Cheesy Beef Quesadillas
with DIY Salsa and Lime CremaCalories
:
840 kcalProtein
:
47g proteinTotal
:
30 minutesDifficulty
:
MediumFamily Friendly
Allergens:
- Sulphites
- Wheat
- Milk
- Soy
- Oats
- Rye
- Sesame
- Triticale
- Milk
- May contain traces of allergens
- Peanuts
- Sulphites
- Tree nuts
- Wheat
- Mustard
These quick and easy quesadillas are loaded with beef, peppers and lots of gooey melted cheese. Dunk the golden-brown wedges into cool lime crema, bright salsa or both! This meal is great to grab and go, any night of the week.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Ground Beef
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Soy, Oats, Rye, Sesame, Triticale, Milk)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
1 unit(s)
Lime
1 unit(s)
Red Onion
1 tbsp
Mexican Seasoning
(May be present: Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
2 unit(s)
Sour Cream
(Contains: Milk)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
2 unit(s)
Green Onion
Not included in your delivery
2.5 tsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Calories840 kcal
Fat43 g
Saturated Fat18 g
Carbohydrate68 g
Sugar16 g
Dietary Fiber6 g
Protein47 g
Cholesterol125 mg
Sodium1390 mg
Trans Fat1.5 g
Potassium1150 mg
Calcium600 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Zester
•Medium Bowl
•Measuring Spoons
•Small Bowl
•Large Non-Stick Pan
•Large Bowl
Cooking Steps
1
- Core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onions.
- Peel, then cut half the red onion (whole onion for 4 ppl) into 1/4-inch pieces.
- Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- Cut tomato into 1/4-inch pieces.
2
- Add tomatoes, green onions, half the peppers, half the lime juice and 1/2 tbsp (1 tbsp) oil to a medium bowl.
- Season with salt and pepper, then stir to combine.
3
- Add sour cream, 1/2 tsp (1 tsp) lime zest, 1 tsp (2 tsp) lime juice and 1/4 tsp (1/2 tsp) sugar to a small bowl.
- Season with salt and pepper, then stir to combine.
4
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tsp (2 tsp) oil, then beef, red onions and remaining peppers.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-6 min.**
- Carefully drain and discard excess fat.
- Add Mexican Seasoning to pan. Cook, stirring often, until fragrant, 30 sec.
- Remove from heat, then transfer beef filling to a large bowl.
- Add cheese, then season with salt and pepper. Stir to combine.
5
- Carefully rinse and wipe the pan clean with paper towels.
- Arrange tortillas on a clean surface.
- Spread beef filling evenly over one side of each tortilla. Fold in half to enclose filling.
- Reheat the same pan (from step 4) over medium-high.
- When hot, add 3 quesadillas to the dry pan.
- Cook until golden-brown, 1-2 min per side. Transfer to a plate.
- Reduce heat to medium and repeat with remaining quesadillas.
6
- Cut quesadillas into wedges. Divide between plates.
- Serve lime crema and salsa alongside.
- Squeeze a lime wedge over top, if desired.
7
If you've opted to get beef, cook and plate it the same way the recipe instructs you to cook and plate the pork.**
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The lime crema and fresh salsa are standout elements that bring brightness and depth to the dish. Some reviewers found the meat filling a little mild and suggest doubling the Mexican seasoning or adding jalapeño for more heat.
- Ease of prep: Most found this quick and straightforward to pull together; cooking quesadillas in batches for larger families does add time.
- Suggestions: Add cilantro to the salsa for extra freshness, and fold the tortillas as directed so the cheese melts enough to hold the filling together. Some reviewers also recommend cooking on an electric grill to brown all quesadillas evenly at once and reduce sticking.
- Leftovers: The fresh salsa and lime crema keep well and work beautifully as a dip with tortilla chips.
- Portions: Some reviewers found the filling ratio tight and suggest adding an extra tomato to the salsa and a little more cheese to help the quesadillas hold together better.
