High Protein Beef Quesadilla
This High Protein Beef Quesadilla is a filling, crispy tortilla packed with seasoned ground beef and melting cheese, optimized for higher protein content, making it perfect for quick meals or post-workout snacks.
Ingredients
For the Quesadilla Filling
- 450 g 90/10 ground beef Best beef choice for lean protein
- 240 g shredded cheddar Use for high protein
- 4 large flour tortillas (25 cm)
- 1 small onion, diced
- 1 medium bell pepper, diced
- 1 tbsp olive oil For cooking
- 100 g sour cream For serving
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp taco seasoning For seasoning beef
Instructions
Cooking the Beef Filling
- Heat olive oil in a large skillet over medium-high heat for about 1 minute until it shimmers.
- Add ground beef and cook for 6-8 minutes, breaking it into small crumbles with your spatula until no pink remains and golden-brown color develops on the edges.
- Drain excess fat by tilting the pan and carefully spooning it out into a heat-safe container.
- Return beef to heat and add taco seasoning, garlic powder, onion powder, salt, and pepper; stir constantly for 1 minute to toast the spices until fragrant.
- Transfer seasoned beef to a bowl and set aside.
Assembling the Quesadilla
- Wipe your skillet clean with a paper towel and return it to medium heat.
- Place one tortilla flat in the pan and immediately sprinkle a quarter of the total cheese on one half of the tortilla only.
- Working quickly once the cheese begins to melt, add half the cooked beef, half the diced onions, and half the bell peppers on top of the cheese.
- Sprinkle another quarter of your total cheese over the beef mixture.
- Fold the empty half of the tortilla over the filled side and press down gently with your spatula.
- Cook for 2-3 minutes until the bottom is golden brown with crispy spots, then carefully flip and cook another 2-3 minutes on the second side.
- Remove from heat and let rest for 1-2 minutes before cutting into 3-4 wedges.
- Top with half the sour cream, cilantro, and avocado slices. Repeat the entire cooking process with remaining ingredients for your second quesadilla.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month. To reheat, use a 200 C oven for 8-10 minutes for crispness or a skillet for 2-3 minutes per side.
Nutrition
Serving: 1gCalories: 560kcalCarbohydrates: 36gProtein: 28gFat: 28g
Tried this recipe?Let us know how it was!