These pan-fried beef and corn quesadillas are packed with flavour and sealed inside a crispy, golden tortilla. Served with a bowl of creamy guacamole and a tangy Marie Rose-style dipping sauce, these Mexican-inspired quesadillas make the perfect relaxed and easy Friday night family supper.
Recipe at a glance
- How these quesadillas are made: Onions and red peppers are softened in a pan, then beef mince is added and browned. Corn, spices and stock are stirred in and simmered until rich and almost dry. The savoury mixture is layered with cheese in tortillas and pan-fried until crisp and golden.
- Main ingredients: Beef mince, corn, onions, red peppers, cheese, spices and tortillas.
- Prep time: 10 minutes or less - just enough time to chop an onion and a red pepper.
- Cooking time: 50 minutes - around 30 minutes to cook the mince plus 3 to 4 minutes per tortilla, to fry until golden.
- Yield: 6 filled tortillas, serving 4 people with enough leftovers for lunch the next day.
Jump to:
If I could name my favourite snack or light meal food, it would have to be toasted sandwiches filled with leftover curried mince or Indian samosas, either filled with beef or cheese and corn. Crunchy toast and crispy pastry taste amazing when paired with a tasty curry - well, that's my opinion at least!
And now I'm delighted to tell you that these cheesy beef and corn quesadillas, folded in a crispy tortilla, have just joined the ranks. I can't get enough of them!
What is a quesadilla?
A quesadilla is a Mexican tortilla filled with cheese and other savoury ingredients, and pan-fried until golden and crisp, with the melted cheese holding everything together. You could say it's Mexico's answer to the toasted sandwich we all know and love - but SO much better!
The word quesadilla derives from the 'queso', which is the Spanish word for cheese, and 'illa', which is a Spanish diminutive, often used to suggest something small or informal. So quesadilla literally means 'a little cheesy thing'!
The trick to making a great quesadilla is cook the filling until most of the liquid has evaporated. If the filling is too runny, it will just ooze out of the tortilla when you fold and fry it, and also soak into the tortilla, making it soggy rather than crispy.
Although originally filled with cheese, quesadillas have evolved to include meat and vegetables, and of course, a good sprinkling of chilli and other spices. You could say a quesadilla is akin to a pizza in that anything goes. Ham and pineapple quesadilla anyone? Or should we just stick with ham and pineapple pizzas? 😋
Joking aside, this beef mince quesadilla recipe I'm sharing today is made with a spicy cheese, corn and beef filling. As a bonus, I've included 2 super dipping sauces to serve with it. The first is a tasty guacamole, and the second is a mustard-flavoured Marie Rose-type sauce. I like to serve them on the side as dipping sauces, but there's absolutely nothing stopping you from prising your quesadilla open and slathering one or both of the sauces on the inside.
Just keep plenty of serviettes handy!
Ingredients for easy quesadillas
**You can find the exact ingredient measurements on the printable recipe card at the end of this post.**
The eagle-eyed amongst you will notice that I forgot to add the grated cheese to the next image. Please help me out, and imagine that there is a dish of grated cheese somewhere in this photo.
You can use cheddar or other cheese that melts easily. For a more stringy outcome, use a mixture of cheddar and mozzarella. The cheese not only adds flavour, but it acts like 'glue' on the inside, and helps hold the tortilla together as you flip or slice it.
- Tortillas. Quesadillas are normally made with tortillas. I use wheat (or flour) tortillas as opposed to the traditional corn tortilla, as they are softer, fold more easily and are less likely to crack once folded over the filling.
- Beef mince or ground beef. You need a good quality, low-fat mince (otherwise you will have to pour away some of the fat that cooks out as the mince browns). I used beef mince with a 5% fat-content.
- Corn. You can use freshly-hulled, canned or frozen corn - the choice is yours. I used a can for convenience. If you use corn from a can, you should drain it first.
- Onion. The onion should be peeled and finely diced. Try to keep the pieces of onion (and the red pepper) quite small, so they blend in with the crumbly mince. You don't want large pieces of vegetables pushing your homemade quesadilla out of shape.
- Red pepper. Deseeded, inner membranes removed and finely diced.
- Garlic. If you use fresh garlic, it should be finely minced. You could also use chopped garlic from a jar, or even garlic granules.
- Tomato puree (or tomato paste). I can't begin to tell you how much of this stuff I get through! Luckily, it's quite cheap! I put it in soups, stews, casseroles, curries, savoury mince - just about everything! It adds a depth of flavour that you don't really notice, but if you don't use it, it seems as though something is missing.
