Certified Angus Beef Ground Round Quesadilla
- 2 lb 85% lean Certified Angus Beef Ground Round
- 1 teaspoon Salt
- 2 Tablespoon chili Powder
- 2 Tablespoon Paprika
- 1 Teaspoon Cumin
- 1 Teaspoon Garlic Powder or 2 cloves
- 1/2 cup Red Bell Pepper
- ½ cup Green Bell Pepper
- ½ cup Yellow Bell Pepper
- ½ diced Med. Onion
- Ranchero Queso Fresco
- 12 to 24 soft flour Tortillas- 6”
- Guacomole-2 cup
- 1 Jar Salvatore Crema or Agria Crema or Crema Mexicana
- 1 can chipotle in Adobo Sauce
The Mexican Quesadilla has been adopted in many regions of the United States.
It mostly prepared the same, but using local ingredients instead. A corn tortilla is heated on a griddle, then flipped and sprinkled with grated melting cheese (Queso-Quesadilla) such as Monterey Jack. Once the cheese melts, other ingredients such as shredded meat or guacamole may be added, or not, and it is folded and served.
Cheese and other ingredients are sandwiched between two flour tortillas, and the whole package is grilled on an oiled griddle and flipped so both sides are cooked and the cheese is melted. This version is often cut into wedges to serve. A home appliance “quesadilla maker” is sold to produce this kind of quesadilla, although it does not use oil and cooks both sides at once.
In 2 quart sauce pan add ground beef, salt, chili powder, garlic, cumin, paprika. Enough water to cover meat. Bring to a boil. Simmer over medium low heat about an hour.
Then add 1/2 medium chopped onion, 1/2 medium chopped bell pepper continue cooking 20 or 30 more minutes.
Heat a thin layer of oil in a heavy medium-size pan over medium-low heat. Place a tortilla in the pan and sprinkle with 1/4 cup cheese.
Add about 3 tablespoons of the strained beef mixture and top with another 1/4 cup cheese. Cover with another tortilla and cook for two to three minutes or until golden brown. Flip the quesadillas over and cook for an additional two minutes. Remove from the heat and cut into wedges. Keep warm while frying the remaining beef quesadillas.Recipes | July 13th, 2010