Mexican Beef and Jalapeño Quesadillas

Recipe from the new cookbook, Gordon Ramsay Quick & Delicious

Serves 4

2 tablespoons olive oil, plus extra for brushing

1 onion, peeled and diced

2 garlic cloves, peeled and crushedMexica

1 pound ground beef

2 teaspoons paprika

2 teaspoons ground cumin

1 (14-ounce) can of diced tomatoes

1 (14-ounce) can of kidney beans, drained and rinsed

4 (10-inch) flour tortillas

3 ounces grated mozzarella cheese

3 ounces grated Cheddar cheese

4 spring onions, trimmed and sliced

1/4 cup pickled jalapeño

Sea salt and freshly ground black pepper

Sour cream, to serve


For the salsa

4 tomatoes, diced

1 red onion, peeled and finely diced

Large handful of cilantro, roughly chopped

Juice of 1 lime


My kids love these chile quesadillas—they’re always gone minutes after they hit the table. But my lot, especially Jack, like things particularly hot and spicy, so go easy on the jalapeños if you’re feeding a more sensitive crowd, or leave them out altogether. Making the salsa from scratch might seem like an added hassle, but it’s definitely worth it.


  1. 1. Preheat the oven to 425°F. Line two large baking sheets with parchment paper.

2. Place a large nonstick frying pan over high heat. Add the oil and onion and cook for 2–3 minutes, until the onion has softened. Add the garlic and cook for 2 minutes, then crumble in the ground beef. Cook over high heat for 4–5 minutes, until the beef is lightly browned.

3. Stir in the spices and cook for 1–2 minutes. Add the canned tomatoes, cook for 2 minutes, then remove from the heat. Stir in the kidney beans and season to taste.

4. Lightly brush one side of a tortilla with extra oil and place on a prepared sheet, oiled side down. Sprinkle a little cheese over one half and spread a quarter of the beef mixture on top. Scatter some spring onions, jalapeños, and cheese on top before folding over the tortilla. Repeat for the remaining tortillas.

5. Press them down firmly and place on the two highest shelves of the oven for 10–15 minutes, until golden brown.

6. While the quesadillas are cooking, mix all the salsa ingredients in a bowl and season to taste.

7. Remove the quesadillas from the oven and cut into wedges before serving with a dollop of sour cream and some salsa on the side.