Ingredients
Scale
- ½ tablespoon olive oil
- 1 pound ground beef (extra lean)
- 1 teaspoon chili powder
- 1 teaspoon ground chipotle chili pepper
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cayenne pepper
- 1 tablespoon tomato paste
- 2 tablespoons unsalted beef stock/broth
- 12 ounces shredded cheese blend (cheddar, Monterey jack, pizza mozzarella)
- 6 flour tortillas (7 to 8 inches in diameter)
- 2 tablespoons vegetable oil (for greasing)
- Salsa, guacamole, sour cream (optional, for serving)
Instructions
- Preheat oven to 200°F to keep quesadillas warm.
- Heat olive oil in a pan over medium heat. Add ground beef and seasonings. Cook until browned, about 8-10 minutes.
- Stir in tomato paste and beef stock. Cook 1-2 minutes longer. Drain excess grease.
- Divide 2 cups of cheese among tortillas on one side.
- Add cooked beef and top with remaining 1 cup of cheese. Fold tortillas in half.
- Heat 2 teaspoons of oil in a pan over medium-low heat. Cook quesadillas in batches, 2 minutes per side, until golden and crispy.
- Keep cooked quesadillas warm in the oven while finishing the rest.
- Cut quesadillas in half and serve with salsa, guacamole, or sour cream.
Notes
- Use the same pan for beef and quesadillas—just wipe it clean between uses.
- Cook quesadillas in batches, adding more oil as needed.
- Store leftovers in an airtight container for 3-4 days. Reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 45mg