Mexican Beef Quesadillas with Creamy Corn & Shishito Pepper Salsa

Mexican Beef Quesadillas

with Creamy Corn & Shishito Pepper Salsa

Group Created with Sketch. 45 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 800 Cals/serving

Chefs, it doesn’t get much more satisfying than crispy, golden-brown tortillas folded over melted cheese—except when deliciously saucy beef enters the picture. To balance the richness of our hearty quesadillas, we’re tossing a sauté of sweet corn and shishito peppers (which may contain a bit of heat!) with tangy, lime-infused crème fraîche, rounding out this classic dish with a summertime flourish.

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Prepare the ingredients & make the lime crème fraîche:

1 Prepare the ingredients & make the lime crème fraîche:


Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Cut off and discard the stem ends of the peppers; cut into ½-inch pieces on an angle. Grate the cheese. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. In a large bowl, combine the crème fraîche and the juice of 2 lime wedges; season with salt and pepper.

Cook the beef:

2 Cook the beef:


In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through.

Make the filling:
3 Make the filling:

Add the white bottoms of the scallions, tomato paste and spice blend to the pan. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add ¾ cup of water and cook, stirring occasionally, 4 to 6 minutes, or until thickened and saucy; season with salt and pepper to taste. Transfer to a bowl. Rinse and wipe out the pan.

Make the salsa:

4 Make the salsa:


In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the corn and peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Remove from heat and stir in the lime zest. Transfer to the bowl of lime crème fraîche and toss to coat; season with salt and pepper to taste. Wipe out the pan.

Assemble & cook the quesadillas:

5 Assemble & cook the quesadillas:


Place the tortillas on a clean, dry work surface. Sprinkle ¼ of the cheese onto 1 side of each tortilla; season with salt and pepper. Top with the filling, then the remaining cheese. Fold each tortilla in half over filling. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are golden brown and the cheese has melted. Transfer to a cutting board and let stand for 2 minutes.

Plate your dish:

6 Plate your dish:


Cut the cooked quesadillas into thirds and divide between 2 plates. Top with the salsa. Garnish with the green tops of the scallions and remaining lime wedges. Enjoy!

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1 Prepare the ingredients & make the lime crème fraîche:


Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Cut off and discard the stem ends of the peppers; cut into ½-inch pieces on an angle. Grate the cheese. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. In a large bowl, combine the crème fraîche and the juice of 2 lime wedges; season with salt and pepper.

2 Cook the beef:


In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through.

Cook the beef:

Make the filling:
3 Make the filling:

Add the white bottoms of the scallions, tomato paste and spice blend to the pan. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add ¾ cup of water and cook, stirring occasionally, 4 to 6 minutes, or until thickened and saucy; season with salt and pepper to taste. Transfer to a bowl. Rinse and wipe out the pan.

4 Make the salsa:


In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the corn and peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Remove from heat and stir in the lime zest. Transfer to the bowl of lime crème fraîche and toss to coat; season with salt and pepper to taste. Wipe out the pan.

Assemble & cook the quesadillas:

5 Assemble & cook the quesadillas:


Place the tortillas on a clean, dry work surface. Sprinkle ¼ of the cheese onto 1 side of each tortilla; season with salt and pepper. Top with the filling, then the remaining cheese. Fold each tortilla in half over filling. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are golden brown and the cheese has melted. Transfer to a cutting board and let stand for 2 minutes.

6 Plate your dish:


Cut the cooked quesadillas into thirds and divide between 2 plates. Top with the salsa. Garnish with the green tops of the scallions and remaining lime wedges. Enjoy!

Plate your dish: