Jalapeño Popper Quesadillas with Ground Beef Recipe
Ingredients:
1 lb ground beef
1 tablespoon olive oil
1 small onion (chopped)
2-3 fresh jalapeños (seeds removed and diced; adjust for spice level)
2-3 cloves garlic (minced)
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
1 cup cream cheese (softened)
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
4 large flour tortillas
Cooking spray or additional olive oil (for frying)
Sour cream, salsa, or guacamole (for serving)
Instructions:
Cook the ground beef:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and diced jalapeños, sautéing for about 2-3 minutes until softened.
Add the minced garlic and cook for another minute, until fragrant.
Add the ground beef to the skillet, breaking it apart with a spatula. Season with cumin, paprika, salt, and black pepper. Cook until the beef is browned and fully cooked, about 5-7 minutes. Drain any excess fat if necessary.
Prepare the cheese mixture:
In a bowl, mix the softened cream cheese with half of the cheddar cheese and half of the mozzarella cheese until well combined.
Assemble the quesadillas:
Lay a tortilla flat on a clean surface. Spread a portion of the cream cheese mixture evenly over half of the tortilla. Add a portion of the cooked ground beef mixture on top of the cheese, followed by more shredded cheese.
Fold the tortilla in half over the filling to create a half-moon shape. Repeat with the remaining tortillas and filling.
Cook the quesadillas:
Wipe out the skillet and spray it with cooking spray or add a little olive oil. Heat over medium heat.
Carefully place one or two quesadillas in the skillet (depending on the size of your skillet) and cook for about 3-4 minutes on each side, until golden brown and crispy. Press down gently with a spatula to ensure even cooking.
Remove the quesadilla from the skillet and repeat with the remaining quesadillas.
Slice and serve:
Once cooked, let the quesadillas cool for a minute before slicing them into wedges. Serve hot with sour cream, salsa, or guacamole on the side.