Roast Beef Quesadilla

Prep Time
Cook Time
Ready In

Recipe: #4444

January 30, 2012

"Quesadillas are one of my favorite things to make because they can be made with such a variety of ingredients. "

Original is 1 serving


  • Serving Size: 1 (145 g)
  • Calories 48.1
  • Total Fat - 0.4 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 4.9 mg
  • Total Carbohydrate - 11 g
  • Dietary Fiber - 3.5 g
  • Sugars - 6 g
  • Protein - 1.4 g
  • Calcium - 23.5 mg
  • Iron - 0.3 mg
  • Vitamin C - 110.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Saute the onion, corn, jalapeno, and roast beef. Remove from skillet and keep warm.

Step 2

Spread 1 tortilla with cream cheese, pile roast beef mixture on top. Add salsa, cheese, and the other tortilla. Brown in skillet or bake in oven until cheeses are melted.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • For a spicier quesadilla, add more jalapeno or use a hotter variety.
  • Look for a roast beef that is thinly sliced for easier layering in the quesadilla.

  • Ground beef or turkey instead of deli roast beef - Ground beef or turkey will provide a more substantial protein component to the quesadilla and will add a more intense flavor.
  • Cheddar cheese instead of Monterey Jack cheese - Cheddar cheese will provide a sharper flavor that will contrast nicely with the salsa and jalapeno.

BBQ Chicken Quesadilla Replace the roast beef with cooked BBQ chicken. Use cheddar cheese instead of Monterey Jack. Use BBQ sauce instead of salsa.

Spinach and Mushroom Quesadilla Replace the BBQ chicken with sautéed spinach and mushrooms. Replace the cheddar cheese with feta cheese. Use olive oil instead of BBQ sauce.

Mexican Rice: Mexican rice is a delicious side dish that pairs perfectly with the flavors of the roast beef quesadilla. It's made with long grain white rice, tomato sauce, garlic, and onion, and it's a great way to round out the meal with a touch of Mexican flavor.

Black Beans: Black beans are a traditional Mexican side dish that pairs well with the Mexican rice and roast beef quesadilla. They are a great source of protein and fiber, and they can be cooked with onion, garlic, and cumin for added flavor. They are a great way to add a hearty and healthy element to the meal.


Q: How do I make sure the quesadilla is cooked through?

A: To ensure the quesadilla is cooked through, you can either brown it in a skillet over medium-high heat for about 3 minutes per side, or bake it in the oven at 350 degrees Fahrenheit for about 10 minutes.

Q: What ingredients do I need to make a quesadilla?

A: To make a quesadilla, you will need tortillas, cheese, and any other desired fillings such as cooked meat, beans, or vegetables. You may also want to add some spices or seasonings to enhance the flavor.

1 Reviews


Was not fully prepared for just how good this was going to be! The corn blends nicely with the meat, cheeses and salsa (I left the onion out - made this on the fly and didn't have any). You will definitely want to pan fry it so you get that yummy browning - it takes just a tiny bit of oil rubbed onto a nonstick pan to accomplish that. ETA: Have now made this multiple times, once ran out of roast beef for the last quesadilla, so used goat cheese for the meat (ie 3 cheeses!) and that was even more spectacular. The goat cheese gave it an awesome flavor and went really well with the corn and green salsa. This is going into my best of the year recipebook!


review by:
(9 Jun 2015)

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Fun facts:

Fun Fact 1: Quesadillas are believed to have originated in Mexico in the 16th century, and have become a popular dish in Mexican and Tex-Mex cuisine.

Fun Fact 2: Roast beef quesadillas were popularized in the United States by celebrity chef Bobby Flay, who has featured them in several of his cookbooks.