Ground Beef Quesadillas
Spiced ground beef with tomato paste and a cheddar, Monterey Jack and mozzarella blend, folded into flour tortillas and pan-fried golden and crisp. Makes 12 pieces.
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Ingredients
- 1/2 tablespoon olive oil
- 1 pound ground beef extra lean works well
- 1 teaspoon chili powder
- 1 teaspoon chipotle chili pepper ground
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon cayenne pepper ground, optional
- 1 tablespoon tomato paste
- 2 tablespoons beef broth unsalted, low-sodium or regular
- 12 ounces shredded cheese about 3 cups, divided; a blend of cheddar, Monterey Jack and mozzarella
- 6 flour tortillas about 7 to 8 inches across
- 2 tablespoons vegetable oil for the pan, about 2 teaspoons per batch
- salsa, guacamole or sour cream for serving, optional
Instructions
- Heat the oven to 200°F. It keeps the finished quesadillas warm while you cook the rest in batches.
- Heat the olive oil in a large non-stick frying pan (10-inch or 12-inch) over medium heat. Add the ground beef, chili powder, chipotle, oregano, cumin, garlic powder, onion powder, salt, black pepper and cayenne if using. Cook for 8 to 10 minutes, breaking the beef into small pieces and stirring occasionally, until it is browned all the way through with no pink left and reaches 160°F on a food thermometer.
- Stir in the tomato paste and beef broth and cook for 1 to 2 minutes more, until the broth is absorbed. Move the beef to a bowl and drain off any excess grease.
- Divide 8 ounces (2 cups) of the cheese among the tortillas, over one half of each. Spoon the beef over the cheese, then sprinkle the remaining 1 cup (4 ounces) of cheese on top. Fold each tortilla over into a half-moon.
- Wipe out the pan, add about 2 teaspoons of vegetable oil and heat it over medium-low heat, swirling to coat. Cook two quesadillas for about 2 minutes, carefully flip them, and cook for another 2 minutes, until golden brown and crispy outside and the cheese is melted. Watch closely so they don't burn.
- Move the cooked quesadillas to a sheet pan in the warm oven. Repeat with the rest, adding more oil to the pan between batches as needed.
- Cut each quesadilla in half to make 12 pieces. Serve with salsa, guacamole or sour cream.
Notes
Keep the heat on the lower side and watch closely so the tortillas brown without burning. Drain any excess grease so the filling stays dry. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 284kcalCarbohydrates: 12.9gProtein: 15.8gFat: 18.7gSodium: 454mgFiber: 1.1gSugar: 1g