Mexican Beef Quesadilla is a traditional Mexican recipe (from Tex-Mex cuisine) for a classic dish of folded tortillas filled with cheese and slow-cooked beef and sweetcorn that are fried in a pan before serving. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Mexican Beef Quesadilla.
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This easy Mexican beef quesadilla recipe is an excellent mid-week dinner solution and represents a classic dish of crispy tortillas stuffed with spicy Mexican-flavoured beef mix, topped with stringy cheese. This recipe is a complete 'scratch' one so that you're preparing the tortillas as aell as the beef.
Ingredients:
For the Tortilla Dough:
200g plain (All-purpose) flour
1 tsp Baking powder
33g Butter Melted
120ml Water Boiling
1/2 tsp Salt Table
For the Taco Seasoning Mix:
1 tsp Mixed herbs dried
1 tsp Cayenne pepper or chilli powder
2 tsp Cumin Powder
1/2 tsp Salt Table salt
1/4 tsp Black pepper powder
1 tsp Sweet paprika powder
For the Beef;
250 g Beef Mince
1/2 Brown onion Chopped
1 tsp Ginger Chopped
1 tsp Garlic Chopped
1/2 cup Tinned crushed tomato
125g Corn kernels (Tinned or frozen)
1 Bell pepper, Chopped
1/2 Cup Water Tap water
To Assemble the Quesadillas:
100g Mozzarella cheese, Grated
Method:
Begin by preparing the tortilla dough. Combine the ingredients for the tortilla dough in a bowl. Bring them together then turn out onto a lightly-floured work surface and knead for 3–5 minutes until a dough is formed.
Divide the dough into two equal-sized balls. Using your palm and rolling in a circular motion form smooth balls for the dough by pressing it downwards and rotating it in one place. Cover the dough with a damp cloth and leave to rest for 30 minutes.
Once the dough has rested, flatten it into a circle about 22cm in diameter using a rolling pin (don't add too much of flour as it is important to keep the dough soft)
Place a dry non-stick frying pan over medium heat. Once the pan is hot place the first circle of dough inside. After about 2–3 minutes, there will be air bubbles on one side which means the dough is perfectly cooked. Flip the dough over and cook for a further 2 minutes on the other side until fully cooked. Repeat with the second piece of dough.
For the beef: Combine the taco seasoning ingredients in a small bowl. Stir with a spoon to blend everything then set aside.
Set a frying pan over medium heat and when hot add 2 tbsp of oil. Add the onion, garlic and bell pepper and cook until soft (about 5 minutes), then add the beef mince and cook until the meat is nicely browned all over.
Add in the corn kernels, taco seasoning spices, tomato puree and water and let it cook over medium heat until the sauce is thick. Take off the heat and set aside to.
To assemble the quesadillas: Working one at a time, set a tortilla on a plate and add about 125ml (half a cup) of the beef mixture onto the centre of the tortilla, top with a a handful of cheese then fold it over to form a half moon.
Set a heavy-based frying pan over medium heat. Add a little oil and use to fry the folded quesadilla until brown and crispy of the first side. Flip over and cook until brown and crispy on the other side.
