Ingredients
For the Beef Filling:
- 1 pound ground beef (80/20 recommended)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning (or 3 tablespoons homemade)
- ¼ cup water
- 4 ounces cream cheese, softened
- 1 can (4 ounces) diced green chiles, drained
- Salt and pepper to taste
For Assembly:
- 4 large (10-inch) flour tortillas
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons butter, melted
- 1 tablespoon flour mixed with 1 tablespoon water (slurry for sealing)
For Serving (Optional):
- Sour cream
- Pico de gallo or salsa
- Guacamole
- Chopped cilantro
Instructions
- Cook the beef filling: In a large skillet over medium-high heat, cook the ground beef and diced onion, breaking up the meat with a spoon, until browned and onion is softened (5-7 minutes). Drain excess fat. Add minced garlic and cook for 1 minute until fragrant.
- Season the meat: Sprinkle in taco seasoning, add ¼ cup water, and stir to combine. Simmer for 2-3 minutes until liquid is mostly absorbed. Remove from heat and let cool for 5 minutes. Cooling prevents the cream cheese from becoming greasy.
- Add cream cheese: Transfer the slightly cooled beef mixture to a medium bowl. Add softened cream cheese and drained diced green chiles. Stir until fully combined and cream cheese is melted into the meat. Season with salt and pepper to taste. The cream cheese creates that signature “bomb” creaminess.
- Prepare the tortillas: Lay a large flour tortilla flat on a clean work surface. Sprinkle about ¼ cup Monterey Jack cheese evenly over one half, leaving a ½-inch border around the edge.
- Add the filling: Spoon a quarter of the beef mixture over the cheese. Top with another ¼ cup sharp cheddar cheese.
- Seal the bomb: In a small bowl, mix 1 tablespoon flour with 1 tablespoon water to create a slurry. Brush a small amount along the edges of the tortilla. This acts as glue for a secure seal. Gently fold the empty half over the filling to create a half-moon shape. Press firmly to seal. Use a fork to crimp the edges tightly, just like a pie crust.
- Repeat: Assemble the remaining three quesadilla bombs using the same method.
- Cook the bombs: Heat a large non-stick skillet or griddle over medium heat. Brush the outside of each assembled bomb generously with melted butter.
- Fry until golden: Place 1-2 bombs in the hot skillet, sealed-side down first. Cook for 2-3 minutes per side until deeply golden brown, crispy, and the cheese inside is fully melted. The bomb should feel firm and slightly puffed.
- Rest and serve: Transfer cooked bombs to a cutting board and let rest for 2-3 minutes. This crucial step allows the molten cheese to set slightly, preventing it from all gushing out when cut. Slice each bomb in half and serve immediately with sour cream, pico de gallo, guacamole, and chopped cilantro.
Notes
- Sealing is Key: Don’t skip the flour-water slurry and fork crimping. This ensures your bomb stays sealed and all the cheesy goodness stays inside during cooking.
- Cool the Filling: Allowing the beef to cool slightly before adding cream cheese prevents the cream cheese from turning greasy and ensures a smooth, creamy texture.
- Make Ahead: You can fully assemble the quesadilla bombs (through Step 7) up to 24 hours in advance. Keep covered in the refrigerator and add 1-2 minutes to cooking time.
- Baking Option: Brush assembled bombs with oil and bake at 400°F for 10-12 minutes, flipping halfway, for a hands-off cooking method.
- Spice Level: For extra heat, use pepper jack cheese instead of Monterey Jack, add a diced jalapeño to the beef filling, or serve with hot salsa.
- Storage: Store leftover cooked bombs in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Pan Frying
- Cuisine: Mexican-American, Tex-Mex
- Diet: None Selected