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Categories:
garlic chili powder lean ground beef kosher salt scallions flour tortillas shredded Monterey Jack fresh salsa
Viewed: 36 - Published at: 9 years agoIngredients
- 2 T EVOO plus more for brushing
- 3 cloves garlic, minced
- 1 tsp chili powder
- 1 lb lean ground beef, bison, or lamb
- 1 T fresh oregano
- Kosher salt & freshly ground pepper
- 4 scallions thinly sliced
- 4 10-inch flour tortillas
- 3 1/2 C shredded Monterey Jack
- Fresh salsa, sour cream for serving
Method
- Heat olive oil in large skillet over medium heat. Add garlic & chili powder and cook 1-2 minutes. Add beef, oregano, 1 tsp salt and pepper to taste. Cook, breaking up the meat, until no longer pink, 2 minutes. Add scallions and cook 5-6 more minutes.
- Heat panini pan over medium heat. Brush one side of each tortilla with olive oil. Place 2 tortillas on griddle, oiled side down, and scatter 1/4 of the cheese on each. Cook until bottoms are golden brown and cheese is melted. Put 1/4 of beef mixture on 1/2 the tortilla and fold into 1/2 moon shape. Cook until tortillas are crisp. Repeat to make 4 quesadillas. Cut into wedges and serve with salsa and sour cream.
