- Level: Easy
- Total: 50 min
- Active: 35 min
- Yield: 2 large quesadillas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1418
- Total Fat
- 106 g
- Saturated Fat
- 56 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 75 g
- Cholesterol
- 274 mg
- Sodium
- 2315 mg
Ree describes this dish as “a cheesy, meaty, messy, wonderful dinner.” The other big selling points are that it’s economical, quick and easy, so if you need ideas for dinner tonight, why not give it a go?
- Level: Easy
- Total: 50 min
- Active: 35 min
- Yield: 2 large quesadillas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1418
- Total Fat
- 106 g
- Saturated Fat
- 56 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 75 g
- Cholesterol
- 274 mg
- Sodium
- 2315 mg
Ingredients
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Directions
- Heat the oil in a large skillet over medium-high heat. Add the ground beef, garlic, crushed pepper flakes and 1 teaspoon Italian seasoning, then cook until the beef is browned, 8 to 10 minutes. Remove to a paper towel-lined plate. Add the onions and cook until golden brown, about 10 minutes. Remove and set aside.
- Spread 1 tablespoon butter on one side of each of the tortillas.
- Make the first quesadilla by adding a buttered tortilla to the skillet, butter side down. Sprinkle over a quarter of each of the cheeses, 2 tablespoons marinara, half of the meat and half the onions. Sprinkle over another quarter of the cheeses and 1/4 teaspoon Italian seasoning. Top with another buttered tortilla, butter side up and cook until the bottom is golden and crisp, 2 to 3 minutes. Carefully flip and cook the other side until golden, another 2 minutes. Remove to a board and repeat with the remaining tortillas and filling.
- Serve the quesadillas with the remaining marinara sauce and your favorite side salad.
