Beef and Cheese Quesadilla

Easy Cheesy Beef Quesadillas
I have yet to meet a combination of ground beef and cheese that doesn’t make the people I live with extremely happy. They are not unusual in that respect, I know, which is why tucked amidst the salad recipes and salmon dishes, I continue to pepper this blog with dishes such as One-Skillet Cheesy Beef and Macaroni and Grilled Cheeseburgers with Herb Sauce. Really, let’s hear it for ground beef. And cheese. And Cheesy Ground Beef Quesadillas.

What Kind of Cheese to Use in Mexican Quesadillas
Use any delicious melty cheeses you like—I picked cheddar and havarti, but a Mexican blend is terrific, a blend of two other cheeses (or more), or just a single cheese, be it havarti, cheddar, provolone, gouda, Monterey Jack, mozzarella, etc. Other Mexican Cheeses like queso fresco can be used, but they might not get as melty – it would good to use a combo of queso fresco, or cotija, and a meltier cheese like the ones listed above.

Ingredients:

  • 1 pound ground beef
  • 1 tablespoon vegetable or olive oil
  • 1 cup chopped onion
  • Kosher salt and freshly ground pepper to taste
  • 3 tablespoons tomato paste
  • 1 cup roughly chopped spinach or baby kale
  • ½ teaspoon minced garlic
  • 1 teaspoon chili powder
  • 2 tablespoons minced fresh cilantro optional
  • 4 teaspoons unsalted butter divided
  • 8 8-inch flour tortillas
  • 1 cup shredded sharp cheddar
  • 1 cup shredded havarti
  • Guacamole, sour cream, salsa and lime wedges to serve

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