HOW TO MAKE CHEESY GROUND BEEF QUESADILLAS?
Ground Beef Quesadillas- ground beef taco-seasoned, plenty of gooey melting cheese, and a clean, golden exterior make it hard to top these simple quesadillas. Pure Mexican comfort food!
It’s quick to cook up Quesadillas, and they’re one of the most inexpensive meals you can produce. For lunch, dinner, or a snack, they’re just as sweet.
A day in advance, the ground beef filling can be prepared. To get it to room temperature before making your quesadillas, just microwave it.
Just give these delicious cheesy Quesadillas a try, be sure that you won’t regret it!!
500 gr. Of ground beef -I used extra lean ground beef.
350 gr.Of shredded cheese blend.
6 flour tortillas– I used an 8-inch diameter for each tortilla.
2 Large spoon.Of unsalted beef stock.
1 Large spoon.Of tomato paste.
1/2 Large spoon.Of olive oil.
1 small spoon.Of chili powder.
1 small spoon.Of chipotle chili powder.
1/2 small spoon.Of oregano.
1/2 small spoon.Of cumin.
1/2 small spoon.Of garlic powder.
1/2 small spoon.Of onion powder.
1/2 small spoon.Of salt.
1/2 small spoon.Of black pepper.
Cooking spray, to grease the pan.
HOW I PREPARED IT:
I turned the temperature of the oven to 200 degrees F, to keep the quesadillas warm.
I added the olive oil in a medium pan, over medium heat.
As shimmering, I incorporated the ground beef with the chili powder, the cumin, the oregano, the cayenne pepper, the garlic powder, the onion powder, the salt, and black pepper.
I heated for around 10 minutes until cooked through, breaking into crumbles with a wooden spoon. I added the tomato paste and stock and cooked for another 2 minutes.
In a bowl, I removed the beef from the pan and removed if there is any extra grease.
I distributed among all tortillas about 2 Cups of cheese on one side of them.
the remaining cheese must be reserved.
I spread the ground beef over the cheese. Then, I sprinkled the remaining 1 cup of cheese on top of ground beef, and I fold the tortilla over so I had a half-moon form.
Working in batches approx. 2 quesadillas per batch, I sprayed the cooking spray onto the pan and cook the quesadillas on medium-low heat for about 2 minutes on either side before the golden brown and cheese are melted, I turned to ensure they do not burn.
I placed cooked quesadillas on a baking sheet in a preheated oven to stay warm as the batches begin.
I halved each half-moon, and I used chili, guacamole, and sour cream for the serving.
IF YOU MADE THESE DELECTABLE QUESADILLAS SO ADD ON THE COMMENT SECTION BELOW HOW THEY WENT WITH YOU, I’D LOVE TO KNOW HOW THEY CAME OUT!
I HOPE YOU’LL ENJOY THIS RECIPE!!
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