Beef Quesadillas Salsa Guacamole (Printable Version)
Tender beef and melted cheese on crispy tortillas with zesty salsa and creamy guacamole sides.
# What You Need:
→ Beef Quesadillas
01 - 14 oz beef sirloin or flank steak, thinly sliced
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 1 red bell pepper, thinly sliced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 4 large flour tortillas
11 - 7 oz shredded cheddar or Monterey Jack cheese
→ Salsa
12 - 3 medium tomatoes, diced
13 - 1/2 small red onion, finely chopped
14 - 1 small jalapeño, seeded and minced
15 - 2 tbsp fresh cilantro, chopped
16 - Juice of 1 lime
17 - Salt and pepper, to taste
→ Guacamole
18 - 2 ripe avocados
19 - 1 small tomato, diced
20 - 2 tbsp red onion, finely chopped
21 - 1 tbsp fresh cilantro, chopped
22 - Juice of 1 lime
23 - Salt and pepper, to taste
# How-To:
01 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper in a bowl. Mix gently and set aside.
02 - Mash avocados in a bowl. Add diced tomato, red onion, cilantro, lime juice, salt, and pepper. Stir to combine. Cover and refrigerate.
03 - Heat olive oil in a large skillet over medium-high heat. Sauté onions and bell peppers for 2 to 3 minutes until softened. Add beef, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 4 to 5 minutes until beef is browned and cooked through. Remove from heat.
04 - Place tortillas flat. Spread half the cheese on one side of each tortilla. Top with beef mixture, then sprinkle remaining cheese. Fold tortillas in half.
05 - Wipe skillet clean and heat over medium heat. Cook each quesadilla for 2 to 3 minutes per side, pressing gently, until golden and cheese has melted.
06 - Cut quesadillas into wedges and serve immediately with salsa and guacamole.
# Expert Tips:
01 -
- Ready in 40 minutes total, so you can feed people without the stress.
- The beef gets this beautiful crust while staying tender inside, and the cheese pull is genuinely satisfying.
- Homemade salsa and guacamole taste so much fresher than anything from a jar—and they're easier than you'd think.
- It's a crowd-pleaser that works for weeknight dinners or casual gatherings.
02 -
- If your guacamole sits too long, even with plastic wrap, it'll oxidize—make it as close to serving time as possible.
- The beef mixture can cool down if you're not careful, so assemble the quesadillas while everything is still warm or they'll be soggy instead of crispy.
- Don't rush the pan-searing step by turning the heat too high, or your tortilla will brown before the cheese melts inside.
03 -
- Slice your beef against the grain so each bite is tender, not tough and stringy.
- Fresh lime juice makes a real difference in both the salsa and guacamole—bottled just doesn't have the same brightness.