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quesadilla being dipped in salsa

Italian Beef and Roasted Red Pepper Quesadillas with Tomato and Basil Salsa

Cheese and beef ragu quesadillas.
5 from 3 votes
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Course: Main
Cuisine: American Italian
Keyword: cheese and beef quesadilla, quesadilla recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 461kcal

Ingredients

  • ½ recipe- Crock Pot Rustic Italian beef ragu recipe linked
  • 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 chilli spiced garlic if using fresh garlic use 2-3 cloves only
  • 1 ½ cups- ripe cherry tomatoes
  • 8-10- fresh basil leaves
  • 1 tbsp.- olive oil I used oil from the jar with garlic
  • salt to taste

Instructions

  • Set your non-stick frying pan on the stove over medium heat.
  • You can use a little olive oil for frying quesadillas or use dry pan if you want to reduce fat content.
  • Lay your flour tortilla and spread ¼ cup of Italian Beef Ragu, scatter some sliced marinated roasted red peppers, shredded mozzarella cheese and fresh basil leaves and top with another tortilla.
  • Cook on medium heat for 5 minutes on one side, then flip it and cook for 2- 3 minutes on the other side until the cheese is melted, the filling is heated through and the tortilla is toasted.
  • Repeat until all filling and tortillas are used.

For the salsa

  • Put garlic cloves, cherry tomatoes, fresh basil and olive oil with a pinch of salt in a food processor and pulse until smooth. Taste and add more salt if needed.

Nutrition

Calories: 461kcal | Carbohydrates: 36g | Protein: 22g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1467mg | Potassium: 445mg | Fiber: 2g | Sugar: 4g | Vitamin A: 686IU | Vitamin C: 24mg | Calcium: 244mg | Iron: 4mg