Columbia Star

1963        Celebrating 60 Years      2023

Star Chefs

Speedy Quesadilla Suppers



Cheeseburger Quesadilla

1 tsp. butter
½ small yellow onion,
2 pounds ground beef
1 Tbsp.
1 tsp. salt
1 tsp. ground black
½ tsp. garlic powder
Cooking spray
8 (8 inch) flour tortillas
2 cups shredded Colby
4 tsp. ketchup, or to
4 tsp. yellow mustard,
or to taste
4 tsp. sweet relish, or
to taste

Heat butter in a saucepan over medium heat; cook and stir onion until slightly tender, about 5 minutes. Add ground beef, Worcestershire sauce, salt, black pepper, and garlic powder; cook and stir until beef is browned and crumbly, about 10 minutes. Remove from heat, drain liquid from beef, and let sit for 2 minutes.

Heat a griddle or flat pan over medium heat and spray with cooking spray.

Place 1 tortilla on the hot griddle, top with some of the Colby cheese, 1/4 of the beef mixture, 1 teaspoon ketchup, 1 teaspoon mustard, and 1 teaspoon relish. Top with more Colby cheese and 1 tortilla. Flatten the quesadilla with your hand.

Flip quesadilla with a spatula and cook until browned and cheese is melted, 3 to 5 minutes more. Cut quesadilla into 4 pieces. Repeat with remaining tortillas, ground beef, cheese, ketchup, mustard, and relish.

Southwestern Corned Beef Quesadillas

½ cup leftover corned
beef brisket,
2 (8 inch) flour tortillas
½ cup shredded
Monterey Jack
2 Tbsp. diced green

Warm corned beef in a small bowl in microwave on High, 30 seconds to 1 minute.

Heat a skillet over medium heat. Place 1 tortilla in the hot skillet. Sprinkle with Monterey Jack cheese, corned beef, and green chilies.

Top with the other tortilla. Heat until bottom tortilla is golden brown, 2 to 4 minutes . Carefully flip and heat until other side is golden brown and cheese is melted, 2 to 4 minutes. Cut in half to serve.

Fajita Quesadillas

2 Tbsp. vegetable oil,
½ onion, sliced
½ green bell pepper,
Salt to taste
4 flour tortillas
½ pound cooked steak,
cut into 1/4-inch
thick pieces
1 cup shredded
Mexican cheese

Heat 2 teaspoons oil in a 10-inch skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until onions are softened, 5 to 10 minutes. Season mixture with salt and transfer to a bowl.

Brush 1 side of each tortilla with remaining oil. Place 1 tortilla, oil-side down, in the same skillet; sprinkle with 1/2 the steak, 1/2 the onion mixture, and 1/2 the Mexican cheese mixture. Place a second tortilla, oil-side up, onto cheese layer, pressing down with a spatula to seal.

Cook quesadilla over medium heat until cheese melts and tortillas are browned, 3 to 4 minutes per side. Remove quesadilla from skillet and cut into wedges. Repeat with remaining ingredients for second quesadilla.

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