Easy Beef & Poblano Quesadillas

Easy Beef & Poblano Quesadillas ingredients

• 0.75 lb lean ground beef
• 1 medium, seeded and diced poblano pepper
• 0.5 medium, diced yellow onion
• 2 cloves, minced garlic
• 1 tsp cumin
• 1 tsp chili powder
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp vegetable oil
• 4 large flour tortillas
• 2 cups, shredded Monterey Jack cheese
• to taste salsa
• to taste sour cream

How to make Easy Beef & Poblano Quesadillas

1. Heat 1 tablespoon of vegetable oil in a large skillet or frying pan over medium-high heat. Add the 0.75 lb of lean ground beef and cook, breaking it apart with a spoon, until it is completely browned, about 6-8 minutes. Drain any excess fat and set the beef aside in a bowl.
2. Reduce the heat to medium. Add the 1 medium, diced poblano pepper and 0.5 medium, diced yellow onion to the same skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly charred.
3. Stir in the 2 minced garlic cloves and cook for an additional minute until fragrant, being careful not to burn the garlic.
4. Return the cooked ground beef to the skillet with the vegetables. Add 1 teaspoon of cumin, 1 teaspoon of chili powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Stir well to combine all ingredients and cook for 2-3 minutes to allow the flavors to meld.
5. Wipe the skillet clean with a paper towel if necessary, then place it back on medium heat. Lay one large flour tortilla flat in the warm skillet.
6. Sprinkle a quarter of the 2 cups shredded Monterey Jack cheese evenly over one half of the tortilla. Spoon a quarter of the beef and poblano filling over the cheese.
7. Sprinkle another quarter of the shredded cheese over the filling. Fold the empty half of the tortilla over the filled half to form a half-moon shape.
8. Cook for 2-3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and crispy, and the cheese is completely melted and gooey.
9. Remove the quesadilla from the skillet, place it on a cutting board, and let it rest for a minute before slicing into wedges.
10. Repeat the process for the remaining tortillas and filling. Serve the quesadillas hot with salsa and sour cream on the side, if desired.

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