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Crunchy Roast Beef Quesadilla Wraps

Crunchy Roast Beef Quesadilla Wraps image

Photo: Alison Miksch; Prop Styling: Audrey Davis; Food Styling: Cat Steele

Active time 30 mins
Total time 1 hr
Yield

Serves 10 (serving size: 1 quesadilla wrap, about 1 1/2 Tbsp. Lime Crema)

Meet the tasty, more sophisticated version of a crunch wrap supreme. These wraps are crispy, chewy, and flavorful thanks to layers of tortilla, cheese, beef, and crushed tortilla chips. Mexican cream and Chihuahua cheese can be found in Latin food markets. If you can't find them, substitue creme fraiche and cheddar jack. 

Ingredients

Lime Crema

  • 1/2 cup mayonnaise
  • 1/2 cup Mexican crema
  • 1 teaspoon lime zest plus 1/4 cup fresh juice (from 2 limes)

Quesadilla Wraps

  • 1 jalapeño chile, halved lengthwise and seeds removed
  • 1 poblano chile, halved lengthwise and seeds removed
  • 1 small white onion, quartered and sliced
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 8 ounces Cheddar-Jack cheese or Chihuaua cheese, shredded (about 2 cups)
  • 10 (10-in.) flour tortillas
  • 1 1/2 pounds Perfect Roasted Beef Tenderloin
  • 1/2 cup crushed tortilla chips

How to Make It

  1. Prepare the Lime Crema: Stir together mayonnaise, Mexican crema, lime zest, and lime juice in a bowl until well combined. Cover and chill until ready to use.

  2. Prepare the Quesadilla Wraps: Preheat grill to high (450°F to 550°F). Toss jalapeño chile, poblano chile, and onion with 1 tablespoon of the oil; place on oiled grates. Grill until tender and charred, 3 to 5 minutes per side; chop.

  3. Stir together beans, cilantro, vinegar, salt, cumin, chopped chiles, chopped onion, and remaining 1 tablespoon oil in a medium bowl.

  4. Sprinkle 2 tablespoons of the cheese down center of each tortilla. Top each with 3 ounces Beef and 2 tablespoons black bean mixture; sprinkle evenly with remaining cheese and crushed chips.

  5. Fold 1 side of 1 tortilla to the center, partially covering filling. Take the right corner of the fold, and bring in to the center. Continue around tortilla, folding corners to the center, to create a hexagon. Repeat with remaining tortillas.

  6. Heat a large nonstick skillet over medium. Place 2 filled tortillas, folded sides down, in skillet, and cook until golden brown, 3 to 4 minutes. Flip carefully, and cook until browned, about 3 more minutes. Repeat procedure with remaining tortillas. Serve immediately with Lime Crema.