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Cheesy Ground Beef Quesadillas

Cheesy Ground Beef Quesadillas

Here I’ll share with you a few tips and tricks to creating beef quesadillas which are crispy on the outside and bursting with flavour on the inside. These Cheesy Ground Beef Quesadillas are made with a homemade spice mix, two different cheeses and bulked out with black beans and red pepper

INGREDIENTS :
  • 6 flour tortillas -mine were about 7 – 8 inch diameter
  • 12 oz shredded cheese blend -about 3 cups (or combination of cheddar, monterey jack and pizza mozzarella)
  • 2 tbsp unsalted beef stock
  • 1 tsp chipotle chili powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1 tbsp tomato paste
  • 1/2 tsp oregano
  • 1 tsp chili powder
  • 1 lb ground beef -I used ‘extra lean’
  • cooking spray - to grease pan
  • 1/2 tbsp olive oil



INSTRUCTIONS :
  • Number one : Preheat oven to 200 F (to keep quesadillas warm while cooking batches).
  • Number two : In a pan (I used non stick) on medium heat add olive oil.
  • Number three : When shimmering, add ground beef, chili powder, cumin, oregano, cayenne, garlic powder, onion powder, salt and pepper. Heat until cooked through, breaking into crumbles with a wooden spoon, about 8-10 minutes. Stir in tomato paste and stock and cook 1 -2 minutes more.
  • Number four : Remove beef from pan into a bowl. If there is any excess grease drain/remove.
  • Number five : Distribute about 8 ounces (or 2 cups) of cheese among all tortillas  (on one side of them). NOTE: reserve the remaining 4 ounces (or cup of cheese).
  • Number six : Also, if your tortillas are smaller or larger than the size I used, the quantity you yield will vary.
  • Number seven : Distribute ground beef on top of cheese.  Then, sprinkle remaining 1 cup (or 4 ounces) of cheese on top of ground beef. Fold tortilla over so you have a half moon shape.
  • Number eight : Working in batches (about 2 quesadillas per batch), spray cooking spray into pan and cook quesadillas (on medium low heat) for about 2 minutes per side until golden brown and cheese is melted (carefully turning and watching to ensure they don't burn). While continuing batches, place cooked quesadillas on a baking sheet in preheated oven to keep warm.
  • Number nine : Cut each half moon in half. Serve with salsa, guacamole and/or sour cream. Enjoy!


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