- Paprika, cumin and coriander. These are the spices that I use.
- Chillii. The purists amongst you will probably say, 'Why don't you use fresh chilli?' The reason is - I'm a bit of a wimp where spicy food is concerned - I like the taste, but I don't like food that hurts! I use a jar of ready-chopped chillies, and I know exactly how much to add to get the heat-level that I'm looking for. If you want to use fresh chillies, go right ahead and chop up one or two chillies and fry them with the onions!
- Stock cube. I used a beef stock cube, but you could use a chicken or vegetable stock cube instead. The trick with the stock is not to add too much - you only need sufficient stock to give the mince time to cook before most of the stock has evaporated. The mince mixture is meant to be quite dry. You can make the stock by dissolving the stock cube in boiling water.
- The other 2 ingredients that aren't pictured are salt, for seasoning and a neutral-flavoured vegetable oil for frying.
How to make beef and corn quesadillas
Make the beef and corn quesadilla filling
Step 1: Heat 2 tablespoons of oil over moderate heat, add the diced capsicum, onions and garlic (if you are using fresh chillies, add them too) and stir-fry for 2 to 3 minutes until the vegetables start to soften.
Step 2: Push the vegetables to one side and add the ground beef to the pan. Fry the meat until it is brown and crumbly, breaking it up with a spatula.
💡Tip - if your pan is quite small, remove the softened onions and peppers to a plate while you brown the mince.
Step 3: Combine the meat and vegetables and stir in the tomato puree and the spices. Fry for another minute.
Step 4: Add the corn and stock and bring to a boil.
💡Tip - don't add too much stock - just sufficient to allow the mince to cook. You can always add an extra splash if it dries out before the mince is cooked through.
Step 5: Turn the heat down to a simmer, and cook uncovered for 25 to30 minutes. Stir occasionally and top up with extra stock if it is drying out too quickly. Taste for seasoning and add salt if necessary.
Assemble and fry
💡Tip - Use a frying pan large enough to hold the entire unfolded tortilla.
Step 6: Brush a clean frying pan with oil, and add a tortilla. Cover half of the tortilla with a layer of grated cheese and a few spoonfuls of mince. Top with more grated cheese.
Step 7: Use a spatula to fold the tortilla over the mince, and cook for 2 to 3 minutes until the tortilla has browned.
💡Tip - Keep the heat to medium - if the heat is too high, you run the risk of the tortilla burning before the cheese in the filling has had time to melt.
Step 8: Turn the tortilla over and brown the other side. Repeat with the remaining tortillas, mince and cheese.
Serving suggestions
I like to cut each quesadilla into three triangles and serve hot, with a dish of guacamole and/or tangy Marie Rose sauce for dipping. Guacamole is more traditional; the Marie Rose sauce is less so, but I think it goes well.
You can find the recipes for both these sauces below.
For a more substantial meal, add a bowl of crisp lettuce and tomato salad.
Homemade guacamole
This is my never-fail homemade guacamole. It only takes a few minutes to throw together, and it tastes amazing with the quesadillas.
This makes enough guacamole for 4 people to eat with the quesadillas. If you have any leftover guacamole, cover and store it in the refrigerator overnight and eat it on toast with a hard-boiled egg for breakfast!
Ingredients for guacamole
- Tomato - you can peel the tomato and remove the seeds if you prefer - I don't bother because it's going into the blender to be finely chopped. If you don't have large tomatoes, you can use a handful of cherry tomatoes instead.
- Onion - white onion if possible, or substitute with red onions.
- Fresh coriander - optional but highly recommended.
- Avocado - I used a medium-sized avocado that filled a measuring cup when scooped out of the skin.
- Chilli flakes (or fresh chilli) - as I mentioned, I don't enjoy food that is too spicy, so I stick to my tried and trusted chilli flakes. For more heat, you can use fresh chillis and pop them into the blender with the onions and tomatoes.
- Lime juice - a squeeze of fresh lime juice really brightens up the guacamole. If you don't have fresh limes, you can use bottled lime juice. Failing that, add a splash of white wine vinegar.
- Salt. This is to your own taste. Mix the guacamole and taste it before adding any salt.
How to make quacamole
- Place all the ingredients except the avocado and salt into a food processor and pulse a few times until the tomato and onion are very finely chopped. Try to get them smaller than a grain of rice.
- Add the avocado and pulse for a few seconds until the avocado is just combined.
