I could eat Tex-Mex every day of the week. Breakfast tacos in the morning, quesadillas for lunch, and fajitas for dinner sounds just fine to me!
If Taco Tuesday is a regular feature on your weekly calendar, then these Taco Quesadillas are perfect for lunch on Wednesday. Chances are if you are lucky enough to have leftover meat from Taco Tuesday, there may not be enough for everyone to have as many tacos as they’d like a second time. Taco Quesadillas let you stretch those leftovers in a tasty way.
And if you have family members who “hate leftovers,” this crispy, toasted meal topped with avocado, sour cream, and your favorite salsa may seem just different enough to sneak by.
- skillet or griddle
- 1 cup taco meat beef
- 1 cup grated cheese cheddar, monterey jack, or colby
- 8 flour tortillas fresh from H-E-B if you can get them!
- 1 avocado
- salsa or pico de gallo as a garnish
- sour cream as a garnish
- Heat skillet or griddle to medium temp.
- Lightly butter one side of each tortilla.
- Lay a tortilla on the hot griddle, butter side down.
- For each quesadilla use 1/4 cup of taco meat and 1/4 cup of cheese (divided). Spread 1/2 of the cheese evenly on the tortilla. Then add the taco meat in an even layer, then top with remaining cheese. Having cheese on both sides of the meat will help the tortillas stay together.
- Top with another tortilla with the butter side up. When the cheese starts to melt, use a spatula to see if the bottom tortilla is toasted to your liking. I like mine toasted, but not burnt. About 3 minutes from when you first put the tortilla on the hot griddle.
- Using the spatula, flip the quesadilla and allow the other side to toast.
- Cut the avocado in half, remove the pit, and peel. Slice long-wise into 8-12 even pieces.
- Arrange 2-3 pieces of avocado on the quesadilla, top with salsa and sour cream.