Tex-Mex Beef and Cheese Quesadillas with Roasted Poblano Peppers

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Toasted flour tortillas filled with spiced ground beef, melted cheese, and smoky roasted poblano peppers. This Mexican-inspired beef recipe, ready in about 45 minutes, pairs ground beef, poblano peppers, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 2 large poblano peppers
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 6 large flour tortillas
• 2 cups shredded sharp cheddar cheese
• 2 tbsp olive oil

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Instructions

1. Step 1: Preheat broiler and place 2 large poblano peppers on a baking sheet. Broil for 8-10 minutes, turning every 2 minutes until skins are charred and blistered. Transfer peppers to a bowl and cover with plastic wrap for 10 minutes. Peel off skins, remove seeds, and slice into thin strips.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 finely chopped medium yellow onion and 3 minced garlic cloves, sauté for 3 minutes until fragrant and translucent.
3. Step 3: Add 1 lb ground beef, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Cook, breaking up meat with a spatula, for 6-8 minutes until browned and cooked through.
4. Step 4: Stir in the sliced roasted poblano peppers and cook for another 2 minutes to combine flavors. Remove from heat.
5. Step 5: Heat a clean skillet over medium heat. Brush 1/2 tbsp olive oil on one side of a large flour tortilla. Place tortilla oil-side-down on skillet, sprinkle 1/3 cup shredded sharp cheddar cheese evenly over half, then spoon 1/6 of beef mixture over cheese. Top with another 1/3 cup cheese and fold tortilla over.
6. Step 6: Cook quesadilla for 3-4 minutes per side until golden brown and cheese is melted. Repeat with remaining tortillas and filling, brushing skillet with olive oil as needed.
7. Step 7: Slice each quesadilla into wedges and serve warm.