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
- Preheát oven to 200 F (to keep quesádillás wárm while cooking bátches).
- In á pán (I used non stick) on medium heát ádd olive oil.
- 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.
- Remove beef from pán into á bowl. If there is ány excess greáse dráin/remove.
- 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).
- Álso, if your tortillás áre smáller or lárger thán the size I used, the quántity you yield will váry.
- 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.
- 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.
- Cut eách hálf moon in hálf. Serve with sálsá, guácámole ánd/or sour creám. Enjoy!
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