Make this beef and roasted pepper quesadilla for a quick lunch or a light dinner. Served with tomato basil salsa, they’re absolutely delicious!
For another classic quesadilla, see our Pulled Pork and Cheese Quesadilla recipe.
I’m a big fan of leftovers—the kind you can reinvent into something new and exciting. A few weeks ago I slow-cooked a large piece of beef for Rustic Italian Beef Ragu and served it with pappardelle and Parmesan. The next day we agreed the shredded beef would be fantastic in a quesadilla, so I experimented and created this Italian-inspired version.
This quesadilla combines tender Italian beef ragu, shredded mozzarella, marinated roasted red peppers and fresh basil inside a flour tortilla. It’s served with a bright tomato and basil salsa made with ripe cherry tomatoes and garlic marinated in olive oil with red chilies for a gentle kick.
Italian Beef Quesadilla Recipe
To make the salsa, pulse cherry tomatoes, basil, garlic and olive oil in a food processor until you reach a smooth, vibrant sauce. Adjust salt to taste. The fresh salsa brings color and brightness that balances the rich beef and gooey cheese perfectly.
How to Make It
Assembling the quesadillas is quick and simple. Heat a non-stick frying pan over medium. You can lightly oil the pan or cook dry for less fat—either works.
On a flour tortilla spread about 1/4 cup of the Italian beef ragu, add sliced marinated roasted red peppers, a handful of shredded mozzarella and several fresh basil leaves. Top with another tortilla and transfer to the hot pan.
Cook for about 5 minutes on the first side, then flip and cook 2–3 minutes more until the cheese is melted, the filling is hot, and the tortilla is nicely toasted. Repeat with the remaining tortillas and filling.
There’s something irresistible about a crisp tortilla filled with melted cheese and tender beef, dipped into a fresh tomato-basil salsa. It’s fast, comforting and perfect for a casual lunch or light dinner.
Favourite Quick Lunch or Dinner Ideas:
- Classic Croque Monsieur Sandwich
- Bruschetta Recipe Trio
- Seared Duck Breast Sandwich
Italian Beef and Roasted Red Pepper Quesadillas with Tomato and Basil Salsa
Ingredients
- 1/2 recipe – Crock Pot Rustic Italian beef ragu
- 1 cup – Mozzarella cheese, shredded
- 2 Marinated Roasted Red Peppers, sliced
- 16-20 fresh basil leaves
- 8 Flour Tortillas
For the Salsa
- 8-10 cloves – Sicilian-style chili-spiced garlic (or 2-3 fresh cloves)
- 1 1/2 cups – ripe cherry tomatoes
- 8-10 fresh basil leaves
- 1 tbsp – olive oil
- salt to taste
Instructions
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Heat a non-stick frying pan over medium heat. Use a little olive oil if desired or cook on a dry pan to reduce fat.
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Place a flour tortilla on a work surface. Spread about 1/4 cup of the Italian beef ragu, add sliced roasted red peppers, shredded mozzarella and fresh basil. Top with a second tortilla.
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Cook the assembled quesadilla over medium heat for about 5 minutes on the first side. Flip and cook 2–3 minutes more until cheese is melted and the tortilla is golden and crisp.
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Repeat with remaining tortillas and filling.
For the salsa
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Combine garlic, cherry tomatoes, basil and olive oil in a food processor. Pulse until smooth, season with salt to taste, and serve alongside the quesadillas.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Tried this recipe?Let us know how it was!