Name: Wagyu Beef Quesadillas
Total time: 45 min
Ingredients: 1 lb ground Wagyu beef; ½ cup white onion, diced; ½ cup bell pepper, diced; ½ cup canned corn, drained; 1 tbsp frozen sofrito; 1 tsp minced garlic; ½ packet Sazón; ½ tsp Goya Adobo; ½ tsp onion powder; ½ tsp paprika; ¼ tsp cumin; ¼ tsp black pepper; ⅛ to ¼ tsp cayenne; 1 large Roma tomato, diced small; ¼ cup white onion, finely diced; 2 tbsp fresh cilantro, chopped; ½ jalapeño, finely diced; 1½ tbsp fresh lime juice; ¼ tsp salt; Small pinch black pepper; 4 large flour tortillas; 2 cups shredded Mexican blend cheese; Cooking spray or a small amount of oil, as needed; Homemade pico; Sour cream; Shredded iceberg lettuce, optional; Lime wedges

Photo of Wagyu Beef Quesadillas, crispy golden quesadillas filled with juicy seasoned wagyu beef, peppers, onions, corn, and melted cheese, served…

What you need

WAGYU BEEF
1 lb ground Wagyu beef
½ cup white onion, diced
½ cup bell pepper, diced
½ cup canned corn, drained
1 tbsp frozen sofrito
1 tsp minced garlic
½ packet Sazón
½ tsp Goya Adobo
½ tsp onion powder
½ tsp paprika
¼ tsp cumin
¼ tsp black pepper
⅛ to ¼ tsp cayenne
HOMEMADE PICO
1 large Roma tomato, diced small
¼ cup white onion, finely diced
2 tbsp fresh cilantro, chopped
½ jalapeño, finely diced
1½ tbsp fresh lime juice
¼ tsp salt
Small pinch black pepper
QUESADILLAS
4 large flour tortillas
2 cups shredded Mexican blend cheese
Cooking spray or a small amount of oil, as needed
FOR SERVING
Homemade pico
Sour cream
Shredded iceberg lettuce, optional
Lime wedges

Cooking timeline

0:00
Make the Pico
Add the diced Roma tomato, white onion, cilantro, jalapeño, lime juice, salt, and black pepper to a bowl. Stir gently and let sit for 10 to 15 minutes while you prepare the quesadillas. Taste before serving and add another small pinch of salt or squeeze of lime if needed.
0:05
Brown the Wagyu
Heat a large skillet over medium heat. Add the Wagyu with no oil. Break the beef into small crumbles and cook for 5 to 7 minutes, until completely browned with no raw pink remaining and the beef reaches 160°F. Drain most of the rendered fat, leaving about 1 tbsp in the skillet.
0:12
Cook the Vegetables
Add the diced white onion and bell pepper. Cook for 3 to 4 minutes, stirring occasionally, until they begin to soften.
0:16
Add the Sofrito and Garlic
Add the frozen sofrito directly to the skillet. Cook for 1 to 2 minutes, stirring as it melts and the excess moisture cooks away. Add the minced garlic and cook for another 30 seconds.
0:18
Season the Wagyu
Add the Sazón, Adobo, onion powder, paprika, cumin, black pepper, and cayenne. Mix thoroughly and cook for 1 minute.
0:20
Add the Corn
Stir in the drained corn and cook for 1 to 2 minutes, just until hot. Taste the filling. If it needs more flavor, add another ⅛ tsp Adobo and taste again.
0:22
Build the Quesadillas
Place cheese over one half of each tortilla. Add an even layer of Wagyu filling, then top with a little more cheese. Fold each tortilla in half.
0:24
Cook the Quesadillas
Lightly coat a clean skillet with cooking spray or a small amount of oil and heat over medium heat. Cook each quesadilla for about 2 to 3 minutes per side, until golden and crisp with fully melted cheese.
0:29
Rest and Slice
Let the quesadillas rest for about 1 minute before slicing into wedges.
0:30
Serve
Serve hot with homemade pico, sour cream, shredded lettuce if desired, and lime wedges.

Trust Me on This: Wagyu sounds fancy, but it does not have to be expensive. Check Aldi for affordable ground Wagyu. It is perfect for these quesadillas.

Hi, I’m Mia Oku!

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