cheesy ground beef quesadillas



½ tablespoon vegetable oil
1 pound hamburger (I use 'extra lean')
1 teaspoon flavorer
1 teaspoon chipotle flavorer
½ teaspoon oregano
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper powder (or to taste, optional)
1 tablespoon ingredient
2 tablespoon unsalted beef stock/broth
12 ounces shredded cheese blend (about 3 cups (combination of cheddar, Monterey jack and pizza mozzarella))
6 flour tortillas (mine were about 7 to eight inches in diameter)
Cooking spray or oil (to grease pan)
Preheat oven to 200 degree Fahrenheit (to keep quesadillas warm while cooking batches).
Heat vegetable oil during a pan (I used non-stick pan) over medium heat.
Once oil is hot, add hamburger , flavorer , chipotle powder, oregano, cumin, garlic powder, onion powder, salt, pepper and cayenne pepper powder (if using). Heat until cooked through, breaking into crumbles with a wooden spoon, about 8 to 10 minutes approximately . Stir in ingredient and stock/broth and cook 1 to 2 minutes more.
Remove beef from the pan and place into a bowl. If there's any excess grease drain/remove.
Distribute about 8 ounces (or 2 cups) of cheese among all tortillas (on one side of them).
Note: Reserve the remaining 4 ounces (or 1 cup of cheese).
Also, if your tortillas are smaller or larger than the dimensions I used, the number you yield may vary.
Distribute hamburger on top of cheese. Then, sprinkle remaining 1 cup (or 4 ounces) of cheese on top of hamburger . Fold over each tortilla so it is a half-moon shape.
To cook quesadillas, grease pan with cooking spray or oil. Heat over medium-low heat.
Note: Cook the quesadillas in batches, two quesadillas at a time, adding more cooking spray or oil to the pan between batches.
Place two quesadillas within the pan. Cook quesadillas for about 2 minutes on one side.
Carefully flip quesadillas to the opposite side and still cook for an additional 2 minutes or until they're golden brown and crispy on the surface and therefore the cheese is melted inside (carefully watch to make sure they do not burn). Transfer cooked quesadillas to a baking sheet and place into your preheated oven to stay warm while you're continuing to cook the remaining quesadillas.
Repeat process to cook remaining quesadillas.
Once done, cut each half-moon (quesadilla) in half so you've got 12 pieces. Great served with salsa, guacamole and/or soured cream . Enjoy!
Note: If you've got any leftovers, properly store in an airtight container within the refrigerator and use within 2 to 4 days, reheating when able to enjoy.

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