Quesadilla meat recipe. mince quesadilla recipe

Add vegetable oil and gradually pour in water, kneading a soft, tender, non-sticky dough. Cover the dough with cling film and let rest for 20 minutes.

On a floured board or on a silicone mat, roll out the dough thinly with a rolling pin and cut out an even circle.

Roll out and bake the remaining cakes in the same way. Fold the finished cakes in a pile and cover with a towel. From this amount of dough, 12-13 cakes are obtained.

Peel and finely chop the onion. Pour vegetable oil into a frying pan, put the onion and fry, stirring, until golden brown.

Then add minced meat. Fry the minced meat with onions over low heat for 15 minutes, stirring occasionally and breaking up lumps of meat.

Wash the pepper, remove the stalk with seeds and cut into medium-sized cubes. Put the pepper to the minced meat with onions and fry for 15 minutes, stirring occasionally.

Then add tomato paste, salt and spices, mix.

Mix well, simmer the filling for 10 minutes, stirring occasionally.

Form a quesadilla, for this, put a little cheese on the edge of the tortilla.

Sprinkle cheese on top of the filling.

If the filling isn't too hot, microwave the quesadilla with the minced meat until the cheese melts. Serve hot, very tasty, hearty quesadilla to the table.

Bon appetit!

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Ingredients

• 3 tortillas;
• 100 g mozzarella;
• 100 g cherry tomatoes;
• a few sprigs of basil;
• salt - to taste.

Cooking

Heat up a frying pan and place 2 tortillas on it. Sprinkle with half the grated cheese, place the tomato halves, basil leaves and the remaining mozzarella on top. Separately, brown 1 more cake and cover the filling with it.

YouTube channel A's Cookbook

Ingredients

• 1 teaspoon of salt;
• ½ teaspoon ground black pepper;
• 1 teaspoon ground cumin;
• ½ whole chicken breast without skin;
• 2 tablespoons of vegetable oil + a little for lubrication;
• 1 red onion;
• 1 bell pepper;
• 4-6 tortillas;
• 200 g hard cheese.

Cooking

Mix chili, garlic, salt, black pepper and cumin. Cut the chicken fillet in half lengthwise and coat on all sides in the spice mixture.

Heat oil in a frying pan over medium-high heat. Add meat and cook for 5 minutes on each side. Remove from heat and chop into small pieces.

Place in the same pan, cut into large strips. Saute for about 5 minutes, then add the pepper strips and cook for another 5 minutes.

Grease a clean skillet with oil and place 1 tortilla. Sprinkle with some of the grated cheese, put a little filling on top and sprinkle with cheese again. Cook for a couple of minutes, cover with another cake, turn over and fry for the same amount. Prepare the rest of the quesadillas in the same way.

quericavida.com

Ingredients

• 250 g of champignons;
• 1-2 tablespoons of vegetable oil;
• 2 tomatoes;
• 1-2 cloves of garlic;
• salt - to taste;
• 4-6 tortillas;
• 200 g hard cheese.

Cooking

Cut the mushrooms into thin slices. Put in a pan with hot oil and cook until the liquid has evaporated from the mushrooms.

Remove the skins from the tomatoes and chop finely. Chop the garlic. Add the vegetables to the mushrooms and saute for 2-3 more minutes. Season with salt and pepper.

Put a piece of grated cheese on one side of the tortilla, and a little filling on top. Cover with the other half and dry-fry for 1-2 minutes on each side. Prepare the rest of the quesadillas in the same way.

gimmedelicious.com

Ingredients

• 1 onion;
• 1 bell pepper (you can use several peppers of different colors);
• 1 tablespoon vegetable oil + a little for greasing;
• 2 cloves of garlic;
• 450 g of peeled shrimp;
• 2 tablespoons taco seasoning or 1 tablespoon ground chili and ½ teaspoon each dried garlic, dried onion, oregano, paprika, ground cumin, salt, and ground black pepper
• 6-8 tortillas;
• 100-200 g of hard cheese.

