Ingredients
Method
Preparation
- Place a large skillet over medium-high heat. Add the ground beef and diced onions.
- Cook until the beef is thoroughly browned and the onions are translucent, breaking the meat into small crumbles with a spatula.
- Drain any excess fat from the pan. Stir in the minced garlic and cook for another minute until fragrant.
Seasoning
- Sprinkle the taco seasoning over the beef mixture and pour in the water or broth.
- Stir well to combine. Reduce the heat to low and let the mixture simmer for 3 to 5 minutes until the liquid has evaporated and the beef is well-coated in a thick sauce.
- Remove the beef from the heat and set it aside in a bowl.
Assembly
- Wipe out the skillet or use a clean griddle. Place one tortilla on a flat surface.
- Sprinkle a generous layer of cheese over one half of the tortilla.
- Top the cheese with a portion of the beef mixture, then add another thin layer of cheese on top of the beef.
- Fold the tortilla in half to create a half-moon shape. Repeat this process for the remaining tortillas.
Cooking
- Heat a small amount of butter or oil in the skillet over medium heat.
- Place two folded quesadillas in the pan (or as many as will fit comfortably).
- Cook for 2 to 3 minutes per side until golden brown and crispy, and the cheese inside is completely melted.
- Press down lightly with a spatula to help the layers bond together.
Serving
- Transfer the hot quesadillas to a cutting board. Let them rest for one minute to set the cheese.
- Use a pizza cutter or sharp knife to slice each quesadilla into three wedges.
- Serve immediately with your favorite dipping sauces.
Notes
Expert tips include grating your own cheese for better melting, keeping the heat at medium to avoid burning, and not overstuffing the tortillas for easier flipping.
