How to Make Beef Quesadillas with Leftover Meat

Ever opened your fridge, spotted that container of leftover beef from a roast or stew, and thought, “I should probably do something with that before it turns into a science experiment”? Well, here’s some good news! Your leftover meat is about to live its best second life wrapped in a crispy, cheesy tortilla. These beef quesadillas with leftover meat are truly a remix that’s better than the original. They are quick to make, satisfying, and dangerously delicious. This simple recipe allows you to turn fridge-forgotten scraps into a mouthwatering meal that’ll have you wondering why you ever doubted leftovers in the first place.

Ingredients for beef quesadillas with leftover meat

• Cooked beef – about 1 pound, shredded, pulled, or finely chopped. This could be from a pot roast, a stew, grilled beef, etc.
• Vegetable oil – 1 tbsp
• Garlic – 1 tbsp
• Yellow onion – 1 medium size, chopped
• Red and green bell peppers – 1/2 a head each, chopped
• Hot green/red peppers – optional. Add, depending on your preferred level of spiciness
• Seasoning (salt and black pepper) to taste. You may add any other seasonings of your choice
• Cilantro – 1/4 cup, finely chopped
• Cheese – mozzarella + cheddar (1.5 cups total)
• Flour tortillas – 2 large

Steps for beef quesadillas with leftover meat

1. Prepare the Quesadilla Stuffing

You wanna start by ‘sprucing up’ that leftover meat to make sure it looks and tastes better. To do this, we will add a bit of color, crunch, and aroma to it. Heat vegetable oil in a pan over medium heat. Add garlic and fry for about 10 seconds. Add the chopped leftover meat and saute it for a minute to absorb that garlic aroma. Then, add yellow onions, bell peppers, and hot peppers if using them, and continue sauteing for another 2 to 3 minutes or until the vegetables are slightly cooked but still crunchy. Season with salt, black pepper, and any other ground seasonings of your choice. Cook for another minute, then add cilantro, stir it in, and take the pan off the heat.

2. Assemble the Quesadillas

On a wide pan, warm up one tortilla at a time on medium-low heat. Sprinkle a generous amount of shredded cheese all over the tortilla. Then, spoon about 1/2 cup of the stuffing on one half of the tortilla. Spread it out evenly. Sprinkle more cheese (about 1/4 cup) all over the stuffing. Fold over the other half of the tortilla to cover the stuffing and press it on nice and gently. Let the quesadilla cook for about 20 seconds, then flip it over gently so the second side can get crispy too. This also allows for the cheese to melt further. After another 20ish seconds, take the ready quesadilla off the heat. Repeat the process with the second tortilla.

3. Serve and Enjoy!

Let the beef quesadillas cool for a minute before cutting them into halves or wedges. Enjoy them with guacamole, salsa, a drizzle of hot sauce, or any other dipping sauce of your choice. It is that easy, my friend!

Great tips for the best beef quesadillas with leftover meat

• Cheese Selection: Use a combination of cheeses, like I did with mozzarella and cheddar, for the best flavor.
• Tortilla Choice: Flour tortillas work best for this recipe as they are flexible and fold nicely. However, you could use corn tortillas too.
• Adjust Your Stuffing: You can add any type of bell peppers, onions, and herbs into your stuffing. But don’t miss out on the original, must-have ingredients like cilantro. For a vegetarian option, black beans would be a great substitute.
• Make the Stuffing Ahead: Prepare your stuffing in advance and store it in the fridge for up to three days for even quicker meals. Simply heat it up when ready to make your quesadillas.

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How to store and reheat leftover beef quesadillas

• Storing: Wrap leftover quesadillas tightly in plastic wrap or aluminum foil and store them in an airtight container in the refrigerator for up to 3 days.
• Freezing: If you want to store them for longer, wrap each quesadilla piece individually in foil and place them in a freezer-safe bag. They will stay fresh for up to 2 months.
• Reheating:
  • Microwave: Unwrap and place the quesadilla on a microwave-safe plate. Heat for 30-45 seconds if refrigerated or about 1-2 minutes if frozen. Flip halfway through.
  • Oven: Preheat the oven to 350°F. Wrap the quesadilla in foil and heat for about 10-15 minutes until warmed through.
  • Skillet: Heat a pan over medium-low heat and warm the quesadilla for 2-3 minutes per side until heated through and slightly crispy.

Conclusion

So next time you’re staring into the fridge full of half-eaten dinners and mystery containers, don’t despair. Get inspired instead. That leftover beef isn’t a burden, it’s the star of your next quick-fix meal – a quesadilla waiting to happen. With some crunchy vegetables, a little cheese, a hot pan, and a can-do attitude (plus maybe some guac or salsa on the side), you’ve got yourself a meal that’s fast, fun, and freakin’ fantastic. Who knew fridge clean-out day could taste this good? After you make this recipe, who knows! You’ll probably start making extra beef on purpose just to do it all again. Leftovers? Who said leftovers? More like treasures.

Related Recipes

1. Cheesy chicken quesadillas

2. Beef wraps with leftover meat

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