Best Beef Pepper Jack Quesadillas Recipes

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BEEF QUESADILLAS



Beef Quesadillas image

Quick-cooking ground beef is the perfect ingredient for on-the-run cooks. Try serving these quesadillas with your favorite taco toppings, such as sour cream, salsa, guacamole, chopped tomatoes, shredded lettuce and sliced olives.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

3/4 pound ground beef
1/2 cup refried beans
1 can (4 ounces) chopped green chilies, drained
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
4 flour tortillas (8 inches)
2 tablespoons butter, melted
1-1/3 cups shredded Mexican cheese blend
Paprika

Steps:

  • In a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the beans, chilies, oregano, cumin and salt. Cook over medium-low heat for 3-4 minutes or until heated through. , Brush one side of each tortilla with butter. Spoon 1/2 cup of the meat mixture over half of unbuttered side. Sprinkle with 1/3 cup cheese; fold in half. , Place on a lightly greased baking sheet. Sprinkle with paprika. Bake at 475° for 10 minutes or until crisp and golden brown. Cut into wedges.

Nutrition Facts : Calories 488 calories, Fat 27g fat (15g saturated fat), Cholesterol 90mg cholesterol, Sodium 960mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 2g fiber), Protein 29g protein.

GRILLED STEAK, CHIPOTLE AND PEPPER JACK QUESADILLAS



Grilled Steak, Chipotle and Pepper Jack Quesadillas image

If you're feeling bold, use both chopped chipotle chiles and their adobo sauce to make these pepper jack quesadillas extraspicy.

Provided by Food Network Kitchen

Time 45m

Yield 4

Number Of Ingredients 12

1 clove garlic, minced
1/4 teaspoon ground cumin
Juice of half lime
Juice of half orange
Kosher salt
8 ounces cleaned and trimmed skirt steak
Olive oil, for oiling the grill grates
Four 10-inch (burrito size) flour tortillas
2 cups shredded pepper-jack cheese
1 to 2 chipotle in adobo, chopped, plus 1 to 2 tablespoons sauce
2 tablespoons unsalted butter
Guacamole, salsa, chopped scallions and sour cream, for serving

Steps:

  • Preheat an outdoor grill over medium.
  • Whisk the garlic, cumin, lime and oranges juices and 1/2 teaspoon salt together in a medium bowl. Add the steak, coat well in the mixture and let marinade for 10 minutes.
  • Lightly oil the grill grates. Grill the steak, flipping once, until medium rare, 2 to 6 minutes per side depending on the thickness. Remove to a cutting board and let rest 5 minutes. Slice the steak against the grain and reserve.
  • Lay a tortilla on a work surface and top evenly with 1/2 cup pepper-jack cheese. Add 1/4 of the steak and some chopped chipotle in adobo and sauce. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
  • Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
  • Cut into triangles and serve with guacamole, salsa, scallions and sour cream.

BEEF PEPPER JACK QUESADILLAS



Beef Pepper Jack Quesadillas image

Make and share this Beef Pepper Jack Quesadillas recipe from Food.com.

Provided by PeachPie24

Categories     Meat

Time 30m

Yield 4 Quesadillas, 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs beef, cut into bite sized strips (your butcher may already have them pre-cut for you)
2 tablespoons creole seasoning (I recommend Zatarains)
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
8 ounces of shredded monterey jack pepper cheese
4 tablespoons of crumbled feta cheese
4 flour tortillas
nonstick cooking spray
sour cream

Steps:

  • Add the beef, creole seasoning, onion powder, garlic powder and black pepper to a pan and brown the meat until fully cooked.
  • Lay out your four tortillas and evenly divide the pepper jack cheese among them. Keep the ingredients on one half of the tortilla so that you can easily fold it later.
  • Sprinkle one tablespoon of feta on each tortilla, on top of the pepper jack.
  • Evenly divide the beef among the four tortillas, on top of the cheeses.
  • Spray a frying pan with non-stick cooking spray. Fold each tortilla in half and fry on medium-high heat, flipping until both sides are golden brown (about 2-3 minutes on each side).
  • Cut in half and serve with sour cream.

Nutrition Facts : Calories 1495.8, Fat 143.3, SaturatedFat 63.7, Cholesterol 231.7, Sodium 699, Carbohydrate 17.6, Fiber 1.2, Sugar 1.5, Protein 32.6

EASY PEPPER JACK CHEESE QUESADILLAS



Easy Pepper Jack Cheese Quesadillas image

These quesadillas are quick to assemble and delicious! They are filled with pepperjack cheese and tomatoes. I made these to serve along side my Easy Tex-Mex Tomato Soup, but they could also be served as an appetizer or a small lunch or snack.

Provided by MarthaStewartWanabe

Categories     Cheese

Time 20m

Yield 2 serving(s)

Number Of Ingredients 4

2 tablespoons olive oil
2 flour tortillas
8 ounces monterey jack pepper cheese, sliced thin
1 tomatoes, sliced thin

Steps:

  • To assemble quesadilla, place one tortilla on a dinner plate. Arrange sliced cheese atop tortilla, leaving at least 1/2 inch space from the edge of the tortilla. Arrange sliced tomatoes atop cheese layer followed by another layer of cheese (remaining). Top with remaining tortilla.
  • While assembling the quesadillas, preheat an electric griddle to 350 F (or grill to medium-high heat). I use a griddle (rather than a grill) to cook quesadillas, as it is easier to turn them without losing their insides.
  • Brush 1 tbs. olive oil onto the griddle, covering the surface. Brush the remaining 1 tbs. olive oil onto the top exposed tortilla. Gently slide the quesadilla from the dinner plate onto the griddle (olive oil-less side down).
  • Cook for 5-7 minutes or until bottom tortilla begins to brown. With a large spatula, gently but swiftly turn quesadilla to brown other side. Cook for 5-7 minutes or until bottom tortilla begins to brown. Remove to a cutting board and allow to cool for 5 minutes.
  • Slice into quarters and serve immediately with garnish of your preference. I like to use sour cream, salsa or guacamole. For this particular recipe, I served it with my Easy Tex-Mex Tomato Soup.

Nutrition Facts : Calories 647, Fat 50.3, SaturatedFat 24.1, Cholesterol 100.9, Sodium 802, Carbohydrate 18.6, Fiber 1.7, Sugar 2.8, Protein 30.8

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