Making a really good quesadilla is a life skill that everyone should have. This recipe is simple—seasoned ground beef + melty Monterey jack + avocado—and almost every element can be substituted or skipped.
vegetable oil 1 tbsp.
onion, finely chopped1 lb.
ground beef1/2 tsp.
ground chili powder1/2 tsp.
ground paprika1/2 tsp.
Freshly ground black pepper8
medium flour tortillas1 1/2 c.
Monterey Jack, shredded1
avocado, sliced2 tbsp.
- In a large pan over medium heat, heat oil. Cook onion until soft, 5 minutes. Add ground beef and spices, breaking up the meat with a wooden spoon, and season with salt and pepper. Stir occasionally and cook until the meat cooked through and no longer pink, about 8 minutes. Remove pan from heat and drain excess fat. Season mixture with salt and pepper to taste. Clean pan and return over medium heat.
- Meanwhile, assembly quesadillas: Divide cheese between 4 tortillas. Top with beef mixture, avocado, and cilantro then top each tortilla with a second tortilla.
- Working one at a time, transfer quesadillas to hot pan and cook until golden-brown underneath, about 3 minutes. When ready to flip, cover the pan with a large plate. Invert pan to transfer the quesadilla onto the plate, then slide the quesadilla back onto the pan (golden side up). Cook until golden-brown on other side.
- Slice into wedges before serving.