Cooking

Cut the onion and pepper into small cubes. Put them in a frying pan with hot oil, add chopped garlic and fry a little until the vegetables are soft.

Throw in the shrimp, sprinkle with store-bought or homemade seasoning and toss. Cook for another 1-2 minutes until the shrimp turn pink.

Remove the stuffing from the pan, wipe it and lightly brush with oil. Put the cake in there. On one half of the tortilla, lay out a part of the grated, a little stuffing and a little more cheese.

Cover the filling with the other side of the tortilla and fry for 2-3 minutes on each side until golden brown. Prepare the rest of the quesadillas in the same way.

taylormademarket.com

Ingredients

• 1 bell pepper;
• 2 onions;
• 2 tablespoons of vegetable oil;
• 250 g canned or red beans;
• 250 g canned corn;
• salt - to taste;
• paprika - to taste;
• a pinch of ground cumin;
• 8-10 tortillas;
• 200-250 g mozzarella.

Cooking

Cut the pepper and onion into small pieces. Place on a baking sheet, drizzle with oil and bake for 20-25 minutes at 220°C. Mix vegetables with beans, corn, chopped green onions, salt, paprika and cumin.

Place 1 tortilla in a dry, hot skillet, top with some shredded cheese, some toppings, and a little more cheese. Top with another flatbread and fry for 2-3 minutes on each side. Prepare the rest of the quesadillas in the same way.

YouTube channel Delish

Ingredients

• ½ onion;
• 2 cloves of garlic;
• 450 g ground beef;
• 100–120 g of ketchup;
• 60 g brown sugar;
• 2 tablespoons of mustard;
• 1 tablespoon ground chili;
• salt - to taste;
• ground black pepper - to taste;
• 4 tortillas;
• 200 g of hard cheese of different varieties.

Cooking

Heat oil in a frying pan over medium heat. Fry the finely chopped onion for 5 minutes. Add minced garlic and cook for another 30 seconds.

Put the minced meat in the pan, mix and fry for 6-8 minutes. The meat should turn brown. Drain off the resulting fat.

Add ketchup, sugar, chili, salt and black pepper. Mix thoroughly and cook for another 5 minutes. Transfer the filling and wipe the pan.

Place the tortilla in the pan, spread half of the filling and grated cheese on top. Top with the second tortilla and brown for 2-3 minutes on each side. Prepare the other quesadilla in the same way.

photominer/depositphotos.com

Ingredients

• 150–200 g baked or fried chicken fillet;
• 80 g of hard cheese;
• 80 g cream cheese;
• ½ teaspoon dried garlic;
• salt - to taste;
• ground black pepper - to taste;
• several sprigs of parsley;
• a little vegetable oil;
• 4 tortillas.

Cooking

Mix finely chopped chicken, grated hard cheese, cream cheese, garlic, salt, pepper and chopped parsley.

Grease a preheated skillet with oil and top with 1 tortilla. Divide half of the filling and cover with the second tortilla. Fry for a couple of minutes on each side. Prepare the other quesadilla in the same way.

mountainmamacooks.com

Ingredients

• 1 tablespoon of vegetable oil;
• 200 g;
• 1 clove of garlic;
• ½ avocado;
• salt - to taste;
• a little lemon juice;
• 2 tortillas;
• 50-100 g of hard cheese;
• a few sprigs of dill.

Cooking

Heat oil in a frying pan over medium heat. Add finely chopped broccoli florets and saute for about 5 minutes. Add minced garlic and cook for 1-2 more minutes.

Mash the avocado pulp with a fork, adding salt and lemon juice. Place 1 tortilla on an empty skillet. On half of the tortilla, lay out some of the broccoli and grated cheese, and on the other half with avocado and chopped dill.Joe-L/Depositphotos.com

Ingredients

• 350 g of any minced meat;
• 1 tablespoon of vegetable oil;
• 1 onion;
• 1 clove of garlic;
• 1–2 ;
• 150 g canned or boiled white beans;
• salt - to taste;
• ground chili - to taste;
• 6 tortillas;
• 150 g cheese.

