Cheesy Beef and Pepper Quesadillas with Lime Yogurt

Make it

Instructions

1. 01

   Prepare the produce and dipping sauce

   Wash and dry 1 red bell pepper and 1 lime. Seed and thinly slice the pepper. Peel and thinly slice 1 onion; peel and mince 2 garlic cloves. Finely grate the lime zest, then cut the lime and squeeze its juice into a small bowl. Stir in 1/2 cup plain Greek yogurt and 1/4 tsp kosher salt with the zest. Set the sauce aside, covered, while you cook. | Why: Preparing everything before the skillet heats up makes the filling quick to cook; the tangy sauce balances the rich cheese.

2. 02

   Soften the peppers and onion

   Set a 12-inch skillet over medium-high heat for 2 minutes. Add 1 tbsp olive oil, then the prepared pepper and onion. Cook, stirring occasionally, for 5–6 minutes, until softened and lightly browned. | Why: Cooking off some vegetable moisture keeps the quesadillas crisp rather than soggy.

3. 03

   Brown and season the beef filling

   Add 1 lb 93%-lean ground beef to the skillet. Break it into small pieces and cook for 6–8 minutes, stirring, until no pink remains and the beef reaches 160°F (71°C) on an instant-read thermometer. Stir in the prepared garlic, 2 tsp chili powder, 1 tsp ground cumin, and 1/2 tsp kosher salt; cook for 1 minute, until fragrant. Taste and adjust the seasoning if needed. Transfer the filling to a bowl and carefully wipe the skillet dry with a paper towel. | Why: Fully browning the beef builds savory flavor, and adding the spices near the end keeps them aromatic.

4. 04

   Fill and toast the quesadillas

   Lay out 8 8-inch flour tortillas. Shred 2 cups sharp cheddar cheese if not already shredded. Divide the filling and cheese evenly among 4 tortillas, leaving a narrow border; cover each with another tortilla and press gently. Put the wiped skillet over medium heat and add 1 tbsp olive oil, using about one-quarter of it per quesadilla. Cook the quesadillas one at a time for 2–3 minutes per side, adding the next portion of oil before each one; turn with a wide spatula when the underside is golden. Each is done when both sides are crisp and the cheese has melted. Transfer cooked quesadillas to a board and let rest 2 minutes before cutting into wedges. | Why: Moderate heat melts the cheese by the time the tortillas turn golden, and a short rest helps the wedges hold together.

5. 05

   Serve

   Divide the warm quesadilla wedges among 4 plates and serve with the lime-yogurt sauce for dipping. | Why: Serving promptly preserves the crisp tortillas and stretchy cheese.