Ground Beef Quesadillas
For my tutorial, I drew Mexican food! Personally, I'm not a huge fan of tacos or enchiladas or anything like that, so I defaulted to the thing that I do like: Cheese Quesadillas. I found a recipe that was originally for shrimp quesadillas, but since that wasn't very budget-friendly, I tweaked the recipe to be for ground beef. This was a really fun recipe to make, as it also allowed me to make one of my favorite all-around dishes, guacamole. The adobo sauce, lime juice, and chili powder all mixed really nicely in the neutral, cool avocado and the whole thing was delicious. Enjoy!
Overall I really enjoyed making these quesadillas! They were just the right amount of spicy, and paired with the guacamole they were amazing. I would 1100% make them again. Even though I had to omit some parts of the recipe due to affordability and Coronavirus, the version I made will definitely stay in my recipe book, along with the original version that I hope to make someday.
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1 lb ground beef OR 1/2 pound raw peeled + deveined shrimp
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8 ounces of your favorite beer + 2 tablespoons
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2 garlic cloves, minced
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1 lime, juiced + zested
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1 tablespoon adobo sauce, from a can of chipotles in adobo
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1 teaspoon finely chopped chipotle peppers
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1/2 teaspoon salt
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1/2 teaspoon pepper
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4 8- inch flour tortillas
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6 ounces freshly grated Monterey jack cheese
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4 green onions, sliced
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1/2 mango, peeled and chopped (optional)
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1/2 pint grape tomatoes, quartered
SPICY GUAC
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1 avocado, mashed
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1/2 jalapeño pepper, seeded and diced
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2 tablespoons freshly chopped cilantro
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1 teaspoon adobo sauce
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1 lime, juiced
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1/4 teaspoon salt
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1/4 teaspoon pepper
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Place the shrimp in a large baking dish or ziplock bag. Cover it with the 8 ounces of beer, lime juice, zest, adobo sauce, peppers, salt, and pepper. Refrigerate and marinate for 30 minutes. After 30 minutes, heat a skillet over medium-high heat and add the shrimp with the remaining 2 tablespoons of beer. Cook until the shrimp is pink and opaque, about 3 to 5 minutes.
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To make the quesadillas, heat a large nonstick skillet or electric griddle over medium-low heat. Add a bit of cheese on the bottom of each tortilla, then divide the shrimp evenly between the two. Cover with the mango, tomatoes, onions and remaining cheese, then top with the other tortillas. Cook until the cheese is melted and the sides of the tortillas are crispy. Serve with the guacamole, sour cream or greek yogurt, and extra mango.
Ingredients
Instructions
Cooked by: Sarah
Fun Fact: Once while making french fries she accidentally set the timer for 10 hours instead of 10 minutes!