Taco Quesadillas
(from castro15’s recipe box)
Leave the quesadilla whole, top them with lettuce and pico, then fold them like a taco and dig in!
Use flour tortillas instead of corn.
Serve with salsa, guacamole, and/or sour cream
Categories: Mexican
Ingredients
- 1 1/2 lbs. ground beef
- 2 heaping tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 3 tbsp tomato paste
- 3/4 tsp kosher salt, plus more to taste
- Butter, for frying
- 8 corn tortillas
- 12 oz. Monterey Jack, grated
- Shredded lettuce, for serving
- Pico de gallo, for serving
Directions
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In a large skillet over medium-high heat, brown the ground beef. Drain the excess fat. Add the chili powder, cumin, cayenne, tomato paste, salt and 1 cup water, then stir to combine. Simmer for a few minutes for the flavors to blend.
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Heat a separate skillet over medium heat and smear butter on the surface. Place a tortilla in the skillet. Top it with a generous amount of the cheese then cover the surface with beef. Sprinkle on a little more of the cheese, then place another tortilla on top. By now the edges of the bottom tortilla should be sizzling, so flip the quesadilla over with a spatula.
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Let the second side cook until the cheese is melted and the edges are sizzling. Remove the quesadilla from the pan and repeat with the remaining tortillas.
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Slice the quesadillas in half. Serve two or three halves on a plate and top with lettuce and pico de gallo.