Cheesy Beef Quesadillas with Potato Wedges & Creamy Cilantro Sauce
45g of Protein

Cheesy Beef Quesadillas

with Potato Wedges & Creamy Cilantro Sauce

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 onion for a bit of heat. A swoosh of creamy cilantro sauce is perfect for tempering the vibrant spices of the quesadillas.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

45g Of Protein
  • Nutrition
    PER SERVING
  • Calories
    860 Cals (est.)
fresh
ingredients
Cheesy Beef Quesadillas with Potato Wedges & Creamy Cilantro Sauce
Title
  • 10 oz Ground Beef
  • 4 Flour Tortillas
  • 1 Red Onion
  • ¾ lb Potatoes
  • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • 1 Tbsp Light Brown Sugar
  • 2 tsps Chipotle Chile Paste
  • ¼ cup Cilantro Sauce
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
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Tips from Home Chefs

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Cheesy Beef Quesadillas

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the potatoes; cut into 1-inch-wide wedges. Halve, peel, and thinly slice the onion. In a bowl, combine the yogurt and cilantro sauce.  

2 Roast the potato wedges

Line a sheet pan with foil. Place the 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 22 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the 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 cheddar and monterey jack, 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. 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 potato wedges and creamy cilantro sauce. Enjoy!
Cook the quesadillas & serve your dish
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