Well, it’s no secret that one of my favorite types of food is Mexican. I love the cheese, tomatoes, fresh salsa, guacamole, tortillas, spics, and did I mention…cheese. Yum, hot, melted cheese. What could be better?
I made quesadillas with yummy, melted cheese, seasoned ground beef, and onions.
- I made another big batch of crock pot carrots this week to store in the freezer. These continue to be a favorite of mine for easy preparation, storage, and meal serving.
- Ground Beef Quesadillas
- Large tortillas (I chose whole wheat)
- Grated cheese (mild cheddar, sharp cheddar, or Monterrey Jack work best)
- Oil or butter
- Optional Ingredients and/or toppings:
- Sliced mushrooms
- Green onions
- Tomatoes, diced
- Chicken pieces
- Ground Beef
- Heat a large skillet to medium-high heat. Add a small amount of oil or butter (about 1/2 teaspoon) and spread it around the bottom of the pan. Take one large tortilla and place it in the pan. Flip the tortilla over a few times, allowing air pockets to form within the tortilla.
- When pockets of air begin to form, take a handful of cheese and sprinkle over the top of the tortilla. Add whatever additional ingredients you choose. I went with seasoned ground beef and onions this time since that’s what I had on hand.
- Reduce the heat to low and cover the pan. After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side. The tortilla should by now be browned slightly.
- Remove from pan and cut into wedges, slices, or pieces.
- Serve with salsa, sour cream, and guacamole if you like.
WHAT I LEARNED
Turning the heat to low is the trick and working quickly in the beginning with your flipping and adding the cheese will help to keep the tortilla soft, but browned. My first one turned out really hard and cruncy.
I love Mexican, so it was no surprise to see my boys gobble it all up. They split one the first day and I saved one in the fridge to reheat for lunch the next day.
I think I’m ready for some homemade guacamole now. I love this stuff and am surprised to say that I have never made it for my boys. Looks like I need to head out to the store for some fresh ingredients.
Please share your thoughts or ideas.