Chef Pam Smith Aussie Grassfed Taco Beef Quesadilla “Pockets”

  • Prep time 0Min
  • Cook time 0Min
  • Technique Pan Fry / Saute
  • Meat Beef
  • Cut Ground
  • Serves 0

A warm, melty quesadilla is a perfect way for you or the kids in your life to step up your Taco Bar fixings for a memorable and enviable protein and plant-packed snack (or breakfast or lunch!)! This viral TikTok “pocket” technique makes it easy and fun to make – and to eat – with all the ingredients in every bite!


6 inch whole wheat flour tortilla, such as Olé High Fiber or Mission

2 tablespoons shredded cheddar cheese

2 tablespoons salsa or guacamole

2 tablespoons Aussie Grassfed Taco Beef (see original Taco Bar recipe)

2 tablespoons Zesty Black Beans or drained black beans (see original Taco Bar recipe)

Garnish: Tailgate Taco Bar Toppings, optional


  1. Using a sharp knife or kitchen shears, cut the tortilla halfway through on one side.

  2. Sprinkle ½ tablespoon shredded cheddar cheese over the entire round, and then add your fillings to each quadrant of the circle, ending with the remaining 1 ½ tablespoons cheese.

  3. Starting from one of your cut corners, fold each corner in so each filling has its own little pocket.

  4. Cook it on a heated skillet on both sides (or in a panini press) until browned and cheese is melted. If in a traditional skillet, I like to use a grill press while cooking to flatten.

  5. Serve cut in half and place on plate, serving with other Tailgate Taco Bar Toppings leftovers as desired.