Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 1 small bell pepper, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 8 large flour tortillas
- 2 cups shredded cheddar or a mix of cheddar and mozzarella cheese
- 1 cup chopped lettuce
- 1 cup diced tomatoes
- Optional toppings: sour cream, salsa, guacamole
Instructions
1. Cook the Ground Beef Filling:
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Add diced onion and bell pepper; sauté until softened (about 4–5 minutes).
- Add ground beef to the skillet and break it apart with a spatula.
- Season with garlic powder, paprika, salt, and pepper. Cook until browned and no pink remains (about 8–10 minutes). Remove from heat and set aside.
2. Assemble the Quesadillas:
Lay a tortilla flat on a clean surface.
- Sprinkle a thin layer of shredded cheese over half of the tortilla.
- Add a scoop of the cooked ground beef mixture on top of the cheese.
- Add a small amount of chopped lettuce and diced tomatoes.
- Sprinkle more shredded cheese on top to act as a glue.
- Fold the tortilla over to form a half-moon shape.
3. Cook the Quesadillas:
- Heat a large skillet or griddle over medium heat and add 1 tablespoon olive oil or butter.
- Place the assembled quesadilla in the skillet. Cook until the bottom is golden brown and crispy (about 2–3 minutes).
- Flip carefully and cook the other side until golden brown and the cheese is melted (about 2–3 minutes).
- Repeat with the remaining tortillas and filling.
4. Serve:
- Let the quesadilla cool slightly, then slice into wedges using a sharp knife or pizza cutter.
- Serve warm with optional toppings like sour cream, salsa, or guacamole.
This quesadilla is a hearty and satisfying take on the Philly cheesesteak, perfect for any meal. The combination of seasoned ground beef, melty cheese, and fresh vegetables makes it a crowd-pleaser!