Who is to say that you must abide by the rules? In the most delectable ways possible, this quesadilla defies the rules. You’ll need to prepare the cheese sauce first, so plan ahead! Sliced bell pepper or mushrooms are welcome additions.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 quesadillas |
Ingredients
- 1 tablespoon butter
- 1 tablespoon flour
- ¾ cup milk
- ⅓ cup grated provolone cheese
- 1 pinch salt
- 1 pinch freshly ground white pepper
- ½ pound ground beef
- ½ teaspoon salt
- ½ teaspoon garlic granules
- ¼ teaspoon freshly ground black pepper
- ½ medium thinly sliced onion
- 4 (7 inch) tortillas
Instructions
- Melt butter in a saucepan over medium-low heat. Whisk in flour until well incorporated. Slowly pour in milk, whisking constantly, until mixture is smooth. Add provolone cheese, salt, and white pepper and whisk well until cheese has melted and sauce is smooth, 3 to 5 minutes. Set aside.
- Meanwhile, cook ground beef in a skillet over medium-high heat until lightly browned, 3 to 5 minutes. Season with salt, garlic granules, and pepper. Add onions and cook until soft and translucent and ground beef is browned, 3 to 5 minutes.
- Drain off any residual fat that has accumulated in the skillet from the ground beef. Pour ground beef mixture into the cheese sauce. Rinse out skillet.
- Lay a tortilla into a nonstick skillet. Add some of the ground beef mixture to half of the tortilla. Fold the other side of the tortilla over, to sandwich filling together. Cook until tortilla is browned on each side, 2 to 3 minutes per side.
- Remove quesadilla and cut into wedges. Repeat with remaining tortillas. Serve immediately.
Reviews
I’m giving 5 stars because the way my husband raved over this?! As if I cooked a michelin star meal! He loved it! Couldn’t get enough. But, my concerns; 1) provolone sauce – needs some seasoning. I couldn’t say what since I’m from the Midwest where cheesesteaks are not all the rage but, my opinion, needs something! 2) I added half a red pepper (sliced) and mushrooms. To me! Necessary! 3) the meat mixture needed “more.” Granulated garlic wasn’t enough. But!? What is? Not 100% sure. 4) Quesadillas, in my opinion, need sauce or topping – like sour cream or salsa. My husband clearly disagrees with me here but I felt like I wanted to dip it in something else. But not sure what “sauce “ and combination would be best? Overall, husband loved and I liked. I’m glad we tried!
I added bell peppers