This is adapted from a Food Network recipe. Plain old quesadillas are a super-easy snack around here (slap a tortilla in a pan, sprinkle on some cheese, slap on another tortilla, brown both sides, eat!!) but this recipe is a bit more involved and a bit heartier.
2 T olive oil, plus more for brushing
1 lb lean ground beef
3 cloves garlic, minced
2 tsp chili powder
1 tsp salt + pepper to taste
other seasonings to taste (optional) -- cumin, onion powder, oregano, hot sauce, etc.
4 10" flour tortillas
3 ½ C shredded muenster or monterey jack cheese
Heat the olive oil in a large skillet over medium heat. Add the meat and cook, breaking up into small pieces, 2-3 minutes. Add the garlic and seasonings and continue to cook until the meat is no longer pink.
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.
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