Korean Beef Quesadilla - Barefeet in the Kitchen

Filled with savory, sweet, and just a little bit spicy ground beef tucked into melting cheese, you’re going to love Korean Beef Quesadillas. A bit of leftover Korean Beef inspired this delicious fusion twist on our late-night quesadilla cravings.

horizontal photo of quesadilla on cutting board

Korean Beef Quesadillas

Is this really a Korean quesadilla? Hardly, but it is inspired by our affection for Korean flavors. (Though, now that I’m thinking about it, I’m hard pressed to think of an authentic Korean option.) Are there a lot of people making quesadillas in Korea? <- That’s a serious question, friends.

All I know is that my family, and many of you too, love this Korean-inspired ground beef skillet, (inspired many years ago by our love of classic Korean bulgogi), and we also love a great quesadilla, too. So, adding a bit of leftover Korean beef to my lunch quesadilla a while back was a particular bit of brilliance, if I say so myself.

As a result of that impulse lunch? I’ve made these quesadillas for the family multiple times now, and they have earned a place in our quesadilla recipes. And, side note, if you love Korean beef anywhere near as much as we do, you’ll want to put these Korean beef noodles on your must-try list too.

Ground Beef Quesadilla

The first time my sister Jenny made me a quesadilla, I sighed with the first bite and knew that my quesadilla-making world had been changed. I’ll owe her forever for teaching me how to make perfect quesadillas. Butter = quesadilla happiness, my friends.

Taco beef quesadillas were such an enormous hit with my family the first time I made them, they’ve become a pretty common fast dinner in our home. Cheesy, saucy, pizza quesadillas are as flavorful as you imagine they might be. They’re a messy, super fun, lightning-fast way to satisfy your next pizza craving.

In the summer, not many quesadilla combinations can trump sweet onions, fresh zucchini, and grilled corn along with a bit of chicken and plenty of melting cheese. Vegetable-filled quesadillas are some of my personal favorites.

If your crowd enjoys shrimp as much as we do, these shrimp quesadillas are flavorful and satisfying with bright bell peppers and plenty of cheese. And they can be cooked up fast enough for busy schedules, while still feeling special enough for company.

Saucy BBQ pork tucked into melted cheese in a buttery crisp quesadilla? That’s something I can’t possibly resist. Pulled pork is one of my favorite food leftovers to have in the house, and these quesadillas make the most of it.

Servings: 4

Preheat a large non-stick skillet to medium-high heat. Lightly butter a single side of one tortilla with about ½ a teaspoon of butter and place it in the hot pan.
Sprinkle 3 tablespoons of cheese, ¼ cup of Korean beef, and an additional 2-3 tablespoons of cheese on the same half of the open tortilla. Top with a sprinkling of green onions. Fold the tortilla over on itself and let it cook for 2-3 minutes.
When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the folded quesadilla over to cook the other side. Continue to cook until all the cheese is melted and the tortilla is crisp around the edges.
Using a spatula, transfer the quesadilla to a cutting board and cut in half while it is hot. Serve warm. Repeat as desired.

Calories: 373kcal · Carbohydrates: 16g · Protein: 26g · Fat: 22g · Saturated Fat: 11g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 7g · Trans Fat: 1g · Cholesterol: 89mg · Sodium: 547mg · Potassium: 276mg · Fiber: 1g · Sugar: 2g · Vitamin A: 346IU · Calcium: 268mg · Iron: 3mg