- one tbsp. Extra virgin olive oil
- two bell peppers, chopped
- one onion, chopped
- 1 1/2 lb ground beef
- one C. chili powder
- one C. Cumin
- half tsp. smoked paprika
- Kosher salt
- Freshly ground black pepper
- eight large flour tortillas
- one ea. grated cheddar cheese
- one ea. shredded monterey
- two green onions, thinly sliced
- Sour cream, for garnish
- Pico de gallo, for garnish
Preheat the oven to four hundred twenty five °. In skillet on heat, heat olive oil. Add peppers and onion and cook until tender, about 5 minutes. Removing from skillet & set apart. Add the ground beef to the skillet and cook, breaking up the meat with a wooden spoon, until the beef is no longer pink, about five minutes. Drain the fat, then stir in the cumin, chili powder, paprika and season with salt and pepper.
On half sheet, placing six tortillas around edges of pan so that about half of every tortilla hangs on side. Place another tortilla in the center to completely cover the pan, then top with ground beef, pepper and onion mixture, cheeses and green onions.
Place another tortilla in the center (on top of all the fillings), then fold each tortilla toward the center. Place a second baking sheet over the tortillas (to help the quesadilla hold its shape!) and bake until the tortillas begin to crisp, about 20 minutes. Remove the top baking sheet and continue baking until the tortillas are golden brown and crispy, about fifteen minutes more.
Cut into rectangles and serve warm with sour cream and pico de gallo.