Prepare to embark on a culinary adventure that will tantalize your taste buds and revolutionize your dinner routine! Imagine the rich, savory flavors of Italian beef perfectly nestled in a crispy, golden quesadilla, topped with a fresh, vibrant tomato and basil salsa. This isn't just another recipe - it's a mouthwatering journey that combines the best of Italian and Mexican cuisines in one irresistible dish that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups cooked Italian beef, shredded
- 1 cup roasted red peppers, sliced
- 1 cup shredded mozzarella cheese
- 4 large flour tortillas
- 1 cup diced tomatoes
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Begin by preparing all your ingredients. Shred the cooked Italian beef and slice the roasted red peppers. Set aside.
- In a medium bowl, combine the diced tomatoes and chopped fresh basil. Season with salt and pepper to taste. Mix well and set aside to allow the flavors to meld.
- Heat a large skillet over medium heat and add a drizzle of olive oil to coat the bottom of the pan.
- Place one flour tortilla in the skillet and sprinkle about 1/4 cup of shredded mozzarella cheese evenly over half of the tortilla.
- On top of the cheese, layer 1/2 cup of the shredded Italian beef and 1/4 cup of the sliced roasted red peppers. Sprinkle another 1/4 cup of mozzarella cheese over the beef and peppers.
- Fold the tortilla in half, covering the filling, and press down gently with a spatula to help it adhere.
- Cook the quesadilla for about 3-4 minutes on one side, or until it is golden brown and the cheese has melted. Carefully flip the quesadilla and cook for an additional 3-4 minutes on the other side.
- Once both sides are golden and crispy, remove the quesadilla from the skillet and place it on a cutting board. Let it rest for a minute before slicing into wedges.
- Repeat the cooking process for the remaining tortillas and filling, adding more olive oil to the skillet as needed.
- Serve the quesadillas warm with the tomato and basil salsa on the side for dipping.
Tips
- Prep is Key: Have all your ingredients chopped and ready before you start cooking to ensure a smooth preparation process.
- Cheese Melting Trick: Use room temperature cheese for more even melting and better coverage.
- Skillet Temperature: Keep your skillet at medium heat to achieve that perfect golden-brown crispy exterior without burning the tortilla.
- Don't Overstuff: While it's tempting to load up your quesadilla, too much filling can make it difficult to flip and cause ingredients to spill out.
- Let It Rest: Allow the quesadilla to rest for a minute after cooking - this helps the cheese set and makes cutting easier.
- Oil Management: Use just enough olive oil to lightly coat the pan - too much can make your quesadilla greasy.
- Serve Immediately: Quesadillas are best enjoyed hot and crispy, so serve them right after cooking for maximum flavor and texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 85mg
