to taste
→ Quesadillas
09 - 8 medium flour tortillas
10 - 7 oz shredded cheddar or Monterey Jack cheese
11 - 1 tbsp butter or oil, for frying
→ Salsa
12 - 2 medium ripe tomatoes, diced
13 - 1/4 red onion, finely diced
14 - 1 small jalapeño, seeded and minced
15 - 2 tbsp fresh cilantro, chopped
16 - Juice of 1 lime
17 - Salt, to taste
→ Guacamole
18 - 2 ripe avocados
19 - 1 small tomato, finely diced
20 - 1 tbsp lime juice
21 - 1 tbsp fresh cilantro, chopped
22 - Salt and pepper, to taste
→ To Serve
23 - 1/2 cup sour cream
# How to Make It:
01 - Heat olive oil in a skillet over medium-high heat. Add onions and cook until soft, about 2 minutes. Add garlic and cook for 30 seconds. Add beef, cumin, smoked paprika, chili powder, salt, and pepper. Sauté until beef is browned and cooked through, about 4–5 minutes. Set aside.
02 - In a bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and set aside.
03 - In another bowl, mash avocados with a fork. Stir in diced tomato, lime juice, cilantro, salt, and pepper. Adjust seasoning to taste.
04 - Lay four tortillas flat. Evenly distribute beef filling and shredded cheese over each. Top with remaining tortillas.
05 - Heat a large skillet or griddle over medium heat. Melt a little butter or add oil. Cook each quesadilla for 2–3 minutes per side, until golden brown and cheese is melted. Remove and cut into wedges.
06 - Arrange quesadilla wedges on plates. Serve with salsa, guacamole, and sour cream on the side.
# Expert Advice:
01 -
- The beef gets deeply savory from the spices while staying tender, so every bite feels substantial.
- Fresh salsa and guacamole made while the beef cooks means everything comes together warm and tangled with flavor.
- You can prep everything ahead, then finish the quesadillas in minutes when you're actually hungry.
02 -
- Overloading the quesadilla with filling means the cheese won't melt before the tortilla browns, so less is actually more here.
- Slicing your beef as thin as possible is the difference between something that feels rushed and something that melts on your tongue.
03 -
- Slightly underfill your quesadillas so they actually seal properly when you fold them—they'll hold together better and cook more evenly.
- If you're cooking for a crowd, prep all your components ahead and cook the quesadillas to order so they come off the pan hot and still crispy.