Large flour tortillas are able to accommodate generous fillings, which may be why they’re so popular in Northern Mexico and the US. These satisfying quesadillas are stuffed with cheese and ground beef flavored with oregano, ancho chili powder and garlic.
| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 3 cloves garlic, minced
- 1 teaspoon ancho chili powder
- 1 pound lean ground beef or lamb
- 1 tablespoon finely chopped fresh oregano
- Kosher salt and freshly ground pepper
- 4 scallions, thinly sliced
- 4 10-inch flour tortillas
- 3 1/2 cups shredded muenster or monterey jack cheese
- Fresh salsa and/or sour cream, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the garlic and chili powder and cook 1 to 2 minutes. Add the beef, oregano, 1 teaspoon salt, and pepper to taste. Cook, breaking up the meat with a spoon, until it is no longer pink, about 2 minutes. Add the scallions and cook 5 to 6 more minutes.
- Heat a large griddle or skillet over medium heat. Brush 1 side of each tortilla with olive oil. Place 2 tortillas on the griddle (or 1 if using a skillet), oiled-side down, and scatter about one-quarter of the cheese on each. Cook until the bottoms are golden brown and the cheese is melted. Put about a quarter of the beef mixture on half of each tortilla and fold into a half-moon. Continue to cook until the quesadillas are crisp, turning once. Repeat to make 4 quesadillas.
- Cut into wedges and top with salsa and/or sour cream.
Nutrition Facts
| Calories | 813 |
| Total Fat | 48 grams |
| Saturated Fat | 23 grams |
| Cholesterol | 155 milligrams |
| Sodium | 1,889 milligrams |
| Carbohydrates | 43 grams |
| Dietary Fiber | 3 grams |
| Protein | 52 grams |
Reviews
This is a family staple in my house. I make it with lamb and it is quite flavorful just as given in the recipe. I grind my own Ancho chiles and have fresh oregano from he garden. When making the salsa, I use the entire chile because I like some heat. I’ve never made it with ground beef because lamb is so much more flavorful.
I loved the flavor of the beef!! It was very fresh and different tasting. A great change to the greasy or the powdered options. The fresh oregano is essential.
This recipe was not very exciting. Even after adding jalapeños to the beef, it wasn’t spicy enough. C
A pretty tasteless spice combination, add some cumin and cilantro.
will make again soon
This was good. A quick and super easy meal. Paired with Rioja. We all (my family of 4) felt the meat needed more flavor. May try switching out some of the scallion with a jalapeno next time. Good recipe – needs work.