Notes
Ingredients
Calories: 470 · Protein: 28 g · Carbohydrates: 30 g · Fat: 26 g · Fiber: 2 g · Sugar: 3 g
- 1 lb ground beef (80–85% lean)
- ½ onion, finely diced
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp salt
- 2 tbsp tomato paste (or 3 tbsp salsa)
- 2 tbsp water
- 2½ cups shredded Monterey Jack and cheddar blend
- 4 large flour tortillas
- 2 tbsp butter, for the pan
- Optional: diced bell pepper, black beans, jalapeño, cilantro
- To serve: salsa, sour cream, guacamole
- Brown the ground beef and onion in a skillet over medium high heat, 5–7 minutes, until cooked to 160°F. Drain excess grease.
- Stir in the chili powder, cumin, garlic powder, oregano, salt, tomato paste, and water. Simmer 2–3 minutes until saucy.
- Melt a little butter in a skillet over medium heat. Lay a tortilla down, add cheese over half, then beef, then more cheese. Fold over.
- Cook 2–3 minutes per side, pressing gently, until golden and crisp and the cheese melts.
- Rest 1 minute, then cut into wedges. Repeat with remaining tortillas and serve with toppings.
- Drain the beef well; excess grease makes quesadillas soggy.
- Put cheese on both sides of the filling so it acts as glue.
- Freshly shredded cheese melts creamier than pre shredded.
- Reheat in a skillet, oven, or air fryer to keep them crispy.
- Refrigerate leftovers 3–4 days.
- Freeze assembled uncooked quesadillas up to 2 months; cook from frozen.
- Reheat in a skillet or air fryer, not the microwave.
Calories: 470 · Protein: 28 g · Carbohydrates: 30 g · Fat: 26 g · Fiber: 2 g · Sugar: 3 g