Red Meat Allergy Friendly Pickled Jalapeño Beef Quesadillas with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the beef
- 1 lb ground beef (80/20)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the cilantro slaw
- 2 cups shredded green cabbage
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp olive oil
- ¼ tsp salt
For the quesadillas
- 4 large flour tortillas (10-inch)
- 2 cups shredded monterey jack cheese
- ⅓ cup sliced pickled jalapeños
- 1 tbsp neutral oil (such as canola or vegetable oil), divided
For serving
- sour cream, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, toss the shredded cabbage and cilantro with the lime juice, olive oil, and 1/4 tsp salt until evenly coated. Set aside to let the slaw soften slightly while you prepare the beef and quesadillas.
- 2
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Drain any excess fat.
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