Cooking

Put the minced meat in a preheated pan with oil and fry over medium heat until the meat turns brown. Add finely chopped onion and garlic and cook until vegetables are soft.

Peel the tomatoes from the skin, chop finely and put to the meat along with the beans. Season with salt and chili, stir and cook for a few more minutes.

On one side of the tortilla, lay out a piece of cheese, some filling and a little more cheese. Cover the tortilla with the second side and brown both surfaces in a dry frying pan. Make the rest of the quesadillas in the same way.

Ingredients

• 4 strips of bacon;
• ½ onion;
• 1 tablespoon of sour cream;
• salt - to taste;
• ground black pepper - to taste;
• a few green onion feathers;
• 4 tortillas.
• 100 g of hard cheese;
• 1 avocado.

Cooking

Place the bacon in a skillet over medium heat and fry until crispy. Then transfer to paper towel.

Throw finely chopped onions into the pan with the remaining fat from the bacon. Cook for 5 minutes until soft. Meanwhile, beat eggs with sour cream. Add them to the onion and cook, stirring, over low heat. Sprinkle with salt, pepper and chopped green onions.

Top 2 tortillas with shredded cheese, egg mixture, chopped bacon, avocado slices, and more cheese. Cover with the rest of the cakes. Toast the quesadillas in a dry skillet for 2-3 minutes on each side.

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One of the most popular Mexican dishes is quesadilla (Spanish: quesadilla, literally - cheese tortilla). Tortillas (Mexican tortillas) are laid between themselves with a filling, which can consist of vegetables, meat or minced meat, fish, mushrooms and always with cheese (Spanish queso). After the filling is placed between the tortillas, they are fried on both sides. Often, the filling is placed on only one half of the cake, and the second half of the filling is covered on top - it turns out a pocket in the shape of a semicircle.
This dish in Mexican cuisine has very similar variations - burritos (Burritos), fajitas (Fajita), enchiladas (Enchiladas), chimichanga (Chimichanga), in them the main components are also tortilla and filling, only the filling is wrapped in a tortilla in each dish differently, but in quesadillas, the filling is placed between the tortillas.
Quesadillas are served with a variety of dipping sauces, most commonly guacamole (based on avocado pulp and lime juice), salsa (based on tomato and spiced chili), crème fraîche (puréed pickled pepper pulp mixed with cream cheese) or or just sour cream. We have already told you how to cook chicken quesadilla, in this recipe we will share how to cook quesadilla with meat.

We need (for 4 servings):

Wheat tortillas - 8 pcs.,
. minced meat (pork or beef, or a mixture of pork and beef) - 300 g,
. canned sweet corn - 150 g,
. onion (large) - 1 pc.,
. green sweet pepper - 1 pc.,
. red sweet pepper - 1 pc.,
. tomato (ripe) - 1 pc.,
. cheddar cheese (grated) - 200 g,
. garlic - 3-4 cloves,
. canned jalapeno peppers (optional) - to taste
. fresh chili or red pepper (optional) - to taste,
. ground zira - 1 tsp,
. dried oregano - 1 tsp,
. ground black pepper - to taste,
. salt - to taste,
. olive oil - as needed.

Meat quesadilla is a very simple yet tasty and satisfying Tex-Mex dish. Tex-Mex is the conventional name for the cuisine of Mexico and Texas. A little diligence, the right ingredients - and a great treat in the style of Tex-Mex on your table. Home or guests will definitely appreciate your efforts. And a Mexican-style party will succeed without any options at all!

