Ingredients
Equipment
Method
- Preheat your oven to 200 degrees Fahrenheit to keep the quesadillas warm as you cook them in batches.
- Heat the olive oil in a large non-stick frying pan over medium heat. Add the ground beef, chili powder, chipotle pepper, oregano, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Cook, breaking the beef into small pieces, until it is fully browned, about 8 to 10 minutes.
- Stir in the tomato paste and beef stock or broth. Cook for 1 to 2 minutes more. Remove the beef mixture from the pan and place it in a bowl. Drain any excess grease.
- Spread about 2 cups of the shredded cheese evenly over one side of each of the 6 tortillas. Reserve the remaining 1 cup of cheese.
- Distribute the cooked beef mixture over the cheese on each tortilla. Sprinkle the remaining 1 cup of cheese over the beef. Fold each tortilla in half to create a half-moon shape.
- Heat about 2 teaspoons of vegetable oil in a large non-stick frying pan over medium-low heat. Swirl the oil to coat the pan.
- Place two folded quesadillas in the pan. Cook for about 2 minutes on one side until golden brown.
- Carefully flip the quesadillas and cook for another 2 minutes, or until golden brown and crispy on the outside and the cheese is melted inside. Watch carefully to prevent burning.
- Transfer the cooked quesadillas to the preheated oven on a sheet pan to keep warm while you cook the remaining quesadillas. Add more oil to the pan between batches as needed.
- Repeat the cooking process until all quesadillas are cooked.
- Once all quesadillas are cooked, cut each one in half. Serve warm with your favorite toppings like salsa, guacamole, or sour cream.
Nutrition
Notes
If you have any leftovers, store them in an airtight container in the refrigerator for 3 to 4 days. Reheat before serving.
You can substitute the individual spices with your favorite homemade taco seasoning blend.