Ingredients for Beef Pepper Jack Quesadillas
- 1 lb ground beef
- 1 tbsp creole seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2 cups shredded Monterey Jack pepper cheese
- 1/4 cup crumbled feta cheese
- 4 large flour tortillas
- Lightly spray nonstick cooking spray
- sour cream, as desired
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How to Make Beef Pepper Jack Quesadillas
- In a large skillet over medium-high heat, brown 1 lb of ground beef. Drain off any excess grease.
- Stir in 1 tbsp creole seasoning, 1 tsp onion powder, 1 tsp garlic powder, and 1/2 tsp black pepper. Cook until the beef is browned and no longer pink.
- Lay out 4 large flour tortillas on a clean surface.
- Evenly divide 2 cups of shredded pepper jack cheese among the tortillas, keeping the cheese on one half of each tortilla.
- Sprinkle 1/4 cup of crumbled feta cheese over the pepper jack cheese on each tortilla.
- Evenly distribute the cooked beef over the cheese on each tortilla.
- Fold each tortilla in half, creating a half-moon shape.
- Lightly spray a large skillet with non-stick cooking spray and heat over medium-high heat.
- Carefully place the quesadillas in the skillet and cook for 2-3 minutes per side, or until the tortillas are golden brown and the cheese is melted and bubbly.
- Remove from the skillet and cut each quesadilla in half. Serve immediately with sour cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
6g
Fat
318g
Carbs
5g
