Crunchy Roast Beef Quesadilla Wraps


  • Lime Crema
    • ½ cup mayonnaise
    • ½ cup Mexican crema
    • 1 teaspoon lime zest
    • ¼ cup fresh juice
  • Quesadilla Wraps
    • 1 jalapeño chile (halved lengthwise and seeds removed)
    • 1 poblano chile (halved lengthwise and seeds removed)
    • 1 small white onion (quartered and sliced)
    • 2 tablespoons extra-virgin olive oil (divided)
    • 1 (15 ounce) can black beans (drained and rinsed)
    • ¼ cup fresh cilantro (chopped)
    • 2 tablespoons red wine vinegar
    • 1 teaspoon kosher salt
    • ½ teaspoon ground cumin
    • 2 cups cheddar-jack cheese or chihuaua cheese (shredded)
    • 10 (10 inch) flour tortillas
    • 1½ pounds roasted beef tenderloin
    • ½ cup tortilla chips (crushed)


Prepare the Lime Crema

Stir together mayonnaise, Mexican crema, lime zest, and lime juice in a bowl until well combined. Cover and chill until ready to use.

Prepare the Quesadilla Wraps

Preheat grill to high (450-550° F).

Toss jalapeño chile, poblano chile, and onion with 1 tablespoon of the oil; place on oiled grates. Grill until tender and charred, 3-5 minutes per side; chop.

Stir together beans, cilantro, vinegar, salt, cumin, chopped chiles, chopped onion, and remaining 1 tablespoon oil in a medium bowl.

Sprinkle 2 tablespoons of the cheese down center of each tortilla. Top each with 3 ounces beef and 2 tablespoons black bean mixture; sprinkle evenly with remaining cheese and crushed chips.

Fold 1 side of 1 tortilla to the center, partially covering filling. Take the right corner of the fold, and bring in to the center. Continue around tortilla, folding corners to the center, to create a hexagon. Repeat with remaining tortillas.

Heat a large nonstick skillet over medium.

Place 2 filled tortillas, folded sides down, in skillet, and cook until golden brown, 3-4 minutes. Flip carefully, and cook until browned, about 3 more minutes. Repeat procedure with remaining tortillas.

Serve immediately with Lime Crema.

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