Ingredients
Scale
- 1 lb ground beef (or plant-based alternative)
- 1 packet taco seasoning mix
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional toppings: pickles, ketchup, mustard, lettuce, tomato
Instructions
- In a skillet over medium-high heat, add 1 tablespoon of olive oil. Sauté diced onion until translucent. Add ground beef and cook until browned, breaking apart with a spatula. Mix in taco seasoning, salt, and pepper. Cook for 2-3 minutes and set aside.
- Lay a flour tortilla flat on a surface. Spread cooked beef evenly over half. Sprinkle with cheddar and Monterey Jack cheese. Add optional toppings if desired. Fold the tortilla in half, pressing gently.
- Heat a non-stick skillet over medium heat and brush lightly with olive oil. Place folded quesadilla in pan. Cook for 2-3 minutes per side, pressing down lightly until golden and crispy and cheese melts inside.
- Remove from skillet, rest for one minute, then cut into wedges. Serve hot with sides or dipping sauces.
Notes
- Use a non-stick skillet for easy flipping and better results.
- Avoid overstuffing to keep the quesadilla crispy.
- Cook over medium heat to prevent burning and ensure cheese melts evenly.
- Use a spatula to gently press while cooking for a crunchy exterior.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb options available
Nutrition
- Serving Size: 1 quesadilla
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.2g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg