Meaty Quesadillas

• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 3 cloves garlic, minced
• 1 teaspoon ancho chili powder
• 1 pound lean ground beef or lamb
• 1 tablespoon finely chopped fresh oregano
• Kosher salt and freshly ground pepper
• 4 scallions, thinly sliced
• 4 10 -inch flour tortillas
• 3 1/2 cups shredded muenster or monterey jack cheese
• Fresh salsa and/or sour cream, for serving

1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and chili powder and cook 1 to 2 minutes.
3. Add the beef, oregano, 1 teaspoon salt, and pepper to taste.
4. Cook, breaking up the meat with a spoon, until it is no longer pink, about 2 minutes.
5. Add the scallions and cook 5 to 6 more minutes.
6. Heat a large griddle or skillet over medium heat.
7. Brush 1 side of each tortilla with olive oil.
8. Place 2 tortillas on the griddle (or 1 if using a skillet), oiled-side down, and scatter about one-quarter of the cheese on each.
9. Cook until the bottoms are golden brown and the cheese is melted.
10. Put about a quarter of the beef mixture on half of each tortilla and fold into a half-moon.
11. Continue to cook until the quesadillas are crisp, turning once.
12. Repeat to make 4 quesadillas.
13. Cut into wedges and top with salsa and/or sour cream.
14. Per serving: Calories 813; Fat 48 g (Saturated 23 g); Cholesterol 155 mg; Sodium 1,889 mg; Carbohydrate 43 g; Fiber 3 g; Protein 52 g
15. Photograph by Antonis Achilleos

extravirgin olive oil, garlic, ancho chili powder, ground beef, fresh oregano, kosher salt, scallions, flour tortillas, muenster, fresh salsa andor

Taken from www.foodnetwork.com/recipes/food-network-kitchens/meaty-quesadillas-recipe.html (may not work)