Cabot Extra Sharp Cheddar isn’t just holding everything together—it brings bold, tangy flavor and the kind of melt that makes every bite better. Paired with seasoned beef, crispy tortilla chips, and classic taco toppings, it turns a familiar quesadilla into something with a serious crunch.
Beef Crunch Wrap Quesadilla with Cabot Extra Sharp Cheddar
Ingredients:
- 1 lb ground beef (80/20 or 85/15)
- 1 tbsp taco seasoning
- 2 tbsp water
- 4 large flour tortillas
- 2 cups shredded Cabot Extra Sharp Cheddar
- 1 cup crushed tortilla chips (or 4 tostada shells, broken into pieces)
- 1/2 cup sour cream
- 1/2 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 2 tbsp sliced jalapeño (optional)
- Cooking spray or 1 tbsp butter
Directions:
- Brown the ground beef in a skillet over medium-high heat. Drain excess grease.
- Stir in taco seasoning and water. Simmer for 2-3 minutes until thickened.
- Lay one tortilla flat. Sprinkle about 1/2 cup Cabot Extra Sharp Cheddar over half of the tortilla. Add half of the seasoned beef. Sprinkle crushed tortilla chips for crunch. Add a dollop of sour cream or another sauce. Top with lettuce, tomatoes, onion, and jalapeño if using. Add another generous handful of Cabot Extra Sharp Cheddar.
- Fold the empty half of the tortilla over the filling. Repeat for the other quesadillas.
- Heat a large skillet or griddle over medium heat. Lightly butter or spray the pan. Cook each quesadilla for 3-4 minutes per side until golden brown and the Cabot Extra Sharp Cheddar is fully melted. Press gently with a spatula while cooking for an extra crispy exterior.