- ½ tablespoon olive oil
- pound ground beef I use ‘extra lean’
- teaspoon chili powder
- teaspoon chipotle chili powder
- ½ teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper powder or to taste, optional
- tablespoon tomato paste
- tablespoon unsalted beef stock/broth
- ounces shredded cheese blend ) about 3 cups (or combination of cheddar, Monterey jack and pizza mozzarella
- flour tortillas mine were about 7 to 8 inches in diameter
- Cooking spray or oil to grease pan
- INSTRUCTIONS
- Preheat oven to 200 degree Fahrenheit . to keep quesadillas warm while cooking batches
- Heat olive oil in a pan over medium heat. I used non-stick pan
- Once oil is hot, add ground beef, chili powder, chipotle powder, oregano, cumin, garlic powder, onion powder, salt, pepper and cayenne pepper powder . Heat until cooked through, breaking into crumbles with a wooden spoon, about 8 to 10 minutes or so. Stir in tomato paste and stock/broth and cook 1 to 2 minutes more. if using
- Remove beef from pan into a bowl. If there is any excess grease drain/remove.
- 8 ounces (or
- 2 cups) of cheese among all tortillas . on one side of them
- 4 ounces (or
- 1 cup of cheese).
- Also if your tortillas are smaller or larger than the size I used, the quantity you yield may vary.
- 1 cup (or
- 4 ounces) of cheese on top of ground beef. Fold tortilla over so you have a half moon shape.
- Working in batches , spray cooking spray into pan and cook quesadillas for about 2 minutes per side until golden brown and cheese is melted . While continuing batches, place cooked quesadillas on a baking sheet in preheated oven to keep warm. about 2 quesadillas per batch
- Cut each half moon in half. Serve with salsa, guacamole and/or sour cream. Enjoy! quesadilla
- Note: If you have any leftovers properly store in an airtight container in the refrigerator and use within 2 to 4 days, reheating when ready to enjoy.
