"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Meaty Quesadillas Recipe

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This recipe for Meaty Quesadillas, by , is from 2016 Friends & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kelley Radcliffe

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons extra-virgin olive oil, plus more for brushing
3 cloves garlic, minced
1 teaspoon ancho chili powder
1 pound lean ground beef or lamb
1 tablespoon finely chopped fresh oregano
Kosher salt and freshly ground pepper
4 scallions, thinly sliced
4 10-inch flour tortillas
3 1/2 cups shredded muenster or monterey jack cheese
Fresh salsa and/or sour cream, for serving

Directions:
Directions:
1. Heat the olive oil in a large skillet over medium heat. Add the garlic and chili powder and cook 1 to 2 minutes. Add the beef, oregano, 1 teaspoon salt, and pepper to taste. Cook, breaking up the meat with a spoon, until it is no longer pink, about 2 minutes. Add the scallions and cook 5 to 6 more minutes.
2. Heat a large griddle or skillet over medium heat. Brush 1 side of each tortilla with olive oil. Place 2 tortillas on the griddle (or 1 if using a skillet), oiled-side down, and scatter about one-quarter of the cheese on each. Cook until the bottoms are golden brown and the cheese is melted. Put about a quarter of the beef mixture on half of each tortilla and fold into a half-moon. Continue to cook until the quesadillas are crisp, turning once. Repeat to make 4 quesadillas.
3. Cut into wedges and top with salsa and/or sour cream.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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