Beef and Cheese Quesadillas with Mild Salsa

Ingredients

• 1 pound ground beef
• 1/2 cup yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 flour tortillas, 8-inch
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 2 tablespoons vegetable oil
• 1 cup mild salsa
• 1/4 cup sour cream, for serving
• 2 tablespoons fresh cilantro, chopped, for garnish

Method

1. 1

   Heat a 9-inch skillet over medium-high heat. Add the ground beef and onion, breaking up the beef with a spoon, and cook until the beef is browned and the onion is softened, about 8 minutes.

   8:00 · Brown beef and onion
2. 2

   Add the garlic, chili powder, cumin, salt, and pepper to the skillet and cook, stirring, until fragrant, about 1 minute. Drain off excess fat and remove the skillet from heat.

   1:00 · Cook garlic and spices
3. 3

   Wipe out the skillet and place over medium heat. Lay one tortilla flat in the skillet and sprinkle a quarter of the cheddar and Monterey Jack cheese evenly over half of the tortilla.

4. 4

   Spoon a quarter of the beef mixture over the cheese, then sprinkle a little more cheese on top of the beef to help seal the quesadilla.

5. 5

   Fold the tortilla in half over the filling and brush the top lightly with vegetable oil.

6. 6

   Cook until the bottom is golden and crisp, about 3 minutes, then flip and cook the other side until golden and the cheese is fully melted, about 2 minutes more.

   3:00 · Cook quesadilla both sides
7. 7

   Transfer the quesadilla to a cutting board and repeat the assembly and cooking process with the remaining tortillas, cheese, and beef mixture, adding more oil to the skillet as needed.

8. 8

   Let each quesadilla rest for 1 minute, then slice into wedges.

9. 9

   Arrange the wedges on a platter and serve warm with mild salsa and sour cream, garnished with chopped cilantro.