Meaty Quesadillas
- 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
- 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.
t, garlic, chili powder, lean ground beef, t, kosher salt, scallions, flour tortillas, shredded monterey jack, fresh salsa
Taken from www.epicurious.com/recipes/member/views/meaty-quesadillas-50081843 (may not work)