Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (about 10 oz / 280 g) cooked shredded lamb
- 1 1/2 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, pinch cinnamon
- 2 Tbsp tomato paste + 1/3 cup (80 ml) broth or water
- 1 small red onion, thinly sliced
- 2 bell peppers (red and/or green), thinly sliced
- 2 cloves garlic, minced
- 2 cups (about 200 g) shredded melting cheese (Monterey Jack, cheddar, or similar)
- 4 large (10-inch) flour tortillas
- 3 Tbsp oil or butter, divided; salt, pepper, lime
- Optional: cilantro, sour cream, salsa, jalapeño
Do This
- 1. Prep onion, peppers, garlic, and shred cheese if needed. Warm a large skillet over medium heat.
- 2. In the skillet, combine shredded lamb with cumin, smoked paprika, oregano, cinnamon, tomato paste, broth, salt, and pepper. Cook 3–5 minutes until hot and saucy; stir in lime juice and set aside.
- 3. In the same pan, add a little oil and sauté onion and peppers with a pinch of salt until softened and lightly browned, 5–7 minutes. Add garlic for the last 30 seconds. Transfer to a bowl.
- 4. To assemble each quesadilla, sprinkle cheese over half of a tortilla, add a layer of lamb, then peppers and onions, then more cheese. Fold tortilla over.
- 5. Heat a thin layer of oil or butter in a clean skillet over medium. Cook each quesadilla 2–4 minutes per side until golden, crisp, and cheese is melted.
- 6. Rest 1–2 minutes, then cut into wedges.
- 7. Serve hot with lime wedges, cilantro, sour cream, and salsa.
Why You’ll Love This Recipe
- Perfect way to turn leftover lamb into something completely new, bold, and exciting.
- Deep cumin-spiced lamb flavor balanced by sweet peppers, onions, and plenty of melty cheese.
- Quick and easy skillet method with no special equipment required.
- Endlessly customizable with different cheeses, toppings, and heat levels.
Grocery List
- Produce: 1 small red onion, 2 bell peppers (red and green), 2 cloves garlic, 1 lime, fresh cilantro, optional jalapeño, optional ingredients for serving (tomatoes, onion, chilies for salsa or pico).
- Dairy: Shredded melting cheese (Monterey Jack, mild cheddar, Oaxaca, or mozzarella), sour cream or Greek yogurt (optional).
- Pantry: Cooked shredded lamb, flour tortillas (10-inch), olive oil or neutral oil, butter (optional), tomato paste, chicken or beef broth (or water), ground cumin, smoked paprika, dried oregano, ground cinnamon, salt, black pepper, hot sauce or salsa (optional).
Full Ingredients
For the cumin-spiced lamb
- 2 cups cooked shredded lamb (about 10 oz / 280 g), from roast or slow-cooked lamb
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander (optional but delicious)
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons tomato paste
- 1/3 cup (80 ml) low-sodium chicken or beef broth (or water)
- 1 tablespoon fresh lime juice (about 1/2 lime)
For the onions and peppers
- 1 tablespoon olive oil (or other neutral cooking oil)
- 1 small red onion, halved and thinly sliced
- 1 red bell pepper, seeded and thinly sliced into strips
- 1 green bell pepper, seeded and thinly sliced into strips
- 2 cloves garlic, minced
- Pinch of salt, to taste
For assembling and cooking the quesadillas
- 4 large (10-inch) flour tortillas
- 2 cups (about 200 g) shredded melting cheese, such as Monterey Jack, mild cheddar, Oaxaca, or a mix
- 2 tablespoons butter, divided, or additional oil for griddling
- Extra lime wedges, for serving
Optional toppings for serving
- Fresh cilantro leaves, roughly chopped
- Sour cream or Greek yogurt
- Salsa, pico de gallo, or salsa verde
- Pickled red onions
- Fresh sliced jalapeño or hot sauce
Step-by-Step Instructions
Step 1: Prep and organize your ingredients
Gather all ingredients so they are within easy reach. Thinly slice the red onion and bell peppers into strips. Mince the garlic. Shred the cheese if it is not pre-shredded. If your cooked lamb is in large chunks, use two forks or your fingers to pull it into bite-sized shreds.
Set out the tortillas, butter or oil for cooking, and any toppings you plan to serve (cilantro, sour cream, salsa, lime wedges). Having everything prepped makes the actual cooking fast and stress-free.
Step 2: Season and warm the shredded lamb
Place a large skillet (10–12 inch, preferably nonstick or cast iron) over medium heat. Add the shredded lamb, ground cumin, smoked paprika, ground coriander (if using), ground cinnamon, dried oregano, salt, and black pepper. Stir to evenly coat the lamb in the spices.
Add the tomato paste and broth (or water). Stir well, breaking up any clumps of tomato paste so it blends into a saucy coating. Cook for 3–5 minutes, stirring occasionally, until the lamb is hot, moist, and fragrant, and most of the liquid has reduced to a thick glaze. Taste and adjust seasoning with more salt or pepper if needed, then stir in the lime juice. Transfer the lamb to a bowl and wipe out the skillet if there are any burnt bits.