- Tip the guacamole into a small bowl, taste for seasoning and add salt to taste.
- Cover the dish with a lid (or plastic wrap) and refrigerate until ready to serve.
Tangy Marie Rose sauce
This makes about 1.5 cups of sauce, but leftovers can be stored in the refrigerator in a screw-top jar for at least 2 weeks.
Ingredients for tangy Marie Rose sauce
- Mayonnaise. It's preferable to use a very thick mayonnaise - about the consistency of thick whipped cream. We are going to be adding a little pickle juice (for extra flavour), and if the mayonnaise is very thin and pourable to begin with, the sauce will be too runny,
- Tomato ketchup. You need 2 parts mayonnaise to 1 part ketchup.
- Dijon mustard. This replaces the tabasco sauce, which is normally added to Marie Rose sauce.
- Pickle juice. This is where the tang comes from. I used the liquid from a jar of pickled cucumbers. You could use the liquid from a jar of pickled onions instead.
How to make it
- Spoon all the ingredients into a bowl and stir until well combined.
- Cover and store in the refrigerator until ready to serve.
Variations
A quesadilla is really a blank canvas - once you've mastered the basic method, you can use whatever filling you fancy. As long as your filling is fairly dry, the sky's the limit - but don't forget to add some cheese! Here are a few ideas:
- Chicken - grab a packet of your favourite fajita mix from the supermarket and follow the instructions on the packet to make a batch of spicy chicken.
- Pork - use this Thai pork mince stir fry recipe as the base for a filling.
- Lamb - try the filling from this lamb pide.
- Curry - I love using leftover curry (although in this instance I do leave out the cheese).
- Vegetables - South African chakalaka - a mix of spicy curry-flavoured vegetables.
- Cheese and tomato - everyone loves a toasted cheese and tomato sandwich! For a quick snack, try layering cheese and tomato into the tortilla. Add salt and black pepper to taste. This makes a nice change from using bread!
Equipment
You don't need much equipment to make quesadillas - just a couple of large frying pans!. One of the frying pans should be the size of your tortilla so you can brown it easily.
The only other items you will need would be a sharp knife for cutting up the peppers and onions, and a spatula for stirring.
Storing and freezing
- Refrigerator. Leftover quesadillas can be stored in a kitchen paper towel-lined container in the refrigerator for a maximum of 2 days. The paper towel will help to absorb some of the oil that will inevitably leak from the filling.
- Reheating. You can reheat them in a number of ways. I think the best way is in an air-fryer at 200C / 400F for 5 minutes. Otherwise, reheat them in a dry frying pan on moderate heat, turning once, for about 3 minutes per side, or put them on a baking tray in a hot oven for about 10 minutes. They won't be as crispy as freshly fried, but they will be just as tasty!
- Freezing. The stuffed and fried quesadillas are not suitable for freezing. However, the beef filling can be frozen in a suitable freezer container for up to 3 months. Defrost in the refrigerator before using as a quesadilla filling.
Beef and corn quesadillas FAQ
Yes. You can prepare the beef and corn filling up to 3 days ahead and store it in a covered container in the refrigerator. Assemble and cook the quesadillas just before serving for the best crisp texture.
Yes. Assemble and fold the quesadillas. Brush the outside lightly with oil and arrange on a baking tray. Bake in an oven preheated to 200°C / 400°F for 18 to 20 minutes, turning once, until crisp and golden. For best results, bake them on a wire rack set above the baking tray.
Make sure the beef filling is almost dry before assembling and cooking. Too much liquid in the filling will give a soggy result. Also, cook over medium heat to give the tortilla time to crisp while the cheese melts.
Absolutely - children love these! You can omit the chilli flakes for an even milder version.
