Meaty Quesadillas
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 813
- Total Fat
- 48 grams
- Saturated Fat
- 23 grams
- Cholesterol
- 155 milligrams
- Sodium
- 1,889 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 3 grams
- Protein
- 52 grams
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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
- 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.
- 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.
- Cut into wedges and top with salsa and/or sour cream.