Chefs, it doesn’t get much more satisfying than crispy, golden-brown tortillas folded over melted cheese—except when deliciously saucy beef enters the picture. To balance the richness of our hearty quesadillas, we’re tossing a sauté of sweet corn and shishito peppers (which may contain a bit of heat!) with tangy, lime-infused crème fraîche, rounding out this classic dish with a summertime flourish.
Ingredients
Ingredients
- 10 oz Ground Beef
- 2 Flour Tortillas
- 2 oz Monterey Jack Cheese
- 2 Scallions
- 1 1/2 oz Shishito Peppers
- 1 Of Corn
- 1 Lime
- 2 tbsp Crème Fraîche
- 2 tbsp Tomato Paste
- 1 tbsp Quesadilla Spice Blend (Ground Cumin, Smoked Paprika, Garlic Powder, Onion Powder, Cayenne Pepper, Ground Coriander & Ground Cinnamon)
Instructions
Instructions
Prepare the ingredients & make the lime crème fraîche:
Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Cut off and discard the stem ends of the peppers; cut into ½-inch pieces on an angle. Grate the cheese. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. In a large bowl, combine the crème fraîche and the juice of 2 lime wedges; season with salt and pepper.
Cook the beef:
In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through.
Make the filling:
Add the white bottoms of the scallions, tomato paste and spice blend to the pan. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add ¾ cup of water and cook, stirring occasionally, 4 to 6 minutes, or until thickened and saucy; season with salt and pepper to taste. Transfer to a bowl. Rinse and wipe out the pan.
Make the salsa:
In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the corn and peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Remove from heat and stir in the lime zest. Transfer to the bowl of lime crème fraîche and toss to coat; season with salt and pepper to taste. Wipe out the pan.
Assemble & cook the quesadillas:
Place the tortillas on a clean, dry work surface. Sprinkle ¼ of the cheese onto 1 side of each tortilla; season with salt and pepper. Top with the filling, then the remaining cheese. Fold each tortilla in half over filling. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are golden brown and the cheese has melted. Transfer to a cutting board and let stand for 2 minutes.
Plate your dish:
Cut the cooked quesadillas into thirds and divide between 2 plates. Top with the salsa. Garnish with the green tops of the scallions and remaining lime wedges. Enjoy!