Rye Free Classic Beef Quesadillas

Total time40 min

Prep time15 min

Cook time25 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the beef filling

1 lb ground beef (80/20)
½ cup white onion, finely diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
McCormick Chili Powder - 2.5 Oz McCormick Dark Chili Powder - 7.5 Oz McCormick Gourmet Organic Chili Powder - 1.75 Oz Morton & Bassett Chili Powder - 1.9 Oz Simply Organic Organic Chili Powder, 2.89 oz
See all
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
2 tbsp tomato paste
2 tbsp water

For the quesadillas

4 large flour tortillas (10-inch)
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1 tbsp neutral oil (such as canola oil or vegetable oil)

For serving

sour cream, for serving (optional)
salsa, for serving (optional)
fresh cilantro, for serving (optional)

Instructions

1
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through with no pink remaining, about 6–8 minutes. Drain off all but about 1 tbsp of fat.
2
Add the onion to the skillet and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!