Step 3: Sauté the onions and peppers
Return the skillet to medium heat and add 1 tablespoon olive oil. When the oil is hot and shimmering, add the sliced red onion and bell peppers along with a pinch of salt. Cook, stirring occasionally, for 5–7 minutes until the vegetables are softened and lightly browned in spots. You want a little bit of char for sweetness and flavor.
Add the minced garlic and cook for 30 seconds to 1 minute more, just until fragrant. Remove the pan from the heat and transfer the onions and peppers to a separate bowl. Wipe out the skillet again if needed before griddling the quesadillas.
Step 4: Assemble the quesadillas
Lay out the flour tortillas on a clean work surface. You will be folding each into a half-moon, so build the filling on one half of each tortilla.
For each tortilla, sprinkle about 1/4 cup of shredded cheese over one half, leaving a 1–1.5 cm (about 1/2 inch) border around the edge. Add a generous layer of cumin-spiced lamb (about 1/2 cup), then top with some of the sautéed onions and peppers. Finish with another 1/4 cup of cheese over the vegetables. The cheese on both the bottom and top helps glue everything together.
Fold the empty half of the tortilla over the filling to make a half-moon shape. Gently press down so the filling is evenly distributed toward the edges without spilling out.
Step 5: Griddle until crisp and melty
Place the skillet over medium heat. Add about 1/2 tablespoon butter (or oil) and let it melt and coat the pan. Place one or two folded quesadillas in the skillet, depending on the size of your pan; do not overcrowd.
Cook for 2–4 minutes on the first side, pressing gently with a spatula to encourage even browning and melting. When the bottom is golden brown with some darker spots and the cheese at the edge looks melty, carefully flip. Cook the second side for another 2–3 minutes until equally golden, crisp, and the cheese is fully melted.
If the tortillas are browning too quickly before the cheese melts, reduce the heat to medium-low. Repeat with the remaining quesadillas, adding more butter or oil as needed. Keep finished quesadillas warm on a baking sheet in a low oven (about 200°F / 95°C) if you like.
Step 6: Slice, garnish, and serve
Transfer cooked quesadillas to a cutting board and let them rest for 1–2 minutes (this helps the cheese set slightly so the filling does not spill out). Use a sharp knife or pizza cutter to slice each half-moon into 3–4 wedges.
Arrange on a platter or individual plates. Garnish with chopped cilantro and serve with lime wedges on the side. Add sour cream or Greek yogurt, salsa or pico de gallo, pickled red onions, and sliced jalapeños or hot sauce as desired. Serve immediately while the tortillas are crisp and the cheese is still gooey.
Pro Tips
- Use flavorful cooked lamb: Leftover roast lamb shoulder or leg works beautifully. If your lamb is very plain, do not skimp on the cumin and smoked paprika to build depth.
- Keep the filling fairly dry: You want the lamb moist, not watery. If it looks soupy, simmer a bit longer to reduce; excess liquid will make soggy quesadillas.
- Cheese choice matters: Monterey Jack, mild cheddar, or Oaxaca melt smoothly and give a nice stretch. A mix of Jack and cheddar gives both melt and flavor.
- Medium heat is your friend: Too high and the tortillas burn before the cheese melts; too low and they dry out. Medium to medium-low usually gives a crisp exterior and gooey interior.
- Work in batches: Crowding the pan steams the quesadillas. Cook one or two at a time for the crispiest results, keeping finished ones warm in a low oven if serving a crowd.
Variations
- Extra-spicy chipotle lamb: Add 1–2 teaspoons finely minced chipotle in adobo (plus a spoonful of the sauce) to the lamb along with the tomato paste for a smoky heat.
- Greek-inspired lamb quesadillas: Swap half the cheese for crumbled feta, add a sprinkle of dried oregano to the peppers and onions, and serve with tzatziki and cucumber slices.
- Veg-forward version: Add a handful of baby spinach or thinly sliced zucchini to the pepper and onion mixture during the last 2–3 minutes of cooking for extra vegetables.
Storage & Make-Ahead
For best texture, quesadillas are ideal right off the skillet, but they do keep surprisingly well:
You can make the cumin-spiced lamb and the sautéed onions and peppers up to 3 days ahead. Store each component in an airtight container in the refrigerator. Reheat in a skillet until hot and then assemble and cook the quesadillas fresh when ready to eat.
Leftover cooked quesadillas can be cooled completely, then stored in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet over medium heat for 3–4 minutes per side, or in a 350°F (180°C) oven for about 10 minutes, until hot and crisp again. They can also be frozen (wrapped tightly) for up to 2 months; reheat from frozen in a 350°F (180°C) oven for 15–20 minutes, flipping once halfway through.
Nutrition (per serving)
Approximate values per serving (one large quesadilla, without optional toppings): about 700 calories; 36 g protein; 45 g carbohydrates; 45 g fat; 3–4 g fiber; 1,000–1,200 mg sodium (varies with cheese and broth). These numbers are estimates and will change with the exact brands and toppings you use.
