Beef Quesadilla

Beef Quesadilla

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Looking for a delicious cheesy beef quesadilla recipe for a tasty snack, lunch or supper? Look no further! How delicious do these beef quesadillas look?

Being a traditional and authentic Mexican snack, they are small, moreish and fun to make! You can even freeze the leftovers (if there are any!) to defrost at a later date when you want snacks without having to cook.

For this quesadilla recipe we have used chuck steak, as it’s great for slow cooking, but is also economical. We’ve marinated it in cumin seeds, white wine, red wine vinegar, oregano, soy sauce, black pepper and our all important Chipotle Paste. It’s then slow cooked for a couple of hours until it’s so tender it falls apart.

Making the quesadillas is the fun part! Once the beef is done, you can get going with the Burrito Wraps, plenty of cheese, frying and flipping. When they are oozing, brown and crispy, you know you’re onto a winner. In your haste to try them, just don’t forget a dollop of our Chipotle Salsa!

If you love the sound of this recipe, make sure to leave your feedback in the comments section below! For further quesadilla inspiration check out our other quesadilla recipes.

  • Prep time

    10 mins

  • Cook time

    2hrs 50mins

  • Total time

    3 hours

  • Ideal for


  • Make it


  • Serves


How to make it

  1. Preheat the oven to 150°C . Heat an oven-proof pan over a high heat on the hob.
  2. Meanwhile, cover the beef with a little olive oil and plenty of salt & pepper.
    Sear the beef in the hot pan until browned all over (including the edges).
    Remove from the heat and leave aside.
  3. In a pestle and mortar, crush the cumin seeds. Add to a small bowl along with the Gran Luchito Smoked Chipotle Paste, white wine, red wine vinegar, oregano, soy sauce and a pinch of black pepper. Mix well and pour over the beef.
  4. Cover the pan with foil (you don’t want steam escaping, so do a good job here). Place in the oven for 2 hours, before checking. If it’s not falling apart at the lightest touch, place back in the oven for another hour.
  5. When ready, remove from the oven, remove the meat and leave aside. Add the sauce to a saucepan and heat to reduce slightly.
  6. Slice the meat as best you can (it will likely just fall apart which is fine).
    Reunite the beef with the sauce.
  7. In a clean, non-stick frying pan, lay a Gran Luchito Burrito Wrap topped with a small handful of cheese.
  8. Top with a little of the beef mixture and top with a little more of the cheese.
  9. Top this with another Street Taco and heat on low/medium. Keep an eye on the bottom tortilla and make sure it doesn’t burn. When it’s brown and crispy, carefully turn using a large spatula. Cook the other side until brown. Carefully open up the quesadilla and check the cheese is all melted.
  10. Remove from the pan, slice in half and enjoy with a dollop of Gran Luchito Chipotle Salsa.

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