Cheesy Ground Beef Quesadillas

Cheesy Ground Beef Quesadillas

Ingredients:

• 1/2 tablespoon olive oil
• 1 pound ground beef
• 1 teaspoon chili powder
• 1 teaspoon chipotle pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon ground cayenne pepper (optional, to taste)
• 1 tablespoon tomato paste
• 2 tablespoons unsalted beef broth (or low-sodium or regular)
• 12 ounces mixed grated cheese (about 3 cups; a blend of cheddar, Monterey jack, and mozzarella)
• 6 flour tortillas (approximately 7 to 8 inches in diameter)
• 2 tablespoons vegetable oil (for frying, approximately 2 teaspoons per batch)

Instructions:

1. Preheat the oven to 200°F (to keep the quesadillas warm while cooking).
2. Heat olive oil in a non-stick skillet (10 or 12 inches) over medium heat.
3. Once the oil is hot, add ground beef, chili powder, chipotle pepper, oregano, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Cook until the beef is fully cooked, breaking it apart with a wooden spoon, for about 8 to 10 minutes. Add tomato paste and broth, cooking for an additional 1 to 2 minutes.
4. Transfer the cooked meat to a bowl. If there is excess grease, drain it.
5. Spread about 8 ounces (or 2 cups) of cheese evenly among all the tortillas on one side. Reserve the remaining 4 ounces (or 1 cup) of cheese.
6. Spoon the cooked meat over the cheese on each tortilla, then sprinkle the remaining cheese on top of the meat. Fold each tortilla in half to form a half-moon shape.
7. Heat about 2 teaspoons of vegetable oil in a non-stick skillet (10 or 12 inches) over medium-low heat. Ensure the entire surface is coated with oil.
8. Cook the quesadillas in batches, two at a time, for approximately 2 minutes on each side or until golden brown and crispy on the outside, and the cheese has melted inside. Be vigilant to prevent burning. Transfer the cooked quesadillas to a baking sheet and keep them warm in the preheated oven while cooking the remaining batches.
9. Repeat the process until all quesadillas are cooked.
10. Once done, cut each half-moon quesadilla into halves, yielding 12 pieces. Serve with salsa, guacamole, and/or sour cream.

Note: Store any leftovers in an airtight container in the refrigerator and consume within 2 to 4 days. Reheat before serving. Enjoy!