° Half a spoonful of olive oil
° 1 pound of ground beef
° 1 teaspoon chili powder
° 1 teaspoon ground hot pepper
° 1 teaspoon dried thyme
° Half a teaspoon of ground cumin
° Half a teaspoon garlic powder
° Half a teaspoon of onion powder
° Half a teaspoon of salt
° Half a teaspoon freshly ground black pepper
° 1 teaspoon ground cayenne pepper (or to taste, optional)
° 1 tablespoon tomato paste
° 2 tablespoons of unsalted beef broth (or low-sodium or regular)
° 12 ounces of mix grated cheese (about 3 cups (a combination of cheddar cheese, jack Monterey, and mozzarella pizza))
° 6 flour tortillas (about 7 to 8 inches in diameter)
° 2 tablespoons vegetable oil (for spreading, about 2 teaspoons of oil per batch)
Preheat the oven to 200 degrees Fahrenheit (to keep the quesadilla warm while cooking).
Heat olive oil in a non-stick frying pan (about 10 inch or 12 inch) over medium heat.
Once the oil warms up, add ground meat, chili powder, chipotle pepper, oregano, cumin, garlic powder, onion powder, salt, black pepper and hot pepper (if using). Heat until ground beef is fully cooked, crumbling with a wooden spoon, about 8 to 10 minutes or so. Add tomato paste and broth / broth and cook another 1 to 2 minutes.
Removing the meat from pan and place it in a bowl. If there is any surplus grease, drain / removing .
Spread about 8 ounces (or 2 cups) of cheese between all of the tortillas (on one side).
Note: Save the remaining 4 ounces (or 1 cup of cheese).
Also, if the tortilla is smaller or larger than the size you used, the amount you produce may vary.
Spread the minced meat over the cheese. Then sprinkle the remaining cup (or 4 ounces) of cheese over the ground beef. Fold each tortilla so that it is shaped like a half-moon.
To cook quesadillas, heat about 2 teaspoons of vegetable oil in a 10-inch or 12-inch nonstick skillet over a medium-low heat. Gently move the oil around the pan to cover it.
Note: If you are using the same skillet you used to cook ground beef, just wipe it off before greasing and cooking the quesadilla.
Note: Cook quesadillas in batches, two quesadillas at a time, adding more cooking spray or oil to the skillet in between batches as necessary.
Put the quesadilla in the pan. Cook the quesadilla for two minutes on one side.
Carefully turn the quesadilla to the other side and continue cooking for an additional two minutes or until it is golden brown and crispy on the outside and the cheese melts on the inside (watch carefully to make sure it does not burn). Transfer the cooked quesadillas to a baking sheet and place them in the preheated oven to keep warm while you continue cooking the remaining quesadillas.
Repeat the process to cook the remaining quesadillas.
Once done, cut each half moon (quesadilla) in half so that you have 12 pieces. Good served wiith salsa, guacamole, & / OR sour cream.
Note: If you have any leftovers, store them properly in an airtight container in the refrigerator and use them within 2 to 4 days, and reheat when you are ready to Enjoy