Ingredients
Method
Preparation and Cooking
- Heat 1 tablespoon of oil in a skillet over medium heat until it shimmers.
- Add the diced onions and cook, stirring occasionally, until they are translucent and soft, about 3–4 minutes.
- Add the ground beef and break it into pieces with a spatula. Cook until fully browned and no longer pink, about 6–8 minutes. Drain any excess fat if desired.
- Sprinkle the taco seasoning over the beef, then add salt and pepper to taste. Stir and let the spices bloom for about 30 seconds.
- Remove the skillet from the heat. Stir in the diced tomatoes and both shredded cheeses so the residual heat starts to melt the cheeses. Mix until combined.
- If the skillet is greasy, wipe it clean and return to medium-low heat. Place one tortilla in the pan.
- Spoon half of the beef-and-cheese mixture onto one half of the tortilla, spreading it evenly while keeping a 1/2-inch border around the edge.
- Fold the empty half of the tortilla over the filling to form a half-moon. Press gently with a spatula to seal.
- Cook until the bottom is golden brown and crisp, about 2–3 minutes. Carefully flip and crisp the other side for another 1–2 minutes.
- Transfer the cooked quesadilla to a cutting board, let rest for 1 minute, then slice into wedges. Repeat assembly and cooking with the second tortilla.
Nutrition
Notes
Serve queso wedges with dips like sour cream, salsa, and guacamole. For a lighter meal, pair with a green salad or a soup.