Chef Ed’s Cheesy Beef & Chicken Quesadillas
With Homemade Guacamole and Fresh Pico de Gallo Salsa

Crispy, cheesy, and packed with flavor, Chef Ed’s beef and chicken quesadillas are the ultimate comfort food with a Mexican twist. Served alongside creamy guacamole and zesty pico de gallo, this dish is perfect for parties, weeknight dinners, or game-day feasts. Each bite offers melty cheese, seasoned meats, and fresh toppings—all held together by golden-toasted tortillas.

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4 large quesadillas

Ingredients

For the Quesadillas:

  • 1/2 lb boneless chicken breast, thinly sliced
  • 1/2 lb flank steak or sirloin, thinly sliced
  • 1 tablespoon olive oilTag words: beef quesadilla, chicken quesadilla, cheesy quesadilla, Chef Ed, Mexican food, homemade quesadilla, guacamole recipe, pico de gallo, fresh salsa, avocado dip, Mexican dinner, Tex-Mex cooking, cheddar quesadilla, mozzarella quesadilla, crispy tortilla, skillet quesadilla, quesadilla night, Mexican comfort food, beef and chicken, grilled quesadilla, melted cheese, Mexican party food, homemade guac, spicy quesadilla, easy dinner idea, family dinner, fiesta recipe, fusion cooking, double meat quesadilla, lime marinated meat, game day food, weeknight dinner, pan fried quesadilla, authentic Mexican flavor, jalapeño salsa, fresh tomato salsa, meat lovers quesadilla, cheesy goodness, tortilla wrap, handheld meal, hearty snack, chef Ed favorites, flavor packed meal, quick Mexican recipe, satisfying lunch, gooey cheese, Mexican-inspired meal, golden quesadilla
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 2 tablespoons lime juice
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 4 large flour tortillas (burrito size)
  • 2 tablespoons butter or oil for pan toasting

For the Guacamole:

  • 2 ripe avocados
  • 1 small tomato, diced
  • 1 tablespoon finely diced red onion
  • Juice of 1 lime
  • 1 tablespoon chopped cilantro
  • Salt to taste

For the Pico de Gallo Salsa:

  • 2 ripe tomatoes, finely diced
  • 1/4 cup chopped white onion
  • 1 small jalapeño, seeded and minced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro
  • Salt to taste

Tag words: beef quesadilla, chicken quesadilla, cheesy quesadilla, Chef Ed, Mexican food, homemade quesadilla, guacamole recipe, pico de gallo, fresh salsa, avocado dip, Mexican dinner, Tex-Mex cooking, cheddar quesadilla, mozzarella quesadilla, crispy tortilla, skillet quesadilla, quesadilla night, Mexican comfort food, beef and chicken, grilled quesadilla, melted cheese, Mexican party food, homemade guac, spicy quesadilla, easy dinner idea, family dinner, fiesta recipe, fusion cooking, double meat quesadilla, lime marinated meat, game day food, weeknight dinner, pan fried quesadilla, authentic Mexican flavor, jalapeño salsa, fresh tomato salsa, meat lovers quesadilla, cheesy goodness, tortilla wrap, handheld meal, hearty snack, chef Ed favorites, flavor packed meal, quick Mexican recipe, satisfying lunch, gooey cheese, Mexican-inspired meal, golden quesadillaInstructions

1. Prepare the Meat:
In a bowl, toss chicken and beef slices with olive oil, chili powder, cumin, garlic powder, paprika, salt, pepper, and lime juice. Marinate for 10–15 minutes.

Heat a skillet over medium-high heat. Cook the chicken first until golden and cooked through, about 5 minutes. Set aside. Repeat with the beef until browned and tender. Let both rest, then slice or shred if needed.

2. Make the Guacamole:
In a mixing bowl, mash the avocados until mostly smooth but still chunky. Stir in tomato, red onion, lime juice, cilantro, and salt. Cover and chill until ready to serve.

3. Make the Pico de Gallo:
Combine diced tomatoes, onion, jalapeño, lime juice, cilantro, and salt in a bowl. Let it sit for at least 10 minutes to let flavors meld.

4. Assemble the Quesadillas:
On half of each tortilla, layer both meats, a mix of cheddar and mozzarella, and a sprinkle of extra seasonings if desired. Fold the other half over.

5. Toast and Melt:
Heat a large skillet over medium heat. Add butter or oil. Cook each quesadilla until golden and crispy on both sides, flipping carefully, about 2–3 minutes per side. Let rest for a minute, then slice into wedges.

6. Serve:
Plate quesadilla slices with a scoop of guacamole and a spoonful of pico de gallo. Add a side of sour cream or salsa verde for extra flair.

Chef Ed’s Tips:

  • Want a spicier kick? Add pickled jalapeños or chipotle peppers to the filling.
  • For extra cheesiness, add a layer of pepper jack or Oaxaca cheese.Tag words: beef quesadilla, chicken quesadilla, cheesy quesadilla, Chef Ed, Mexican food, homemade quesadilla, guacamole recipe, pico de gallo, fresh salsa, avocado dip, Mexican dinner, Tex-Mex cooking, cheddar quesadilla, mozzarella quesadilla, crispy tortilla, skillet quesadilla, quesadilla night, Mexican comfort food, beef and chicken, grilled quesadilla, melted cheese, Mexican party food, homemade guac, spicy quesadilla, easy dinner idea, family dinner, fiesta recipe, fusion cooking, double meat quesadilla, lime marinated meat, game day food, weeknight dinner, pan fried quesadilla, authentic Mexican flavor, jalapeño salsa, fresh tomato salsa, meat lovers quesadilla, cheesy goodness, tortilla wrap, handheld meal, hearty snack, chef Ed favorites, flavor packed meal, quick Mexican recipe, satisfying lunch, gooey cheese, Mexican-inspired meal, golden quesadilla
  • A sprinkle of cotija cheese on top before serving adds a salty finish.

Health Benefits:
This dish delivers protein from beef and chicken, healthy fats from avocado, and antioxidants from tomatoes and limes. Paired with fiber-rich tortillas and fresh salsa, it’s a vibrant and balanced indulgence.

 

 

References:

  • USDA FoodData Central (2023). Nutritional content of beef, chicken, avocado, and tomatoes.
  • American Heart Association. (2022). Benefits of fresh produce and lean meats. Harvard.com