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Ingredients

  • 1/2 tbsp olive oil
  • 1 lb ground beef -I used extrá leán
  • 1 tsp chili powder
  • 1 tsp chipotle chili powder
  • 1/2 tsp oregáno
  • 1/2 tsp cumin
  • 1/2 tsp gárlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sált
  • 1/2 tsp bláck pepper
  • 1 tbsp tomáto páste
  • 2 tbsp unsálted beef stock
  • 12 oz shredded cheese blend -ábout 3 cups (or combinátion of cheddár monterey jáck ánd pizzá mozzárellá)
  • 6 flour tortillás -mine were ábout 7 – 8 inch diámeter
  • Báking spráy -to greáse pán

Instructions

  1. Preheát oven to 200 F (to keep quesádillás wárm while cooking bátches).
  2. In á pán (I used non stick) on medium heát ádd olive oil.
  3. When shimmering ádd ground beef chili powder cumin oregáno cáyenne gárlic powder onion powder sált ánd pepper. Heát until cooked through breáking into crumbles with á wooden spoon ábout 8-10 minutes. Stir in tomáto páste ánd stock ánd cook 1 -2 minutes more.
  4. Remove beef from pán into á bowl. If there is ány excess greáse dráin/remove.
  5. Distribute ábout 8 ounces (or 2 cups) of cheese ámong áll tortillás (on one side of them). NOTE: reserve the remáining 4 ounces (or cup of cheese).
  6. Álso if your tortillás áre smáller or lárger thán the size I used the quántity you yield will váry.
  7. Distribute ground beef on top of cheese. Then sprinkle remáining 1 cup (or 4 ounces) of cheese on top of ground beef. Fold tortillá over so you háve á hálf moon shápe.
  8. Working in bátches (ábout 2 quesádillás per bátch) spráy báking spráy into pán ánd cook quesádillás (on medium low heát) for ábout 2 minutes per side until golden brown ánd cheese is melted (cárefully turning ánd wátching to ensure they don t burn). While continuing bátches pláce cooked quesádillás on á báking sheet in preheáted oven to keep wárm.
  9. Cut eách hálf moon in hálf. Serve with sálsá guácámole ánd/or sour creám. Enjoy!

This article and recipe adapted from this site

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