First, prepare the minced meat. It can be ground beef only, or only pork, or a 50/50 mix of ground pork and ground beef (in our stores, this mixture is called “homemade ground meat”). I prefer to cook minced meat myself, and, in my opinion, minced meat "homemade" is best. If you don’t want to mess with minced meat, store minced meat is quite suitable. We skip the meat through a meat grinder and set it aside for now. By the way, in Mexico it is considered good form not to grind the minced meat, but to chop the meat into small cubes.
Now it's the turn of vegetables - they need to be prepared for heat treatment. Wash the tomatoes, sweet peppers and hot peppers. Peel the onion and garlic from the husk. Cut the onion into small squares, the tomato into squares commensurate with the onion, pass the garlic through a garlic press.
Peel the sweet pepper from the stalks and seeds and cut into cubes, like onions, also remove the stem, white partitions and seeds from the chili pod and also finely chop. Chile may not be used - not everyone has an acute tolerance, and in Mexico, too, not all food is fiery. And lovers of "hot" can put more chili.
Heat olive oil in a frying pan, add onion, garlic and bell pepper to the pan and simmer over medium heat, stirring, until the vegetables soften.
Add minced meat, tomatoes and chili to the pan and continue to fry the contents of the pan, stirring and breaking up clumps of minced meat. We fry until the meat is ready and it acquires a fried appearance.
Add seasonings (freshly ground cumin and oregano) to the pan with the filling, salt and pepper the filling to taste.
Add canned corn to the pan.
Stir the contents of the pan and remove it from the heat. The filling for the quesadilla is ready.
Prepare the dipping sauce, this can be ready-made (purchased) guacamole, salsa, or homemade. For example, a mixture of guacamole and chili.
Grate the cheese on a coarse grater.
Divide the grated cheese into 8 parts (according to the number of tortillas). Each pile is then used in half for each quesadilla. Prepare tortillas (spread on the table). Sprinkle one half of the tortilla with half of the cheese from one heap of cheese. Repeat the same with all the tortillas.
Put the filling on top of the cheese (on the same half of the tortilla). Toppings can be put generously enough, from the heart (at the same time, take into account that if there is too much of it, then in the process of eating it can get enough sleep). On top of the filling, you can (optionally) put pieces of canned jalapeno peppers.
Then sprinkle the remaining half of one heap of cheese on top of the filling.
Cover the filling with the other half of the tortilla.
Pour a little vegetable oil into a dry, clean frying pan, heat it up and place the quesadillas folded in half in the frying pan. They need to be fried until golden brown, first on one side, then, gently turning over, on the other. Inside the filling, the cheese will melt and glue the tortilla halves together. Cheese, by the way, you can put more. It definitely won't get worse! You can't ruin a quesadilla with cheese!
Transfer the cooked quesadillas to a serving dish. We cut each into sectors and put the dish on the table. We complement the serving with gravy boats with guacamole or salsa. Dip the triangle of quesadillas in the sauce and enjoy.

Quesadillas are one of the most popular Mexican dishes. According to the description, this is an appetizer, but in practice, depending on the filling, it is a completely full lunch, dinner or even breakfast. A simple and tasty combination of wheat / corn tortilla and cheese - traditional components of any quesadilla, you can add and change to your taste depending on the time of year and what was in the refrigerator.

Today I want to offer you a delicious and nutritious meat version of the filling for quesadillas. Let's prepare a delicious quesadilla with meat, cheese, herbs and vegetables. This simple and easy to prepare dish will delight you with its aroma, taste and delicious combination of textures. Toasted, crispy tortilla, tender pieces of meat, juicy vegetables and tempting strings of melted cheese - a light and tasty dinner is ready in a few minutes. Try it!

Prepare the ingredients according to the list.

Cut the onion into half rings, the meat into small pieces. Also prepare vegetables and herbs to taste.

Heat the vegetable oil over medium heat and fry the meat pieces for 3-5 minutes.

Add chopped onions and vegetables to taste.

Saute all together for another 7-8 minutes, or until desired doneness of vegetables.

Add salt, ground black pepper and other spices as desired.

In a dry frying pan, heat the wheat or corn tortilla for a few seconds.

Add a little and spread over the surface of the cake. This component is optional.

Lay the meat and vegetables on the tortilla.

Add chopped green onions, sour cream and grated cheese.

Fold the tortilla in half or top with another tortilla. Fry the quesadilla with meat and vegetables in a pan for a few more minutes, on both sides, until the tortilla is browned and the cheese is melted.

Cut the cake into pieces and serve.

Quesadilla with meat and vegetables is ready! Bon appetit!