Best 8 Beef And Potato Quesadillas Recipes

QUESADILLA (BEEF, VEGETABLE OR CHICKEN)

Steps:

• Place tortilla on work surface. Sprinkle one side with a bit of cheese, top with Filling of Choice. Sprinkle with corn*, coriander and top with cheese. Fold in half.
• Preheat non stick skillet over medium low heat (no oil, if pan is not non-stick use 2 tsp oil).
• Place quesadilla in skillet, press down lightly, cover with lid. Cook for 3 minutes until underside is super golden brown and crispy.
• Carefully flip over the folded edge (see video). Press down lightly. Cook for 3 minutes until crispy (no lid).
• Transfer to cutting board, cut in half. Serve immediately!
• Dipping Sauce options: Sour cream, salsa, Avocado Sauce (pictured)
• Mix ingredients in a small bowl. Use for one of the Fillings Options below.
• Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes.
• Add beef and cook, breaking it up as you go. Once it changes from pink to brown, add capsicum. Cook for 1 minute.
• Add tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.
• Drizzle chicken with 1 tbsp oil, toss to coat. Sprinkle over Spice Mix, toss well to coat.
• Heat 1 tbsp oil in a large skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute. Transfer to bowl, cool.
• Return pan to stove, reduce to medium heat. Add remaining 1/2 tbsp oil. Add chicken and cook for 3 minutes until deep golden. Turn and cook for 3 minutes until cooked through.
• Transfer chicken to cutting board, rest for 2 minutes then dice and cool. Combine with capsicum mixture.
• Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum, cook for 1 minute.
• Add beans, corn, tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.

BEEF QUESADILLAS

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.

BEEF AND POTATO QUESADILLAS

Steps:

• In 10-inch skillet, cook and stir beef over medium-high heat about 5 minutes or until thoroughly cooked; drain. Add onion and garlic; cook 1 minute or until onion is soft.
• Make potatoes as directed on box omitting butter and using 1 cup water, 1/2 cup milk and the 1 pouch Cheese Sauce. In medium bowl, mix potatoes and ground beef mixture.
• Heat sandwich/panini grill press to medium heat. Brush tortillas with oil. Place about 3 tablespoons potato mixture on half of each tortilla; top with 1 slice of cheese. Fold tortillas over filling.
• When grill press is heated, place tortillas on grill. Close grill; cook 1 to 2 minutes or until cheese is melted and filling is hot. Serve quesadillas with salsa, sour cream and cilantro.

PICADILLO GROUND BEEF QUESADILLAS

Steps:

• Place diced potato in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
• Heat oil in a large skillet over medium heat. Add cooked potato and brown on all sides for about 3 minutes. Remove from the skillet and set aside.
• Add ground beef to the skillet; cook and stir until browned, crumbly, and no longer pink in the center, 4 to 5 minutes. Stir in bell pepper, onion, and garlic; cook until softened, 3 to 4 minutes. Drain as much fat from the pan as possible.
• Stir in tomato sauce, water, olive brine, oregano, salt, and pepper until well combined. Add olives, raisins, and reserved potatoes; stir well. Reduce heat to low and simmer picadillo for 8 minutes, stirring occasionally.
• Heat a nonstick skillet over medium heat and spray with cooking spray. Place a tortilla in the hot skillet and cook until browned, 1 to 2 minutes per side.
• Spread about 1/4 cup hot picadillo on one half of the hot tortilla. Top with Mexican cheese, then fold tortilla in half, pressing down with a spatula. Cook until cheese is melted, about 1 more minute. Repeat to cook remaining quesadillas.
• Cut each quesadilla into 3 triangles to serve.

MASHED POTATO QUESADILLA

Steps:

• Stir together the mashed potatoes, bacon, and green onions. Spread the mashed potato mixture onto one side of half of the tortillas, spreading to within 1/2 inch of the edges. Sprinkle the shredded cheese on top of the mashed potatoes and top with the remaining tortillas. Lightly butter each side of the quesadillas.
• Preheat a large skillet over medium heat. Place a quesadilla into the preheated pan, and cook until golden brown and crispy, then turn over, and continue cooking on the other side until browned, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve with salsa and sour cream.

SWEET POTATO & BEAN QUESADILLAS

Steps:

• Scrub sweet potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high, turning once, until very tender, 7-9 minutes., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp. Spread onto half of each tortilla; top with beans and cheese. Fold other half of tortilla over filling., Heat a cast-iron skillet or griddle over medium heat. Cook quesadillas until golden brown and cheese is melted, 2-3 minutes on each side. Serve with salsa.

POTATO & CHEDDAR QUESADILLA

Steps:

• Place a skillet over medium-high heat.
• Put a small amount of olive oil in a large preheated skillet.
• Spread mashed potatoes on one tortilla, and place it potato side-up in skillet.
• Top with shredded cheddar, spices, and any other optional ingredients that you are using.
• Top with the other tortilla and cover the pan.
• When cheese is melted & bottom tortilla is crisp, carefully turn over the quesadilla, and cook uncovered until the other tortilla is crispy (3-4 minutes).
• Slice into wedges, and serve with salsa or sour cream for dipping.

POTATO AND SAUSAGE QUESADILLAS

Steps:

• In 10-inch skillet, cook chorizo over medium-high heat about 5 minutes, stirring frequently, until brown; drain.
• In medium bowl, thoroughly stir hot milk, dry potatoes, onion, melted butter, parsley, garlic and salt until consistency of stiff mashed potatoes. Stir in chorizo.
• Heat oil on griddle over medium-high heat. Place 2 tablespoons filling on half of each tortilla; top filling with 1 slice cheese. Fold each tortilla over onto filling. Heat on griddle, turning once, until cheese is melted. Serve with your favorite salsa, if desired.