Meaty Quesadillas

Holy Moly these were tasty - I will warn you that they came out just a little bit greasy because we have a bit of a cheese addiction. So, lesson learned don't put too much cheese or well it will just be greasy. Ha! The flavor was great and cooking them in half in a skillet is way easier than trying to make one out of 2 tortillas. What a great and simple technique and you could probably stuff these with just beans and cheese and they would be fantastical!

Alright, alright here is how I made them, I mean "we" made them...

Meaty Quesadillas      

Serves 2

Meaty Quesadillas

ingredients

•1 Tbsp EVOO
• 2 cloves garlic, minced
• 1/2 tsp ancho Chile powder
• 1/2 lb lean ground beef
• 1/2 tbsp finely chopped fresh oregano
• 2 scallions, thinly sliced
• 2 10" flour tortillas
• 1 3/4 cup shredded pepper jack cheese

• Kosher Salt & Freshly Cracked Black Pepper
Salsa for serving

directions

1. Heat the EVOO in a large skillet over medium heat and add the garlic & Chile powder, cook for 1 minute until fragrant. Add the beef, oregano, S&P to taste. Cook for about 2 minutes until the meat is not pink any more. Add the scallions and cook for 4 - 5 minutes.

2. Heat a griddle pan (flat surface) over medium heat and brush 1 side of each tortillas with some EVOO. Place the tortillas on the skillet oiled side down and scatter the cheese on each. cook until the bottoms are golden brown and cheese is melted. Put meat on half of each tortilla and fold into a half-moon shape. Continue to cook until the Quesadillas are crisp, turning once. Cut into wedges and top with salsa.

Enjoy!

This recipe was adapted from Food Network Cookbook.