1 tbsp extra-virgin olive oil
2 bell peppers, chopped
1 onion, chopped
1½ lb ground beef
1 tsp chili powder
1 tsp cumin
½ tsp smoked paprika
Kosher salt
black pepper, freshly ground
8 flour tortillas, large
1 cup cheddar, shredded
1 cup monterey, shredded
2 green onions, thinly sliced
Sour cream, for garnish
Pico de gallo, for garnish
Preheat oven to 425 degrees F. In a large skillet over medium heat, heat olive oil. Add bell peppers and onion and cook until soft. Remove from skillet and set aside.
Add ground beef to skillet and cook, breaking up meat with a wooden spoon, until beef is no longer pink. Drain fat, then stir in cumin, chili powder, paprika and season with salt and pepper.
On a half sheet, place 6 tortillas around the edges of the pan so that about half of each tortilla hangs over side. Place another tortilla in the center to cover pan completely, then top with ground beef, pepper and onion mixture, cheeses, and green onions.
Place another tortilla in the center (on top of all fillings), then fold each tortilla towards center. Place a second baking sheet on top of tortillas (to help quesadilla hold is shape!) and bake until tortillas are beginning to turn crispy. This will take about 20 minutes.
Remove baking sheet from on top and continue baking until tortillas are golden and crispy. This will be about 15 minutes more.
Slice into rectangles and serve warm with sour cream and pico de gallo.
Sugar: 3g
:
Calcium: 265mg
Calories: 449kcal
Carbohydrates: 19g
Cholesterol: 88mg
Fat: 30g
Fiber: 2g
Iron: 3mg
Monounsaturated Fat: 12g
Polyunsaturated Fat: 1g
Potassium: 404mg
Protein: 25g
Saturated Fat: 13g
Sodium: 433mg
Trans Fat: 1g
Vitamin A: 1351IU
Vitamin C: 40mg
