The filling for these street-market style quesadillas is a delicious concoction of flavors like red pepper, corn, and chipotle blended with roast beef hash, introducing our palates to the traditional meal from the streets of Mexico. Delicious and crunchy!
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 8 quesadillas |
Ingredients
- 1 ½ teaspoons olive oil
- ¼ cup chopped onion
- ½ red bell pepper, finely chopped
- ¼ cup frozen corn kernels, thawed
- 1 serrano chile pepper, seeded and diced
- 1 clove garlic, minced
- 1 (15 ounce) can HORMEL® Mary Kitchen® Roast Beef Hash
- 1 canned chipotle chile in adobo sauce, minced, or more to taste
- 3 tablespoons vegetable oil for frying, or as needed
- 8 corn tortillas
- 1 cup shredded mozzarella cheese
- ¼ cup chopped onion
- ¼ cup chopped fresh cilantro
- 1 cup salsa
- ½ cup sour cream
Instructions
- Heat a skillet over medium heat. Add olive oil. Cook and stir onions and red bell pepper until starting to soften, about 3 minutes. Add corn and serrano pepper; cook 2 to 3 minutes. Add garlic and cook 1 minute more.
- Reduce heat to medium-low. Add HORMEL® MARY KITCHEN® Roast Beef Hash and chipotle pepper. Cook until the hash is heated and well mixed with the rest of the ingredients, about 2 or 3 minutes.
- Heat tortillas in a skillet, turning once, until they are soft and can be folded without breaking.
- Heat vegetable oil in a skillet over medium heat.
- Spoon 2 tablespoons of the hash filling and 1 1/2 tablespoons of mozzarella cheese on each tortilla. Fold tortillas in half. Fry in vegetable oil until quesadillas are golden and crispy, about 3 minutes on each side. Transfer to a paper towel-lined plate.
- Mix cilantro and onions together in a small bowl.
- Serve the quesadillas with salsa, sour cream, onions, and cilantro. Enjoy!
- You can fry up to 4 quesadillas at the same time in a large pan.
- For a lighter version lightly coat the skillet with cooking spray to cook the quesadillas.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 472 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 7 g |
| Protein | 20 g |
| Saturated Fat | 11 g |
| Sodium | 1067 mg |
| Sugars | 5 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Doubled the recipe, but only used 1/2 can of the chiles in adobo and no Serrano peppers (my family doesn’t like spice) I thought it was missing a little spice but they still turned out amazing! They taste almost identical to Argentinian Empanadas. (I can see why they didn’t call them that though). My only suggestion would be to serve them with chimichurri (or really any other sauce, or guac) and not sour cream. Also to make them (slightly) more authentic, don’t add the adobo to the meat but use it as a dipping sauce, since usually empanadas aren’t spicy to begin with.
The entire family loved this! I made it exactly by the recipe and it was delicious.
These were delicious! I used some left over homemade beef hash that I used up. I also used Monterey jack cheese instead of Mozzarella, since that was on hand. We will have these again.
Mmmmm . . . these were delicious! I made these for a quick weeknight dinner, and everyone gobbled them up. The flavors all work so well together. Really tasty!
Who would have thought corned beef hash in a quesadilla would turn out so good? We loved them!
Without going overboard I can’t say enough about this recipe. Fantastic flavors. These are a must make. Warm your tortillas in a tortilla warmer in the microwave for 1 to 1 1/2 minutes to make them pliable when folding prior to frying. I will try the cooking spray and a comal next time.