Sloppy Joe Quesadillas (Print version)

Saucy sloppy joe beef and melty cheese tucked into crisp golden tortillas for an easy family dinner.

# Ingredients:

For the sloppy joe filling

01 - 1 tablespoon olive oil
02 - 1/2 cup (75 g) finely diced yellow onion
03 - 1/2 cup (75 g) finely diced green bell pepper
04 - 1 lb (450 g) lean ground beef
05 - 2 garlic cloves, minced
06 - 3/4 cup (180 ml) tomato sauce
07 - 1/3 cup (80 ml) ketchup
08 - 1 tablespoon Worcestershire sauce
09 - 1 tablespoon yellow mustard
10 - 1 teaspoon packed brown sugar
11 - 1 teaspoon chili powder
12 - 1/2 teaspoon kosher salt, plus more to taste
13 - 1/4 teaspoon black pepper

For the quesadillas

14 - 8 medium flour tortillas, about 8 inches wide
15 - 2 cups (225 g) shredded cheddar, Monterey Jack, or a mix
16 - 1 tablespoon butter or neutral oil, for the skillet
17 - Dill pickles, sliced green onions, sour cream, or salsa, for serving

# Instructions:

01 - Warm the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 3-4 minutes, stirring often, until softened.
02 - Add the ground beef and cook for 6-8 minutes, breaking it into small crumbles, until no pink remains and the beef reaches 160°F. Drain excess fat if the pan looks greasy.
03 - Stir in the garlic, tomato sauce, ketchup, Worcestershire sauce, mustard, brown sugar, chili powder, salt, and pepper. Simmer for 5-7 minutes, stirring often, until thick and glossy.
04 - Place 4 tortillas on a work surface. Sprinkle each with a little cheese, add about 1/3 cup filling, sprinkle with more cheese, and top with the remaining tortillas.
05 - Wipe the skillet clean and set it over medium heat. Add a thin slick of butter or oil, then cook each quesadilla for 2-3 minutes per side until crisp, browned, and melted inside.
06 - Transfer the quesadillas to a cutting board and let them rest for 2 minutes. Slice into wedges and serve hot with pickles, sour cream, salsa, or green onions.

# Good to know:

01 - The filling should be thicker than sandwich-style sloppy joes so the quesadillas stay crisp.
02 - Use medium heat so the cheese melts before the tortillas brown too deeply.
03 - Cooked filling can be made ahead and refrigerated for up to 3 days.

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