Beef Quesadillas (Restaurant Method)
Classic quesadillas using batch taco meat and the restaurant griddle technique. The secret is a well-seasoned surface with minimal fat - not swimming in oil, not bone dry. Crispy outside, melted cheese inside, ready in 15 minutes.
Equipment
- Large Griddle
- Cast iron skillet
- Paper Towels
- Small Skillet
- Cutting Board
- Sharp Knife
- Pizza Cutter
Ingredients
Quesadillas
- 6 large Flour Tortillas 8-10 inch
- 2 cups Restaurant-Style Taco Meat thawed and heated
- 3 cups Shredded Cheese Mexican blend, Monterey Jack, or cheddar
- 2-3 tablespoon Avocado Oil for griddle, or butter
Toppings
- ½ cup Sour Cream
- ½ cup Guacamole
- ½ cup Salsa or Pico de Gallo
Instructions
Prep
- Heat the taco meat in a skillet over medium-low heat until warmed through, about 5 minutes.
- Keep warm.
Cook
- Heat a large griddle or cast iron skillet over medium heat.
- Lightly oil the surface with about ½ teaspoon oil or butter, spreading thin with a paper towel.
- Place one tortilla on the hot griddle.
- Immediately sprinkle about ½ cup shredded cheese evenly over the entire tortilla.
- Add about ⅓ cup warm taco meat over one half of the tortilla.
- When the cheese starts to melt, about 1-2 minutes, fold the tortilla in half over the meat side creating a half-moon.
- Cook for 1-2 minutes until the bottom is golden brown and crispy.
- Flip and cook the other side for 1-2 minutes.
- Remove to a cutting board.
- Wipe the griddle with an oiled paper towel between quesadillas to maintain the seasoned surface.
- Repeat with remaining tortillas.
Rest and Serve
- Let each quesadilla rest for 1 minute.
- Cut into 3-4 wedges.
- Serve immediately with sour cream, guacamole, and salsa.
Notes
At Marriott's La Fuente restaurant, quesadillas were by far one of the best sellers. I remember new cooks trying to get the oil amount right on the griddle - some would add too much and the tortillas would get greasy, some used none and they'd stick and burn. The trick was a well-seasoned griddle with just enough fat to keep tortillas from crisping out before the cheese melted. During service, we'd reseason the griddle between orders (wipe fat onto the hot surface) to maintain that non-stick surface. You can make many versions of quesadillas - this beef version using taco meat is just one. Also try grilled chicken, grilled skirt steak, or refried bean quesadillas using the same technique. The key is always the same: medium heat, minimal fat, patience to let the cheese melt before flipping.
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