Cheesy Ground Beef Quesadillas #dinner #lunch

Just for this situation the sweet is hamburger and cheddar. What's more, here, tortillas! Yet, look, additionally spinach or kale! A verdant green can help approve/legitimize a great deal of cheddar, says me. You can utilize ground pork or ground turkey rather than ground hamburger, in the event that you like, too.

In this formula, the bearings state to make each quesadilla in turn, which, on the off chance that you are new to the quesadilla making business, is the least demanding approach to get happy with gathering and flipping them. Be that as it may, on the grounds that once the quesadilla is collapsed, it makes a half moon shape, you could in certainty gather two of these on a cutting board, and crease them up and afterward cook them together in a container, arranging the straight sides of the half moons so two effectively fit in the circle. This isn't hard in any way, however on the off chance that the idea of flipping a quesadilla makes you need to take things a little gradually, start with the each in turn strategy.

Utilize any heavenly melty cheeses you like�I picked cheddar and harvarti, yet a Mexican mix is tremendous, a mix of two different cheeses (or more), or only a solitary cheddar, be it havarti, cheddar, provolone, gouda, Montery Jack, mozzarella, and so on.

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INGREDIENTS :

• 1 pound ground beef
• 1 tablespoon vegetable or olive oil
• 1 cup chopped onion
• Kosher salt and freshly ground pepper to taste
• 3 tablespoons tomato paste
• 1 cup roughly chopped spinach or baby kale
• � teaspoon minced garlic
• 1 teaspoon chili powder
• 2 tablespoons minced fresh cilantro (optional)
• 4 teaspoons unsalted butter, divided
• 8 8-inch flour tortillas
• 1 cup shredded sharp cheddar
• 1 cup shredded havarti

INSTRUCTIONS :

Guacamole, sour cream, salsa and lime wedges to serve
1. Heat a large skillet over medium high heat, and brown the beef, breaking it up with a spoon until it is all browned and crumbly, about 5 minutes. Turn it into a colander to drain, and carefully wipe out the skillet.

The Best Cheesy Ground Beef Quesadillas: Like the best bar food in the world, but right here in your own kitchen.
2. Return the skillet to medium heat and add the vegetable or olive oil. Add the onion, season with salt and pepper, and saut� for 3 minutes until the onion starts to soften. Add the tomato paste, spinach, garlic and chili powder and stir for another minute until the spinach is wilted and everything is well combined. Return the beef to the skillet and stir until everything is blended. Stir in the cilantro if using, turn the mixture into a bowl, and wash and dry the skillet (or grab a new skillet).

The Best Cheesy Ground Beef Quesadillas: Like the best bar food in the world, but right here in your own kitchen.
3. Combine the cheddar and havarti in a bowl. Place the skillet over medium heat and add a half teaspoon of butter. Place a tortilla in the pan. Sprinkle 2 tablespoons of the cheese mixture over half of the quesadilla, and distribute 1/8 of the beef mixture over the cheese. Top that with another 2 tablespoons of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and saut� for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes.

The Best Cheesy Ground Beef Quesadillas: Like the best bar food in the world, but right here in your own kitchen.
4. Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with guacamole, salsa, sour cream and lime wedges.

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