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Quick Cheesy Ground Beef Quesadillas Recipe with Easy Roasted Pepper Salsa

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A quick and satisfying quesadilla recipe featuring seasoned ground beef, melty cheese, and a smoky roasted pepper salsa, perfect for weeknight dinners.

Ingredients

Scale
  • 1 lb ground beef (80/20 recommended)
  • 4–6 large flour tortillas
  • 2 cups shredded cheese (cheddar and Monterey Jack blend)
  • 2 medium bell peppers (red or yellow), roasted and chopped
  • 1 small jalapeño (optional), finely chopped
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt and black pepper to taste
  • A handful fresh cilantro, chopped
  • 1 tbsp fresh lime juice
  • Sour cream or Greek yogurt (optional, for serving)

Instructions

  1. Preheat broiler or grill pan to high. Roast whole bell peppers on a baking sheet for 10-12 minutes, turning occasionally until skin is blackened and blistered. Remove peppers, place in a bowl, and cover with plastic wrap to steam for 10 minutes.
  2. Peel cooled peppers, remove seeds, and chop roughly. In a mixing bowl, combine chopped peppers, minced garlic, finely chopped jalapeño, chopped cilantro, fresh lime juice, salt, and a drizzle of olive oil. Stir well and set aside.
  3. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add ground beef, breaking it up with a spatula. Season with cumin, chili powder, salt, and pepper. Cook for 6-8 minutes until browned and cooked through. Drain excess fat if needed.
  5. Lower heat to medium. Place a tortilla flat in the skillet. Sprinkle about 1/3 cup shredded cheese evenly over half the tortilla. Spoon about 1/3 cup cooked ground beef over the cheese. Add a spoonful of roasted pepper salsa on top, then sprinkle another 1/3 cup cheese. Fold the tortilla over to form a half-moon.
  6. Press down gently with a spatula. Cook for 2-3 minutes until the bottom is golden brown. Carefully flip and cook the other side for another 2-3 minutes until cheese is melted and quesadilla is crispy.
  7. Remove cooked quesadilla to a plate. Repeat with remaining tortillas and filling.
  8. Cut each quesadilla into wedges. Serve warm with extra roasted pepper salsa and a dollop of sour cream or Greek yogurt if desired.

Notes

Use medium heat to avoid burning tortillas. Steaming peppers after roasting makes peeling easier. Mixing cheddar and Monterey Jack cheese prevents greasiness. Multitask by roasting peppers while cooking beef to save time. For gluten-free, use corn tortillas. For dairy-free, use vegan cheese and dairy-free yogurt or avocado crema.

Nutrition

Keywords: quesadilla, ground beef, cheesy, roasted pepper salsa, quick dinner, easy recipe, weeknight meal, comfort food

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