Craving a flavorful, quick and easy dinner that’s loaded with cheesy goodness and a bit of spice? This chipotle beef quesadilla is the answer. Filled with tender flank steak, sautéed bell peppers, and a blend of provolone and mozzarella cheese, this quesadilla brings together the perfect combination of smoky, spicy, and savory flavors. Paired with a creamy chipotle dipping sauce, these quesadillas are a crowd-pleaser for any occasion.
For me, these chipotle beef quesadillas are more than just a quick meal—they remind me of cozy family nights when we’d gather around the kitchen, each adding our favorite fillings to the skillet. This recipe has become a staple in my house because it’s easy to make, adaptable, and always a hit with everyone, from picky eaters to spice lovers.
I just love Chipotle sauce in general, you can see me use it in my grilled chicken sandwich recipe or even drizzle it all over my loaded taco potato bowl recipe! You just can't go wrong with it!
Why You'll Love This Recipe
Quick and Easy: Perfect for busy weeknights, these quesadillas come together in under 30 minutes.
Full of Flavor: The combination of beef, veggies, cheeses, and chipotle sauce makes every bite a flavor explosion.
Versatile: Easily adaptable with your favorite fillings and levels of spice.
Chipotle Beef Quesadilla Video
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Chipotle Beef Quesadilla Ingredients
Full recipe, instructions, and photos in the recipe card at the end of post
Beef Filling
- 1.5 lb shredded beef: Tender and juicy, ideal for filling quesadillas.
- 1 tablespoon olive oil: To sauté beef.
- ¼ teaspoon salt: Enhances the beef's natural flavor.
- 1 teaspoon garlic powder
- ½ teaspoon chipotle powder
- 1 teaspoon onion powder
- ½ onion, chopped: Adds sweetness and texture.
- 1.5 cups cremini mushrooms, sliced: Provides an earthy flavor and meaty texture.
- 1 red bell pepper, sliced: For a pop of color and mild sweetness.
- 1 green bell pepper, sliced: For a pop of color and mild sweetness.
- 8 slices provolone cheese, sliced: Adds a slightly sharp, creamy texture.
- 1.5 cup mozzarella cheese, shredded: For a melty, stretchy cheese pull.
Chipotle Sauce
- ½ cup mayo: Adds creaminess to the sauce.
- ⅓ cup sour cream: Balances the spice with tanginess.
- 1 chipotle pepper in adobo, minced: For smoky heat.
- 1 teaspoon adobo sauce: Enhances the chipotle flavor.
- 1 teaspoon lime juice: Brightens the sauce with a touch of acidity.
- 1 teaspoon yellow mustard: Adds a subtle tang.
- ½ teaspoon paprika: For extra smokiness.
- ½ teaspoon chipotle powder: For a hint of spice.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Worcestershire sauce: For a depth of umami.
Chipotle Beef Quesadilla Instructions
Full recipe, instructions, and photos in the recipe card at the end of post
Prepare the Beef Filling:
- In a large skillet over medium high heat, add a drizzle of olive oil. Add the shredded beef to the skillet, then season with salt, garlic powder, onion powder, paprika, and chipotle powder. Stir well to combine and heat through, allowing the flavors to meld.
- Once mostly browned, turn the heat to medium and add the garlic and sauté for 1-2 minutes. Remove from pan once meat is fully cooked.
- Add the sliced mushrooms to the pan on medium heat with a pinch of salt. Cook for 3-4 minutes or until liquid is released. Add in the diced onion and diced red and green peppers. Add in garlic powder and cook for 4-5 minutes or until softened.
- Add the beef back in and sauté for 2 minutes.
Make the Chipotle Sauce:
- In a small bowl, combine the mayo, sour cream, minced chipotle pepper, adobo sauce, lime juice, yellow mustard, paprika, garlic powder, onion powder, chipotle powder, and Worcestershire sauce. Mix until smooth and creamy. Adjust seasoning to taste and set aside.
Assemble the Quesadillas:
- Heat a large non-stick skillet over medium heat. Place a flour tortilla on the skillet and add a generous layer of the beef mixture. Add in the sliced provolone cheese and mozzarella on top. Fold the tortilla over to create a half-moon shape.
Cook the Quesadilla:
- Cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown and crispy. Use a spatula to press down gently to ensure even cooking and maximum surface area contact.
Serve:
- Transfer the quesadilla to a cutting board and slice into wedges. Serve hot with extra chipotle sauce on the side for dipping.
Substitutions
Mayo: Replace with Greek yogurt for a lighter sauce option.
