Beef Quesadilla with Mushrooms & Cream Cheese
You'll love this homemade beef quesadilla recipe I prepared just for you. It's so easy to make, you'll find yourself making this every weekend.
Equipment
Large skillet (12-inch / 30cm)
Flat griddle pan or second large skillet
Cutting Board
Spatula (wide, flat turner)
Box grater or cheese grater
Chef’s Knife
Ingredients
3 tablespoons butter - 45g / 1.5oz, divided — 1 tablespoon for the filling, remainder for toasting tortillas
1 medium white onion - sliced- 1 small Anaheim chilli - diced (or 1 small green bell pepper, diced)
- 4 medium white or cremini mushrooms - sliced, about 100g / 3.5oz
10.5 oz ground beef - 300g, pre-cooked (minced beef), roughly 500g / 1lb raw weight before cooking- ½ teaspoon fine salt - or to taste
¼ teaspoon ground black pepper - or to taste
1 tablespoon honey - 21g
8 large flour tortillas
2 ½ cups cheddar cheese - grated, 280g / 10oz (or Mexican-blend cheese)
4 oz cream cheese - 115g, at room temperature
½ cup sour cream - for serving (optional)
1 medium avocado - sliced, for serving (optional)
Instructions
- Melt 1 tablespoon (15g) of butter in a large skillet over medium-high heat. Add the sliced onion and diced Anaheim chilli and sauté for 2–3 minutes until softened. Add the sliced mushrooms and cook for a further 2 minutes until they release their liquid. Stir in the pre-cooked ground beef.3 tablespoons butter, 1 medium white onion, 1 small Anaheim chilli, 4 medium white or cremini mushrooms, 10.5 oz ground beef
- Season the filling with ½ teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon honey. Stir well and cook for 3–4 minutes, stirring occasionally, until any liquid has evaporated and the mixture is thick and cohesive. Remove from heat and set aside.1/2 teaspoon fine salt, 1/4 teaspoon ground black pepper, 1 tablespoon honey
- Heat a flat griddle pan or large skillet over medium heat (approximately 350°F / 175°C if using an electric griddle). Spread a thin layer of butter across the surface. Place one flour tortilla in the pan. Scatter about ⅔ cup (70g) of grated cheese evenly over the tortilla, then add 3–4 small dollops (about 1 tablespoon total) of cream cheese, spacing them evenly.3 tablespoons butter, 8 large flour tortillas, 2 1/2 cups cheddar cheese, 4 oz cream cheese
- Spoon about one quarter of the beef filling evenly over the cheese layer. Place a second flour tortilla on top and press down gently with a spatula. Cook for 2–3 minutes until the bottom tortilla is golden brown. Carefully flip the quesadilla using a wide spatula and cook for a further 2 minutes until the second side is golden and the cheese is fully melted.8 large flour tortillas
- Transfer the quesadilla to a cutting board and let it rest for 1 minute (this prevents the filling from spilling when cut). Cut into 6 wedges using a sharp knife or pizza cutter.
- Repeat with the remaining tortillas, cheese, and filling to make 4 quesadillas total. Serve immediately with sour cream and sliced avocado on the side.1/2 cup sour cream, 1 medium avocado
Notes
Storage: Wrap cooked quesadillas tightly in foil or place in an airtight container. Refrigerate for up to 3 days.
Freezing: The cooked beef and vegetable filling freezes well for up to 2 months in a zip-lock bag. Thaw overnight in the fridge before assembling.
Make-Ahead: Cook the filling up to 2 days in advance and refrigerate. Assemble and toast quesadillas fresh for the best texture.
Reheating: Reheat in a dry skillet over medium heat for 2–3 minutes per side to restore crispiness. Avoid the microwave — it makes the tortilla rubbery.
Pro Tip: Press down gently with the spatula after flipping to ensure even cheese melt and full contact with the pan.
Nutrition
Serving: 1servingCalories: 1008kcalCarbohydrates: 47gProtein: 39gFat: 75gSaturated Fat: 36gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 192mgSodium: 1462mgPotassium: 752mgFiber: 7gSugar: 11gVitamin A: 1605IUVitamin C: 9mgCalcium: 673mgIron: 4mg
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