Three Chile Quesadillas

6 quesadillas
Prep Time:
Total Time:
Three Chile Quesadillas: My dream quesadilla with beef, beans, and mushrooms plus a just-spicy-enough three chile spice mix! |
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2 pounds ground beef or mushrooms (I did 1 pound of each)
Various chiles, dried or canned
1/2 onion, diced
2 cloves garlic, minced
1 12 ounce can black beans
4 Tablespoons oil
6 large tortillas (I used the very large ones made for wraps)
12-16 ounces shredded cheese, cheddar is always good
Salt and pepper


Fresh salsa
Greek yogurt or sour cream


1) Cut portabella mushroom into chunky cubes.

2) Let any dried peppers soak in hot water for a few minutes the dice.

3) Crunch up the entire Arbol pepper. Use the skin and the seeds. Add these to a large skillet with a few tablespoons of oil and crank up the heat to medium-high.

4) Let simmer in the oil for a few minutes.

5) After a few minutes, add onions and garlic. Then add mushrooms (or beef) and chipotle peppers.

6) After about 6 minutes mushrooms will start to be cooked down and/or beef browned.

7) Add in black beans. Taste for salt and pepper also.

8) Lay each tortilla out, add a bit of cheese to one half, then pile on filling and finally top it with some more cheese.

9) In a 350 degree oven, cooked each quesadilla for a minute or two open-faced which helps melt the cheese well. Then take it out and fold over the half of the tortilla without filling on it. Then back in the oven for another 5 minutes or so.

10) After a few minutes, flip the quesadilla and cook it for a few more minutes.

11) Serve topped with salsa, guacamole, Greek yogurt of sour cream.