Gluten-Free Beef Quesadilla
Elevate your Tex-Mex nights with this Gluten-Free Beef Quesadilla recipe—a hearty and flavorful dish that's perfect for anyone avoiding gluten without sacrificing taste. Built on a base of soft gluten-free tortillas, these quesadillas are packed with seasoned ground beef, sautéed onions, red bell peppers, and a mouthwatering blend of spices like chili powder and cumin. Gooey shredded cheese and a sprinkle of fresh cilantro add irresistible layers of flavor, while a crispy golden crust ties it all together. Quick and easy to prepare, this recipe is ready in just 35 minutes and serves four. Pair these quesadillas with sour cream and salsa for a complete gluten-free favorite that’s sure to impress at the table.
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Recipe Information
Ingredients
- 4 pieces Gluten-free tortillas
- 1 pound Ground beef
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 1 medium, diced Red bell pepper
- 2 cloves, minced Garlic
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 1 tablespoon Gluten-free soy sauce
- 2 cups Shredded cheese (Monterey Jack or cheddar)
- 0.25 cup, chopped Cilantro
- 0.5 cup, for serving (optional) Sour cream
- 0.5 cup, for serving (optional) Salsa
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper. Sauté for about 5 minutes, until the onion is translucent and the bell pepper is softened.
Add the minced garlic to the skillet and cook for another minute, stirring continuously to prevent burning.
Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking up the meat with a wooden spoon, until it is browned and cooked through, about 7-8 minutes.
Stir in the chili powder, ground cumin, salt, pepper, and gluten-free soy sauce into the beef mixture. Mix well to combine all the flavors and cook for another 2 minutes.
Remove the beef mixture from the skillet and set aside.
Wipe the skillet clean and reduce the heat to medium. Add the remaining tablespoon of olive oil.
Place one gluten-free tortilla in the skillet. Sprinkle 1/4 cup of shredded cheese over half of the tortilla, then spread 1/4 of the beef mixture on top of the cheese.
Top with an additional 1/4 cup of cheese and a sprinkle of chopped cilantro.
Fold the tortilla in half to cover the filling and press gently with a spatula.
Cook for 2-3 minutes on each side, until the cheese is melted and the tortilla is golden brown and crispy.
Repeat the process with the remaining tortillas and filling.
Remove each cooked quesadilla from the skillet and let it rest for a minute before slicing into wedges.
Serve warm, with sour cream and salsa on the side, if desired.
Nutrition Facts
Calories |
3008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.6 g | 273% | |
| Saturated Fat | 102.0 g | 510% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 5618 mg | 244% | |
| Total Carbohydrate | 143.6 g | 52% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 25.6 g | ||
| Protein | 150.2 g | 300% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2054 mg | 158% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2313 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
