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four triangular wedges from one small round corn-tortilla quesadilla on an ordinary plate, showing crisp golden top and bottom corn tortillas around finely crumbled beef, tiny browned mushroom pieces, chopped dark-green poblano and melted white Oaxaca cheese, with no large folded flour tortilla, salsa bowl, sour cream or garnish
Rachel Kim

Ground Beef and Poblano Quesadillas

Roasted poblano and browned mushrooms give the beef filling enough moisture and flavor without adding a wet salsa inside the quesadillas. Sandwich it with Oaxaca cheese between small corn tortillas, keeping the filling in a thin layer so the rounds can crisp before their edges become too dark, then let each batch rest briefly before cutting through the soft cheese.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 poblano pepper
  • 3 tbsp neutral oil divided
  • 8 oz cremini mushrooms finely chopped
  • 1 small yellow onion finely diced
  • 1 lb 90% lean ground beef
  • 1 tsp ground cumin
  • 1/2 tsp ground ancho chile
  • 3/4 tsp fine salt
  • 1 tbsp fresh lime juice
  • 16 corn tortillas about 6 inches each
  • 6 oz Oaxaca cheese shredded

Method
 

  1. Heat the broiler and place poblano on a rimmed metal sheet 6 inches from the heat. Broil for 8 to 10 minutes, turning until blistered, then cover in a bowl for 10 minutes, peel, seed and finely chop; resting is included in prep time.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook mushrooms and onion for 7 to 8 minutes until their moisture evaporates and they begin to brown.
  3. Add beef and cook for 7 to 8 minutes, breaking it into small crumbles, until it reaches 160°F. Drain excess fat and stir in cumin, ancho chile, salt and chopped poblano for 1 minute, then remove from the heat and stir in lime juice.
  4. Divide half the Oaxaca over 8 tortillas. Spread one-eighth of the beef filling over each, add the remaining cheese and close with the other 8 tortillas to make 8 round quesadillas.
  5. Heat 1 1/2 teaspoons of the remaining oil in a clean large skillet over medium heat. Cook 2 quesadillas for 2 to 3 minutes per side until golden, crisp and 165°F in the centers. Repeat in 3 more batches, using 1 1/2 teaspoons oil per batch.
  6. Rest each batch for 2 minutes before cutting each quesadilla into 4 wedges. Serve 2 whole quesadillas, or 8 wedges, per person.