Spicy Beef Quesadillas Recipes

Steps:

• In medium skillet, cook ground beef, corn and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
• Stir in chili powder, salt and cumin. Cook 1 minute.
• Spray large skillet with nonstick cooking spray. Heat over medium heat until hot. Place 1 tortilla in skillet. Layer tortilla with 1/3 cup cheese and 1/4 cup of beef mixture. Fold tortilla over. Cook over medium hear for 2 minutes. Carefully turn quesadilla; cook an additional 2 minutes.
• Repeat with remaining tortillas and filling. Cut each quesadilla into wedges. Serve quesadillas with salsa and sour cream.

Steps:

• For the pickled onions: Combine the onions, vinegar, sugar and salt to in a small saucepan and bring to a boil. Remove from the heat and let cool completely. Drain the pickled onions and set aside.
• Meanwhile, prepare the beef: Combine the soy sauce, gochujang, sesame oil, sesame seeds, white vinegar, mirin and Asian pear in a blender and blend until smooth. Pour over the ground beef in a bowl and mix thoroughly.
• Heat a large, heavy-bottomed skillet over medium-high heat. Add the beef and cook, breaking it up into pieces with a wooden spoon, until browned and cooked through, 8 to 10 minutes.
• To serve: Heat a large cast-iron skillet over medium heat; add 2 tablespoons of the butter and let melt. Meanwhile, place 2 slices of the American cheese in a tortilla, then top with some of the ground beef, pickled onions and iceberg lettuce. Sprinkle with sesame seeds. Fold the tortilla in half to make a half-moon. Repeat with the remaining ingredients to make 5 more quesadillas. Working in batches, cook the quesadillas in a single layer, adding more butter as needed to the skillet, until golden and crispy on both sides, about 4 minutes per side.

Steps:

• In a large nonstick skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Remove and keep warm. In the same skillet, cook and stir the mushrooms, zucchini, carrot, garlic, chili powder, salt and pepper sauce until vegetables are tender. Stir in the tomatoes, cilantro and beef mixture., Spritz one side of each tortilla with cooking spray; place plain side up in a 15x10x1-in. baking pan coated with cooking spray. Spoon beef mixture over half of each tortilla; sprinkle with cheese. Fold tortillas over filling., Bake at 400° for 5 minutes. Carefully turn over; bake 5-6 minutes longer or until cheese is melted. Cut into wedges.

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.

Steps:

• Lay out 2 of the flour tortillas on a flat surface. Top with 1/2 cup of the Cheddar, spreading evenly over the tortillas. Divide the steak among the tortillas and sprinkle with the desired amount of jalapeno. Top with salsa and remaining 1/4 cup cheese. Top with remaining tortillas and press to seal.
• Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.
• Let cool for 5 minutes. Slice into 8 or 10 pieces. Garnish with salsa and cilantro sprigs.