Ingredients
Equipment
Method
- Preheat your oven to 200 degrees Fahrenheit to keep the quesadillas warm as you cook them in batches.
- Heat the olive oil in a large non-stick frying pan over medium heat. Add the ground beef, chili powder, chipotle pepper, oregano, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Cook, breaking the beef into small pieces, until it is fully browned, about 8 to 10 minutes.
- Stir in the tomato paste and beef stock or broth. Cook for 1 to 2 minutes more. Remove the beef mixture from the pan and place it in a bowl. Drain any excess grease.
- Spread about 2 cups of the cheese blend evenly over one side of each of the 6 tortillas. Reserve the remaining 1 cup of cheese.
- Distribute the cooked beef mixture over the cheese on each tortilla. Sprinkle the remaining 1 cup of cheese over the beef. Fold each tortilla in half to create a half-moon shape.
- Heat about 2 teaspoons of vegetable oil in a large non-stick frying pan over medium-low heat. Swirl the oil to coat the pan. If using the same pan from the beef, wipe it clean first.
- Cook the quesadillas in batches, two at a time. Add more oil between batches if needed. Place two folded quesadillas in the pan and cook for about 2 minutes on one side.
- Carefully flip the quesadillas and cook for another 2 minutes, or until they are golden brown and crispy, and the cheese is melted. Watch closely to prevent burning.
- Transfer the cooked quesadillas to the preheated oven on a sheet pan to keep them warm while you cook the remaining quesadillas. Repeat the cooking process until all quesadillas are done.
- Once all quesadillas are cooked, cut each one in half, yielding 12 pieces. Serve warm with your favorite salsa, guacamole, or sour cream.
Nutrition
Notes
If you have any leftover quesadillas, store them in an airtight container in the refrigerator for 3 to 4 days. Reheat before serving.
You can substitute the individual spices with a pre-made taco seasoning blend if you prefer.