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Skillet Quesadillas


Skillet Quesadillas




or 1 tablespoon olive oil or 2 peppers, chopped or 1 onion, chopped or 1 1/2 pounds ground beef or 1 teaspoon chili powder or 1 teaspoon cumin or 1/2 teaspoon paprika

o Salt to taste

o Ground black pepper to taste


o 8 large flour tortillas

o 1 cup grated cheddar cheese

o 1 cup grated Monterey cheese

o 2 green onions, thinly sliced ​​

o Sour cream, for garnish


or pico de gallo, for garnish

Skillet Quesadillas new york times recipes

How to Make Skillet Quesadillas


1. Preheat the oven to 425°F / 220°C.

2. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.Remove from pan and set aside in a small bowl.


3. In the same pan, add the minced meat and fry, breaking up the meat, until browned, about 5 minutes. Be sure to drain the fat.

4.Add paprika, chili powder and cumin and season with salt and pepper.

5. Place 6 tortillas on a baking sheet, making sure the tortillas overlap each other, and place another on top so that the baking sheet is completely covered.

6. Top with minced meat and then add the pepper and onion mixture.7. Add grated cheese and green onions on top.

8. Fold the tortillas towards the middle and place another tortilla in the middle on top of all the fillings. If the tortillas won’t stay in place, place a second baking sheet on top to help the quesadilla


hold its shape.9. Bake until the tortillas become crispy, about 25 to 35 minutes. If you added a second baking sheet, remove it after 10 minutes and continue baking.

10. Cut the quesadillas into rectangles and serve hot with sour cream and pico de gallo on top.Enjoy!

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