Save for later
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📋The recipe
Pan-fried beef and corn quesadillas
(Click the stars to rate this recipe)
Equipment
- 2 Frying pans
- Sharp Knife
- Spatula
Ingredients
- 6 flour tortillas
- 1½ cups / 150 grams grated cheddar or mozzarella cheese or a mixture of the 2
- Sunflower oil for frying
Filling
- 1 pound / 450 grams beef mince
- 1 large onion peeled and diced
- 1 large red bell pepper / capsicum deseeded and diced
- 1 cup canned corn kernels
- 2 tablespoons tomato puree
- 1½ teaspoon ground cumin
- 1½ teaspoon ground coriander
- 1½ teaspoon sweet paprika
- 1 teaspoon garlic granules or to taste
- 1 teaspoon chilli flakes or to taste
- ½ teaspoon salt
- 1 cup beef stock
Guacamole (makes approximately 1 cup)
- 1 small tomato deseeded and diced
- ½ cup finely diced onion 1 small onion
- 2 tablespoons fresh coriander/cilantro chopped optional but recommended
- 1 medium avocado diced
- ½ teaspoon chilli flakes
- 1 tablespoon lime juice (or to taste)
- Salt to taste
Tangy Marie Rose sauce (makes approximately 1 cup)
- 1 cup mayonnaise
- ½ cup tomato ketchup
- 2 teaspoon dijon mustard
- 2 tablespoon gherkin juice
Instructions
Beef quesadillas
- Heat 2 tablespoons of oil over moderate heat, add the diced capsicum, onions and garlic (if you are using fresh chillies, add them too) and stir-fry for 3 to 4 minutes until the vegetables start to soften.Sunflower oil for frying, 1 large onion, 1 large red bell pepper / capsicum
- Push the vegetables to one side and add the ground beef to the pan. Fry the meat until it is brown and crumbly, breaking it up with a spatula.1 pound / 450 grams beef mince
- Combine the meat and vegetables and stir in the tomato puree and the spices. Fry for another minute.2 tablespoons tomato puree, 1½ teaspoon ground cumin, 1½ teaspoon ground coriander, 1½ teaspoon sweet paprika, 1 teaspoon garlic granules, 1 teaspoon chilli flakes, ½ teaspoon salt
- Add the corn and stock and bring to a boil.1 cup canned corn kernels, 1 cup beef stock
- Turn the heat down to a simmer, and cook uncovered for 25 to30 minutes. Stir occasionally and top up with extra stock if it is drying out too quickly. Taste for seasoning and add salt if necessary.
- If you intend to freeze the filling, allow it to cool to room temperature, pack it into a suitable freezer container and freeze for up to 3 months. Otherwise, continue with the recipe instructions.
Assemble and fry
- Brush a clean frying pan lightly with oil, and add a tortilla. Cover half of the tortilla with a layer of grated cheese and a few spoonfuls of mince. Top with more grated cheese.6 flour tortillas, 1½ cups / 150 grams grated cheddar or mozzarella cheese
- Use a spatula to fold the tortilla over the mince, and cook for 2 to 3 minutes until the tortilla has browned.
- Turn the tortilla over and brown the other side. Repeat with the remaining tortillas, mince and cheese.
- Serve hot with dipping sauces. See below for ideas:
Guacamole
- Place all the ingredients except the avocado and salt into a food processor and pulse a few times until the tomato and onion are very finely chopped (smaller than a grain of rice).1 small tomato, ½ cup finely diced onion, 2 tablespoons fresh coriander/cilantro chopped, ½ teaspoon chilli flakes, 1 tablespoon lime juice (or to taste)
- Add the avocado and pulse for a few seconds until the avocado is just combined. Do not over-process.1 medium avocado diced
- Transfer the guacamole to a small bowl, taste for seasoning and add salt if necessary.Salt to taste
- Cover the dish with a lid (or plastic wrap) and refrigerate until ready to serve.
Tangy Marie Rose sauce
- Spoon all the ingredients into a bowl and stir until well combined.
- Cover and store in the refrigerator until ready to serve.
Notes
- When browning the meat, you may prefer to remove the onions and bell pepper to a plate, especially if your pan is on the small side.
- Don't add too much stock. You need just sufficient to allow the mince to cook. You can always add an extra splash of stock if it seems to be drying out as it cooks. The filling is supposed to be quite dry.
- When frying the tortillas, use a pan that is large enough to hold an entire unfolded tortilla.
- Keep the heat to medium. If the heat is too high you run the risk of the tortilla burning before the cheese in the filling has had time to melt.
- Refrigerator. Leftover quesadillas can be stored in a kitchen paper towel-lined container in the refrigerator for a maximum of 2 days. The paper towel will help to absorb some of the oil that will inevitably leak from the filling.
- Reheating. You can reheat them in a number of ways. I think the best way is in the air-fryer at 200C / 400F for 5 minutes. Otherwise, reheat them in a dry frying pan on moderate heat, turning once, for about 3 minutes per side, or put them on a baking tray in a hot oven for about 10 minutes. They won't be as crispy as freshly fried, but they will be just as tasty!
- Freezing. The stuffed and fried quesadillas are not suitable for freezing, however the beef filling can be frozen in a suitable freezer container for up to 3 months. Defrost in the refrigerator before using as a quesadilla filling.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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