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Beef and Cheese Quesadillas |
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Serves: 4 Print this Recipe(Quesadillas de Carne y Queso) Category: Breakfast Dishes with Tortillas and Bread In Northern Mexico flour tortillas are often used as well as corn tortillas for tortilla snacks. Serve this popular ground beef and melted cheese quesadilla made with flour tortillas for an informal breakfast or brunch. The tortillas can be filled and folded ahead of time and then lightly fried until crisp just before serving. Accompany the quesadillas with guacamole and a dollop of sour cream. 2 tablespoons vegetable oil, plus extra for frying the quesadillas 1/2 medium white onion, finely chopped 1/2 pound lean ground beef 1/4 teaspoon dried oregano (Mexican variety preferred), crumbled 1/4 teaspoon ground cumin Pinch crushed red pepper 1 cup canned diced tomatoes in their juice Salt, to taste 4 (8- to 9-inch) flour tortillas 1 1/3 cups shredded Chihuahua or mild cheddar cheese 1. In a medium nonstick skillet, heat 2 tablespoons of oil over medium heat. Add the onion and cook, stirring, until softened, 3 to 4 minutes. Add the beef, breaking it up into bits, and cook, stirring, until it starts to brown, 4 to 5 minutes. Add oregano, cumin, and crushed red pepper. Stir to mix with the meat. Add the tomatoes and cook until the juices reduce and the mixture is nearly dry, about 5 minutes. Season with salt. 2. Heat a large dry nonstick skillet over medium heat, and warm the tortillas, one at a time, turning once or twice, until soft and limp, about 20 seconds. Wrap in a clean kitchen towel to keep moist and soft. (This prevents the tortilla from cracking when it's folded.) Put 1 tortilla on a flat work surface. Spread 1/3 cup of the meat mixture half the tortilla and top with 1/3 cup cheese. Fold in half. Press lightly to flatten and put on a baking sheet. Cover with a piece of plastic wrap to prevent drying out. Repeat with the remaining tortillas and fillings. (Can be made ahead to this point, covered with plastic wrap and refrigerated up to 3 to 4 hours before frying.) 3. Preheat oven to 200°. In a large nonstick skillet, heat about 2 tablespoons oil over medium heat until it starts to shimmer. Put 1 quesadilla in the skillet and fry, turning once, until golden brown on both sides and the cheese is melted, about 1 to 2 minutes on each side. Drain on paper towels. Keep warm in the oven. Repeat until all are fried. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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