Ingredients
1/2 tablespoon olive oil
1 pound extra lean ground beef
1 teaspoon chili powder
1 teaspoon ground chipotle chili pepper
1/2 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
1/4 teaspoon ground cayenne pepper
1 tablespoon tomato paste
2 tablespoons unsalted beef stock
12 ounces shredded cheese blend, divided (cheddar, Monterey jack, pizza mozzarella)
6 flour tortillas (7 to 8 inches)
2 tablespoons vegetable oil
Salsa, guacamole, or sour cream for serving
Instructions
Preheat your oven to 200 degrees Fahrenheit to serve as a warming station for finished quesadillas.
Heat the 1/2 tablespoon olive oil in a large non-stick frying pan over medium heat.
Add the ground beef to the pan and cook until browned, breaking it apart with a spatula.
Stir in the chili powder, chipotle, oregano, cumin, garlic powder, onion powder, salt, pepper, and cayenne, cooking for 1 minute until fragrant.
Mix in the tomato paste and beef stock, simmering until the liquid is absorbed and the meat is succulent.
Remove the meat from the pan and set aside.
Wipe the pan clean and add a small amount of vegetable oil over medium-low heat.
Place a tortilla in the pan, sprinkle a base layer of cheese, add a portion of the beef mixture, and top with more cheese.
Place another tortilla on top or fold the existing one over.
Cook for 2-3 minutes per side until the tortilla is golden brown and the cheese is thoroughly melted.
Transfer finished quesadillas to the oven to stay warm while cooking remaining batches.
Notes
Use a non-stick pan for best results to prevent burning. Keep the heat at medium-low to ensure the cheese melts through before the tortilla browns too quickly. Store leftovers in an airtight container for up to 3 days and reheat in a skillet for maximum crispness.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American