Queso Quesadilla Recipe: Husband-Approved Mexican Favorite
A warm, husband-approved Queso Quesadilla made with leftover beef and beans, yellow bell peppers, and a melty cheddar–mozzarella blend. Quick, comforting, and packed with flavor.
Equipment
- 1 Non-stick skillet or cast iron pan
- 1 Spatula
- 1 Cutting board
- 1 Knife
- 1 Cheese grater
Ingredients
- 4 small flour tortillas (6-inch)
- ¾ cup leftover beef and beans (from burrito filling, link in blog)
- ½ cup orange bell peppers, chopped
- ¾ cup shredded cheddar
- ¾ cup shredded mozzarella
- 1 tbsp butter or neutral oil
- Pinch of salt (optional)
- Fresh salsa for serving (link in blog)
Instructions
- Warm the leftover beef and beans in a pan for 2–3 minutes. Add chopped orange bell peppers and sauté lightly until softened.
- Heat each tortilla briefly on a clean pan to soften.
- Place one tortilla on the skillet and layer cheddar, the beef-and-bean mixture, bell peppers, and mozzarella.
- Fold the tortilla into a half-moon and cook on medium heat for 2–3 minutes per side until golden and melted.
- Let rest for 2 minutes before slicing.
- Serve warm with fresh salsa.
Notes
The following are the ingredients and equipment I used for this recipe:
Ingredients:
- Flour tortillas
- Leftover beef and beans
- Yellow bell peppers
- Cheddar cheese
- Mozzarella cheese
- Butter or neutral oil
- Fresh salsa