Shredded Beef: Substitute with ground beef, chicken, pork, or even leftover roast beef for convenience. For a vegetarian option, use sautéed mushrooms and black beans.
Provolone and Mozzarella Cheese: Swap with cheddar, Monterey Jack, pepper jack for extra heat, or Swiss cheese for a slightly nutty flavor.
Chipotle Sauce: Replace with sriracha mayo for a spicier twist or a plain Greek yogurt mixed with lime and garlic for a lighter, tangy sauce.
Bell Peppers: Use poblano peppers or jalapeños for added spice, or replace with zucchini or corn for a different vegetable mix.
Flour Tortillas: Swap with corn tortillas for a gluten-free option, whole wheat tortillas for added fiber, or low carb tortillas for a low carb meal.
FAQ
Can I use other types of cheese?
Yes, feel free to use any cheese that melts well, such as cheddar, Monterey Jack, or even a spicy pepper jack cheese for more heat.
What other fillings can I add?
Feel free to add jalapeños, black beans, corn, or even fresh spinach to customize your quesadillas.
Can I make these quesadillas ahead of time?
These are best enjoyed fresh, but you can prep the filling and sauce ahead of time. Store them in an airtight container and assemble the quesadillas just before cooking.
How should I store leftovers?
Place leftover quesadillas in an airtight container and refrigerate for up to 3 days. Reheat in a skillet over medium heat to keep the tortillas crispy.
Can I freeze the quesadilla?
Yes, it can be frozen in an airtight container for up to 2 months. Cook in oven or air fryer.
Serving Suggestions
- Sides: Serve these quesadillas with a side of refried beans, Spanish rice, or a Fresh Green Salad!
- Toppings: Top with guacamole, fresh salsa, or pickled jalapeños for added flavor and crunch.
These chipotle beef quesadillas are loaded with delicious, savory flavors that are enhanced by a smoky, creamy chipotle sauce. This quesadilla recipe is a fantastic option for a quick and satisfying meal, perfect for enjoying at home or bringing to a gathering. With its blend of tender beef, sautéed veggies, and melted cheeses, this dish is sure to become a family favorite. Enjoy the perfect balance of smoky, spicy, and cheesy goodness with every bite!
⭐️ Recipe
Chipotle Beef Quesadilla
Ingredients
Beef Filling
- 1.5 lb shredded beef
- ¼ teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon chipotle powder
- 1 teaspoon onion powder
- ½ onion chopped
- 1.5 cups cremini mushrooms
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 8 slices provolone cheese sliced
- 1.5 cup mozzarella cheese shredded
Chipotle Sauce
- ½ cup mayo
- ⅓ cup sour cream
- 1 chipotle pepper in adobo
- 1 teaspoon adobo sauce
- 1 teaspoon lime juice
- 1 teaspoon yellow mustard
- ½ teaspoon paprika
- ½ teaspoon chipotle powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
Instructions
Prepare the Beef Filling
- In a large skillet over medium high heat, add a drizzle of olive oil. Add the shredded beef to the skillet, then season with salt, garlic powder, onion powder, paprika, and chipotle powder. Stir well to combine and heat through, allowing the flavors to meld.
- Once mostly browned, turn the heat to medium and add the garlic and sauté for 1-2 minutes. Remove from pan once meat is fully cooked.
- Add the sliced mushrooms to the pan on medium heat with a pinch of salt. Cook for 3-4 minutes or until liquid is released. Add in the diced onion and diced red and green peppers. Add in garlic powder and cook for 4-5 minutes or until softened.
- Add the beef back in and sauté for 2 minutes.
Make the Chipotle Sauce
- In a small bowl, combine the mayo, sour cream, minced chipotle pepper, adobo sauce, lime juice, yellow mustard, paprika, garlic powder, onion powder, chipotle powder, and Worcestershire sauce. Mix until smooth and creamy. Adjust seasoning to taste and set aside.
Assemble the Quesadillas:
- Heat a large non-stick skillet over medium heat. Place a flour tortilla on the skillet and add a generous layer of the beef mixture. Add in the sliced provolone cheese and mozzarella on top. Fold the tortilla over to create a half-moon shape.
Cook the Quesadilla
- Cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown and crispy. Use a spatula to press down gently to ensure even cooking and maximum surface area contact.
Serve
- Transfer the quesadilla to a cutting board and slice into wedges. Serve hot with extra chipotle sauce on the side for dipping.
Harry says
Loved making this one! So easy and tasty!