Description
A show-stopping Blooming Quesadilla packed with seasoned ground beef, beans, corn, peppers, and tons of melted cheese, baked until golden and crispy. Perfect for parties and game day!
Ingredients
Scale
- 1 pound ground beef (80/20 blend recommended)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning
- 1/2 cup water
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced
- 1 jalapeño pepper, seeded and minced (optional)
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 12 large (10-inch) flour tortillas
- 2 tablespoons olive oil
- Cooking spray
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet with the browned beef. Cook until the onion is softened and translucent, about 5-7 minutes.
- Stir in the taco seasoning and water. Bring to a simmer and cook for 5-10 minutes, or until the liquid has reduced and the mixture has thickened slightly.
- Stir in the black beans, corn, red bell pepper, green bell pepper, and jalapeño (if using). Cook for another 5 minutes, stirring occasionally, until the vegetables are heated through. Remove the skillet from the heat and set aside.
- Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet with cooking spray.
- Lay one tortilla flat on a clean work surface. Spread a thin layer of sour cream over the entire surface of the tortilla.
- Sprinkle a generous layer of shredded cheddar cheese and Monterey Jack cheese over the sour cream.
- Spoon about 1/2 cup of the beef filling evenly over the cheese.
- Top with another layer of shredded cheddar and Monterey Jack cheese.
- Place a second tortilla on top of the filling, pressing down gently to secure it.
- Repeat steps 6-10 with the remaining tortillas and filling, creating six stacked quesadillas.
- Using a sharp knife or pizza cutter, cut each stacked quesadilla into 8 equal wedges, like you’re slicing a pizza. Be careful not to cut all the way through the center of the quesadilla. Leave about a 2-inch circle uncut in the center. This will hold the wedges together.
- Carefully transfer each blooming quesadilla to the prepared baking sheet. Arrange the wedges so they are slightly separated, creating a “blooming” effect.
- Sprinkle any remaining cheese over the top of the blooming quesadillas.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the tortillas are golden brown and crispy.
- Remove the baking sheet from the oven and let the blooming quesadillas cool for a few minutes before serving. This will allow the cheese to set slightly and make them easier to handle.
- Carefully transfer the blooming quesadillas to a large serving platter.
- Garnish with fresh cilantro.
- Serve immediately with your favorite toppings, such as sour cream, guacamole, salsa, or pico de gallo.
Notes
- Spice it up! Add a pinch of cayenne pepper or a dash of hot sauce to the beef filling for extra heat.
- Vegetarian option: Substitute the ground beef with crumbled vegetarian ground beef or an extra can of black beans.
- Cheese variations: Feel free to use your favorite cheese blends, such as pepper jack, Colby jack, or a Mexican cheese blend.
- Add more veggies: Consider adding other vegetables to the filling, such as diced zucchini, mushrooms, or spinach.
- Make it ahead: You can assemble the blooming quesadillas ahead of time and store them in the refrigerator until ready to bake. Just add a few extra minutes to the baking time.
- Individual servings: For individual servings, you can make smaller blooming quesadillas using smaller tortillas.
- Dipping sauces: Offer a variety of dipping sauces, such as queso dip, ranch dressing, or a spicy chipotle mayo.
- Grilling option: You can also grill the blooming quesadillas. Place them on a grill pan or directly on the grill grates over medium heat. Cook for 5-7 minutes per side, or until the cheese is melted and the tortillas are golden brown. Be careful not to burn them!
- Air fryer option: Preheat your air fryer to 350°F (175°C). Place the blooming quesadilla in the air fryer basket and cook for 8-10 minutes, or until the cheese is melted and the tortillas are crispy. You may need to cook it in batches depending on the size of your air fryer.
- Leftovers: Store any leftover blooming quesadilla in an airtight container in the refrigerator for up to 3 days. Reheat in the oven, microwave, or air fryer.
- Prep Time: 30 minutes
- Cook Time: 25 minutes