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High-Protein Beef Quesadilla Recipe

High-Protein Beef Quesadilla Recipe
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★★★★★

5 from 14 reviews

This High-Protein Beef Quesadilla is a quick and delicious meal perfect for lunch or dinner. Featuring lean ground beef seasoned with taco spices, melted cheddar cheese, and served with fresh pico de gallo and light sour cream, it combines bold flavors with a satisfying protein boost. The use of a high-fiber tortilla adds extra nutritional value, making it an ideal option for a balanced and tasty meal.

Ingredients

Scale

Beef Mixture

  • 4 oz lean ground beef (93% lean or leaner)
  • 1 tbsp taco seasoning

Quesadilla

  • 1 high-fiber tortilla (e.g., Xtreme Wellness)
  • ¼ cup shredded cheddar cheese

Serving

  • 2 tbsp pico de gallo
  • 2 tbsp light sour cream

Instructions

  1. Cook the Beef: In a medium skillet over medium heat, brown 4 oz of lean ground beef until fully cooked, breaking it up into small pieces as it cooks. Drain excess fat if necessary. Add 1 tablespoon of taco seasoning, stir well, and cook for another 1-2 minutes to infuse the flavors.
  2. Assemble the Quesadilla: Lay the high-fiber tortilla flat on a clean surface. Evenly spread the cooked seasoned beef over half of the tortilla, then sprinkle ¼ cup of shredded cheddar cheese on top of the beef. Fold the tortilla in half to encase the filling.
  3. Toast the Quesadilla: Heat the skillet over medium heat and place the folded quesadilla in the pan. Cook for about 3-4 minutes on each side or until the tortilla is golden brown and crispy, and the cheese has fully melted inside.
  4. Serve: Remove the quesadilla from the skillet and slice into wedges. Serve immediately with 2 tablespoons of fresh pico de gallo and 2 tablespoons of light sour cream on the side for dipping or topping.

Notes

  • For a spicier quesadilla, add diced jalapeños to the beef mixture or pico de gallo.
  • You can substitute cheddar cheese with Mexican blend or Monterey Jack for a different flavor.
  • Use a low-carb tortilla to make this quesadilla lower in carbohydrates.
  • Toasting in a panini press or oven works well as an alternative to stove-top cooking.
  • Leftover quesadillas can be stored in the fridge for up to 2 days and reheated in a skillet for best texture.

Nutrition

Keywords: high-protein quesadilla, beef quesadilla, lean ground beef recipe, healthy quesadilla, quick Mexican meal, high-fiber tortilla

Find it online: https://nataliereeve.com/high-protein-beef-quesadilla-recipe/