Meaty Quesadillas

2015-02-05
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

    813
  • Fat

    48 grams
  • Saturated Fat

    23 grams
  • Cholesterol

    155 milligrams
  • Sodium

    1,889 milligrams
  • Carbohydrate

    43 grams
  • Fiber

    3 grams
  • Protein

    52 grams

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 3 cloves garlic, minced
  • 1 teaspoon ancho chili powder
  • 1 pound lean ground beef or lamb
  • 1 tablespoon finely chopped fresh oregano
  • Kosher salt and freshly ground pepper
  • 4 scallions, thinly sliced
  • 4 10-inch flour tortillas
  • 3 1/2 cups shredded muenster or monterey jack cheese
  • Fresh salsa and/or sour cream, for serving

Method

Step 1

Heat the olive oil in a large skillet over medium heat. Add the garlic and chili powder and cook 1 to 2 minutes. Add the beef, oregano, 1 teaspoon salt, and pepper to taste. Cook, breaking up the meat with a spoon, until it is no longer pink, about 2 minutes. Add the scallions and cook 5 to 6 more minutes.

Step 2

Heat a large griddle or skillet over medium heat. Brush 1 side of each tortilla with olive oil. Place 2 tortillas on the griddle (or 1 if using a skillet), oiled-side down, and scatter about one-quarter of the cheese on each. Cook until the bottoms are golden brown and the cheese is melted. Put about a quarter of the beef mixture on half of each tortilla and fold into a half-moon. Continue to cook until the quesadillas are crisp, turning once. Repeat to make 4 quesadillas.

Step 3

Cut into wedges and top with salsa and/or sour cream.

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