Cheesy Beef Quesadillas with Glazed Onions, Sweet Potato Wedges & Guacamole
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Cheesy Beef Quesadillas

with Glazed Onions, Sweet Potato Wedges & Guacamole

35 MIN
2 Servings
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From the Test Kitchen

These cheesy quesadillas are packed with flavor thanks to traditional Mexican spices like ancho chile powder, dried mexican oregano, and more, plus chipotle glazed onions for a bit of heat. A swoosh of cooling guacamole is perfect for tempering the vibrant spices of the quesadillas.
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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
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ingredients
Cheesy Beef Quesadillas with Glazed Onions, Sweet Potato Wedges & Guacamole
Title
  • 10 oz Ground Beef
  • 4 Flour Tortillas
  • 2 tsps Chipotle Chile Paste
  • 1 Red Onion
  • ½ lb Sweet Potato
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • ¼ cup Guacamole
  • 1 Tbsp Light Brown Sugar
Prepare the ingredients & make the creamy cilantro sauce
1 Prepare the ingredients & make the creamy cilantro sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the sweet potato; cut into 1-inch-wide wedges. Halve, peel, and thinly slice the onion

Roast the sweet potato wedges
2 Roast the sweet potato wedges

Line a sheet pan with foil. Place the sweet potato wedges on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook & glaze the onion
3 Cook & glaze the onion

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the sugar, 2 teaspoons of water (carefully, as the liquid may splatter), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Transfer to a bowl. Rinse and wipe out the pan.

Cook the beef
4 Cook the beef

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef. Season with salt, pepper, and the remaining spice blend. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Turn off the heat. Carefully drain off and discard any excess oil.

Assemble the quesadillas
5 Assemble the quesadillas

Place the tortillas on a work surface. Top one half of each tortilla with the cheese, cooked beef, and glazed onion; fold the tortillas in half over the filling.

Cook the quesadillas & serve your dish
6 Cook the quesadillas & serve your dish
Rinse and wipe out the pan used to cook the beef. In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve each quesadilla. Serve the cooked quesadillas with the roasted sweet potato wedges and guacamole. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the creamy cilantro sauce
1 Prepare the ingredients & make the creamy cilantro sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the sweet potato; cut into 1-inch-wide wedges. Halve, peel, and thinly slice the onion

2 Roast the sweet potato wedges

Line a sheet pan with foil. Place the sweet potato wedges on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the sweet potato wedges
Cook & glaze the onion
3 Cook & glaze the onion

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the sugar, 2 teaspoons of water (carefully, as the liquid may splatter), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Transfer to a bowl. Rinse and wipe out the pan.

4 Cook the beef

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef. Season with salt, pepper, and the remaining spice blend. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Turn off the heat. Carefully drain off and discard any excess oil.

Cook the beef
Assemble the quesadillas
5 Assemble the quesadillas

Place the tortillas on a work surface. Top one half of each tortilla with the cheese, cooked beef, and glazed onion; fold the tortillas in half over the filling.

6 Cook the quesadillas & serve your dish
Rinse and wipe out the pan used to cook the beef. In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve each quesadilla. Serve the cooked quesadillas with the roasted sweet potato wedges and guacamole. Enjoy!
Cook the quesadillas & serve your dish
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